Moisture determination in starch‐rich food products by pulsed nuclear magnetic resonance
- 1 April 1978
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 13 (2) , 107-116
- https://doi.org/10.1111/j.1365-2621.1978.tb00784.x
Abstract
Summary: The possibility of applying the low resolution pulsed NMR technique to moisture determination in starch‐rich low‐fat food products is described. The water content of the samples is measured from the liquid to solid ratio. The evaluation of the ratio depends upon the way of extrapolating the free induction decay (FID). The values of the extrapolation coefficients for the liquid and solid phases are measured and their dependence upon the sample water content is given. The method of standard addition for converting the percentage of moisture obtained in terms of hydrogen content to percentage in weight is described. The error statistical analysis is also reported.Keywords
This publication has 3 references indexed in Scilit:
- Quantitative analysis of food products by pulsed NMRInternational Journal of Food Science & Technology, 1976
- Fully automated determination of solid fat content by pulsed NMRJournal of Oil & Fat Industries, 1974
- Pulse NMR as a quick method for the determination of the solid fat content in partially crystallized fatsJournal of Physics E: Scientific Instruments, 1973