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State of water in foods: quantitative determination of unfrozen water by NMR.

[In Japanese. / En japonais.]

Author(s) : NAGASHIMA N.

Type of article: Article

Summary

Unfrozen water and unfreezable water exist in foods and biological materials, and the behaviour of water during freezing and thawing is correlated with the states of water in them. A method of quantitative determination of unfrozen water content as a function of temperature by using a broad-line pulsed NMR is presented. Using this system, data can be found on unfrozen water and unfreezable water content, as well as hydration properties of a material. These data can help characterize the water in gels, and evaluate the suitability of a material for freeze-drying.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1992-2740
  • Languages: Japanese
  • Source: Refrigeration - vol. 66 - n. 768
  • Publication date: 1991/10
  • Document available for consultation in the library of the IIR headquarters only.

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