A preliminary study of milk powder hydration using TEDSpiL continuous wave NMR
© 2019 John Wiley & Sons, Ltd.
| Publié dans: | Magnetic resonance in chemistry : MRC. - 1985. - 57(2019), 9 vom: 01. Sept., Seite 695-699 |
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| Auteur principal: | |
| Autres auteurs: | , , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2019
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| Accès à la collection: | Magnetic resonance in chemistry : MRC |
| Sujets: | Journal Article Research Support, Non-U.S. Gov't continuous wave hydration milk powder moisture content spin-lattice relaxation |
| Résumé: | © 2019 John Wiley & Sons, Ltd. Moisture content of foodstuffs are typically assessed by Titration or Near Infrared Spectroscopy, which are labour-intensive as a manual measurement or costly when automated. Magnetic resonance offers a method for moisture evaluation but is also normally costly. In this work, we revisit Look and Locker's "Tone Burst" experiment with a marginal oscillator to evaluate moisture content of powdered-skimmed milk subjected to increased humidity. We refer to this technique as the Transient Effect Determination of Spin-Lattice (TEDSpiL) relaxation times. Moisture content in the samples ranged from 0-12% as determined from the weight gained by the dry powder when re-suspended in water to reach a concentration of 40% w/v. The relaxation properties of re-hydrated samples were measured with a CW NMR sensor. Solutions made up from powders with a higher retained moisture content provided lower measured relaxation values providing a method of measuring the moisture content of the powder. This technique provides a moisture measurement in under 5∼s compared with several minutes for the equivalent pulsed method using low-field hardware |
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| Description: | Date Completed 02.10.2019 Date Revised 08.01.2020 published: Print-Electronic Citation Status PubMed-not-MEDLINE |
| ISSN: | 1097-458X |
| DOI: | 10.1002/mrc.4845 |