An NMR pulsed field gradient study of the electrical and conventional heating of carrot

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Abstract
Summary: Experiments have been carried out using pulsed field gradient NMR to characterize the self‐diffusion of water within samples of carrot, both uncooked and cooked by either volumetric electrical or conventional heating. The method detected the presence of structure within uncooked carrot, and the disappearance of the structure on cooking. The NMR data were fitted to two models: (i) an analytical solution for diffusion between impermeable barriers and (ii) a numerical solution to the more physically realistic situation of diffusion between permeable barriers. The barrier spacings obtained with raw carrot data using both methods (i) and (ii) were consistent with cell sizes found in carrots. The effect of cooking on the model fit was either an increase in barrier spacing (method i), or an increase in barrier permeability (method ii). There was a statistically significant difference between samples cooked electrically and conventionally, but this was much less than the difference between cooked and uncooked material.