摘要
利用低场核磁共振及其成像技术,研究经真空冷却的熟食豆制品中水分的状态、分布和迁移情况。通过分析四种豆制品中不同状态的驰豫时间和MRI成像测试图可判定:熟食豆制品中存在三种状态水,分别为结合水、吸附水和自由水;真空冷却前后,结合水(T_(21))处于相对稳定状态,发生变化的主要是吸附水(T_(22))和自由水(T_(23)),吸附水和自由水明显减少;经真空冷却后,样品水分含量减少,体现在核磁共振成像图上,就是质子的流动性降低,弛豫信号减弱,图像变暗。
The moisture state, distribution and migration process of the cooked bean products cooled by vacuum cooling was studied using the low-field NMR and MRI techniques. Study of the different states of T2 and the images of MRI showed that there were three kinds of water state： botmd water, adsorption water and free water. After vacuum cooling, the bound water was relatively stable, the adsorption water and free water reduced significantly, hence the moisture content reduced after the vacuum cooling. The decreased moisture content resulted in the reduced proton mobility, the diminished relaxation signal and the darkened image in the magnetic resonance imaging map.
出处
《现代食品科技》
EI
CAS
2011年第2期123-127,共5页
Modern Food Science and Technology
基金
上海市联盟计划项目(09LM42)
上海市松江区博士后创新基地项目
关键词
熟食豆制品
核磁共振
水分
cooked bean products
nuclear magnetic resonance
moisture
