Changes in water binding in high-pressure treated cheese, measured by TGA (thermogravimetrical analysis)

Jordi Saldo; Esther Sendra; Buenaventura Guamis

doi:10.1016/S1466-8564(02)00047-4

Changes in water binding in high-pressure treated cheese, measured by TGA (thermogravimetrical analysis)

Jordi Saldo, Esther Sendra, Buenaventura Guamis

Research output: Contribution to journal › Article › Research › peer-review

30 Citations (Scopus)

Abstract

Garrotxa cheese was pressurised at 400 MPa for 5 min to shorten ripening accordingly to previous studies. Moisture content was followed along ripening. Moisture in cheese was divided into free and bound water according to the weight loss rate during drying in a TGA oven. High-pressure treated cheese to shorten ripening time retained more moisture than control cheese. Bound water remained unaffected by the pressure treatment, whereas free water was higher in treated cheese during ripening. Free water content was linked with aw. © 2002 Elsevier Science Ltd. All rights reserved.

Original language	English
Pages (from-to)	203-207
Journal	Innovative Food Science and Emerging Technologies
Volume	3
DOIs	https://doi.org/10.1016/S1466-8564(02)00047-4
Publication status	Published - 1 Sept 2002

Keywords

Bound water
Cheese
Free water
High pressure
Thermal analysis

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10.1016/S1466-8564(02)00047-4

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abstract = "Garrotxa cheese was pressurised at 400 MPa for 5 min to shorten ripening accordingly to previous studies. Moisture content was followed along ripening. Moisture in cheese was divided into free and bound water according to the weight loss rate during drying in a TGA oven. High-pressure treated cheese to shorten ripening time retained more moisture than control cheese. Bound water remained unaffected by the pressure treatment, whereas free water was higher in treated cheese during ripening. Free water content was linked with aw. {\textcopyright} 2002 Elsevier Science Ltd. All rights reserved.",

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AU - Sendra, Esther

AU - Guamis, Buenaventura

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Y1 - 2002/9/1

N2 - Garrotxa cheese was pressurised at 400 MPa for 5 min to shorten ripening accordingly to previous studies. Moisture content was followed along ripening. Moisture in cheese was divided into free and bound water according to the weight loss rate during drying in a TGA oven. High-pressure treated cheese to shorten ripening time retained more moisture than control cheese. Bound water remained unaffected by the pressure treatment, whereas free water was higher in treated cheese during ripening. Free water content was linked with aw. © 2002 Elsevier Science Ltd. All rights reserved.

AB - Garrotxa cheese was pressurised at 400 MPa for 5 min to shorten ripening accordingly to previous studies. Moisture content was followed along ripening. Moisture in cheese was divided into free and bound water according to the weight loss rate during drying in a TGA oven. High-pressure treated cheese to shorten ripening time retained more moisture than control cheese. Bound water remained unaffected by the pressure treatment, whereas free water was higher in treated cheese during ripening. Free water content was linked with aw. © 2002 Elsevier Science Ltd. All rights reserved.

KW - Bound water

KW - Cheese

KW - Free water

KW - High pressure

KW - Thermal analysis

U2 - 10.1016/S1466-8564(02)00047-4

DO - 10.1016/S1466-8564(02)00047-4

M3 - Article

SN - 1466-8564

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EP - 207

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

ER -

Changes in water binding in high-pressure treated cheese, measured by TGA (thermogravimetrical analysis)

Abstract

Keywords

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