Rapid and nondestructive determination of seed oil by pulsed nuclear magnetic resonance technique

1974 ◽  
Vol 51 (3) ◽  
pp. 104-109 ◽  
Author(s):  
P. N. Tiwari ◽  
P. N. Gambhir ◽  
T. S. Rajan
Keyword(s):  
Nuclear Magnetic Resonance ◽  
Magnetic Resonance ◽  
Seed Oil ◽  
Nuclear Magnetic Resonance Technique ◽  
Resonance Technique ◽  
Nondestructive Determination ◽  
Magnetic Resonance Technique ◽  
Pulsed Nuclear Magnetic Resonance ◽  
Nuclear Magnetic

Quantitative analysis of food products by pulsed nuclear magnetic resonance II. Simultaneous analysis of water and fat in milk powder and cottage cheese

1977 ◽  
Vol 44 (1) ◽  
pp. 125-130 ◽  
Author(s):  
R. E. Hester ◽  
D. E. C. Quine
Keyword(s):  
Nuclear Magnetic Resonance ◽  
Magnetic Resonance ◽  
Milk Powder ◽  
Cottage Cheese ◽  
Nuclear Magnetic Resonance Technique ◽  
Resonance Technique ◽  
Magnetic Resonance Technique ◽  
Pulsed Nuclear Magnetic Resonance ◽  
Standard Deviations ◽  
Nuclear Magnetic

SummaryA small process analyser employing the pulsed nuclear magnetic resonance technique has been used to determine both water and fat contents of milk powder and cottage cheese samples. The procedures used for establishing and eliminating cross-interferences in these analyses are described. For milk powders, water and fat contents in the ranges 1–5 and 0·5–25 % respectively were determined with standard deviations of 0·20 % water and 0·64 % fat. Cottage cheese samples with water and fat contents in the ranges 77–81 and 2–7 % respectively were determined with standard deviations of 0·30 % water and 0·16 % fat.

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