The effect of mechanical deformation on the movement of water in foods

This study has shown the importance of relating NMR spectroscopic information on the water in model food structures to the mechanical properties of those structures. Analysis of the NMR relaxation data can be used to examine the distribution of water domain sizes, and this has been related to the me...

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Bibliographic Details
Published inAdvances in experimental medicine and biology Vol. 302; p. 453
Main Authors Ablett, S. (Unilever Research, Bedford, UK), Darke, A.H, Lillford, P.J
Format Journal Article
LanguageEnglish
Published United States 1991
Subjects
AGUA
ALIMENTOS
ANALYTICAL METHODS
Chemical Phenomena
Chemistry, Physical
EAU
Food
FOODS
Magnetic Resonance Spectroscopy
MECHANICAL PROPERTIES
Physical Phenomena
Physics
PRODUIT ALIMENTAIRE
PROPIEDADES MECANICAS
PROPRIETE MECANIQUE
TECHNIQUE ANALYTIQUE
TECNICAS ANALITICAS
WATER
Water - chemistry
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Summary:This study has shown the importance of relating NMR spectroscopic information on the water in model food structures to the mechanical properties of those structures. Analysis of the NMR relaxation data can be used to examine the distribution of water domain sizes, and this has been related to the mechanical properties of the samples. A novel NMR probe-head has been designed, which allows both the NMR and the mechanical data to be simultaneously measured during compression of the sample. This probe-head allows compressive stress/strain data to be obtained directly from the NMR sample, allowing changes in the distribution of the water to be directly correlated to changes in mechanical properties.
Bibliography:9188139
Q01
ISSN:0065-2598