Measurement of moisture diffusion in foods using pulsed field gradient NMR
1992; Elsevier BV; Volume: 3; Linguagem: Inglês
10.1016/0924-2244(92)90193-z
ISSN1879-3053
AutoresHisahiko Watanabe, Mika Fukuoka,
Tópico(s)Advanced NMR Techniques and Applications
ResumoMoisture diffusion coefficients in solid foods have traditionally been measured using gravimetric methods and tracer methods. Pulsed field gradient NMR (PFG-NMR) is an alternative means of obtaining more reliable data. PFG-NMR can detect molecular migration over several microns, of the order of the cell size, and PFG-NMR experiments have been used to detect the reflection of molecules at barriers. Such diffusion data provide useful information on food microstructure. PFG-NMR can be incorporated into NMR imaging experiments to provide non-invasive real-time measurements of localized diffusion.
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