## Abstract In food science and technology, assessment of phaseβcompositional behaviour of lipids is critical for understanding many product properties and for effective process control. Time Domain NMR is a rapid and easyβtoβhandle technique, and is already well appreciated as a tool for phaseβcom
Characterisation of water in agro-food products by time domain-NMR
β Scribed by D.N. Rutledge
- Book ID
- 117648738
- Publisher
- Elsevier Science
- Year
- 2001
- Tongue
- English
- Weight
- 900 KB
- Volume
- 12
- Category
- Article
- ISSN
- 0956-7135
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
A new method for measuring oil droplet size distributions by means of a benchtop pulsed field gradient NMR spectrometer operating in the time domain is presented. The continuous water phase is successfully suppressed by gradient pulses in order to measure the dispersed oil phase. Simulations show th
where (i, j, k) Γ (polymer, water, ice), R i is the intrinsic (1991). relaxation rate of the ith reservoir magnetization, and k ij is
Here T 1 and T \* 2 relaxation time measurements by low-field NMR have been used to quantify the state of oil and water in frozen emulsions. Water-in-oil and oil-in-water emulsions have been studied. A discrete method (NLREG program) and a continuous method (CONTIN program) have been used to analyze