Abstract
The present work examined the changes in bound water content of several kinds of carbohydrate samples after microwave irradiation and conductive heating, and revealed the changes in rheo logical properties of these samples due to the changes in the state of water. Results are summarized as follows :
1. The bound water contents of dextrin, starches and most of starch derivatives decreased more greatly by microwave irradiation than conductive heating.
2. By microwave irradiation, samples with less than 70% water content lost more easily their bound water, and the bound water of each samples decreased greatly under a certain limited range of water content.
3. The samples, which lost greater parts of bound water, showed a larger change in their rheological properties.
