Use of low-field-NMR and MRI to characterize water mobility and distribution in pacific oyster (Crassostrea gigas) during drying process

2017 ◽  
Vol 36 (5) ◽  
pp. 630-636 ◽  
Author(s):  
Shasha Cheng ◽  
Tan Zhang ◽  
Li Yao ◽  
Xiaohui Wang ◽  
Yukun Song ◽  
...  
Keyword(s):  
Crassostrea Gigas ◽  
Pacific Oyster ◽  
Water Mobility ◽  
Drying Process ◽  
Low Field ◽  
Low Field Nmr

Low Field-NMR in Measuring Water Mobility and Distribution in Beef Granules during Drying Process

2012 ◽  
Vol 550-553 ◽  
pp. 3406-3410 ◽  
Author(s):  
Xin Li ◽  
Li Zhen Ma ◽  
Yuan Tao ◽  
Bao Hua Kong ◽  
Pei Jun Li
Keyword(s):  
Bound Water ◽  
Free Water ◽  
Transverse Relaxation Time ◽  
Water Mobility ◽  
Drying Process ◽  
Transverse Relaxation ◽  
Low Field ◽  
Different Temperatures ◽  
Low Field Nmr ◽  
Lf Nmr

Low field-nuclear magnetic resonance (LF-NMR) was employed in this study to evaluate water mobility and distribution in beef granules during drying process due to its fast and nondestructive detection. Beef granules were dried in a blast drying oven at different temperatures (40, 50 and 60 °C) to a final moisture content around 21% after cooking. Results showed that it took about 150, 90 and 60 min for the samples dried at 40, 50 and 60 °C to get to the drying destination, respectively. The immobilized water was transformed into bound water with lower association degree and free water during drying at different conditions. Drying also resulted in a proportion increase of bound water; what’s more, the proportion of bound water is the largest when drying at 50 °C compared to 40 and 60 °C. After the drying destination was reached, the transverse relaxation time for bound water and immobilized water appeared significant change. It revealed that LF-NMR was an effective tool to assess water mobility and distribution during food drying process.

Measurement of water mobility and distribution in vacuum microwave-dried barley grass using Low-Field-NMR

2018 ◽  
Vol 36 (15) ◽  
pp. 1892-1899 ◽  
Author(s):  
Xiaohuang Cao ◽  
Min Zhang ◽  
Arun S. Mujumdar ◽  
Qifeng Zhong ◽  
Zhushang Wang
Keyword(s):  
Water Mobility ◽  
Low Field ◽  
Vacuum Microwave ◽  
Low Field Nmr

Drying process of pullulan edible films forming solutions studied by low-field NMR

2017 ◽  
Vol 230 ◽  
pp. 611-617 ◽  
Author(s):  
Qian Xiao ◽  
Loong-Tak Lim ◽  
Yujia Zhou ◽  
Zhengtao Zhao
Keyword(s):  
Edible Films ◽  
Drying Process ◽  
Low Field ◽  
Low Field Nmr

Water mobility and distribution during dry-fermented sausages “Spanish type” manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study

2016 ◽  
Vol 243 (3) ◽  
pp. 455-466 ◽  
Author(s):  
Ana Belén García García ◽  
Mª Isabel Cambero Rodríguez ◽  
Mª Dolores Romero de Ávila Hidalgo ◽  
Hanne Christine Bertram
Keyword(s):  
Textural Properties ◽  
Water Mobility ◽  
Low Field ◽  
Nmr Study ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Low Field Nmr
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