Analysis of water in food by neutron scattering

Nakagawa, Hiroshi

Water activity is a thermodynamic quantity that evaluates the preservation and quality of food, defined as the ratio of the vapor pressure of food and pure water. On the other hand, the state of water in food is only qualitatively explained by bound water and free water classified by water sorption isothermal properties, and there are many ambiguities in the relationship between physicochemical properties of water and water activity. Neutron scattering can be used to analyze molecular mobility and hydration structure, and is a useful technique for investigating the physicochemical state of water in food and the interaction between food and water.

Language	:	Japanese
Journal	:	Aguribaio
Volume	:	5
Number	:	6
Pages	:	p.537 - 539
Publication Year/Month	:	2021/06
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Registration No. : AA20210053
JAEA Abstracts No. : 49000732
Paper Submission No. : 24342

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