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Use of nuclear magnetic resonance (NMR) to model thermophysical properties of frozen and unfrozen model food gels.

Author(s) : CORNILLON P., ANDRIEU J., DUPLAN J. C., LAURENT M.

Type of article: Article

Summary

To improve the modelling of the heat capacity of model food gels, the amount of each water state (ice, freezable water and bound or unfreezable water) was measured by low-resolution pulsed NMR as a function of temperature. The amounts of water bound to each solid were found for agar, sucrose, starch, gelatin, and ovalbumin. Besides, the NMR data were used to check some thermal conductivity models of food gels (the series, parallel or Maxwell's model). Generally, the prediction of thermophysical properties was better when the different states of water were determined experimentally.

Details

  • Original title: Use of nuclear magnetic resonance (NMR) to model thermophysical properties of frozen and unfrozen model food gels.
  • Record ID : 1996-1702
  • Languages: English
  • Source: J. Food Eng. - vol. 25 - n. 1
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

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