| NMR法观测熟食豆制品真空冷却前后水分的迁移与分布 |
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| 引用本文： | 管骁,董梅,李保国,刘宝林,彭剑秋. NMR法观测熟食豆制品真空冷却前后水分的迁移与分布[J]. 现代食品科技, 2011, 27(2): 123-127 |
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| 作者姓名： | 管骁 董梅 李保国 刘宝林 彭剑秋 |
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| 作者单位： | 上海理工大学医疗器械与食品学院,上海,200093 |
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| 基金项目： | 上海市联盟计划项目，上海市松江区博士后创新基地项目 |
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| 摘 要： | 利用低场核磁共振及其成像技术,研究经真空冷却的熟食豆制品中水分的状态、分布和迁移情况.通过分析四种豆制品中不同状态的驰豫时间和MR/成像测试图可判定:熟食豆制品中存在三种状态水,分别为结合水、吸附水和自由水;真空冷却前后,结合水(T21)处于相对稳定状态,发生变化的主要是吸附水(T22)和自由水(T23),吸附水和自由...
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| 关 键 词： | 熟食豆制品 核磁共振 水分 |
Moisture Mobility and Distribution in Cooked Bean Products during Vacuum Cooling by NMR |
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| GUAN Xiao,DONG Mei,LI Bao-guo,LIU Bao-lin,PENG Jian-qiu. Moisture Mobility and Distribution in Cooked Bean Products during Vacuum Cooling by NMR[J]. Modern Food Science & Technology, 2011, 27(2): 123-127 |
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| Authors: | GUAN Xiao DONG Mei LI Bao-guo LIU Bao-lin PENG Jian-qiu |
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| Affiliation: | (School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China) |
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| Abstract: | The moisture state,distribution and migration process of the cooked bean products cooled by vacuum cooling was studied using the low-field NMR and MRI techniques.Study of the different states of T2 and the images of MRI showed that there were three kinds of water state:bound water,adsorption water and free water.After vacuum cooling,the bound water was relatively stable,the adsorption water and free water reduced significantly,hence the moisture content reduced after the vacuum cooling.The decreased moisture content resulted in the reduced proton mobility,the diminished relaxation signal and the darkened image in the magnetic resonance imaging map. |
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| Keywords: | cooked bean products nuclear magnetic resonance moisture |
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