搜索结果: 1-11 共查到“食品科学技术 NMR”相关记录11条 . 查询时间(0.14 秒)
基于LF-NMR的香芋微波真空干燥中水分扩散特性研究
微波真空干燥 有效水分扩散系数 低场核磁共振 香芋
2019/3/18
为了研究香芋片微波真空干燥过程中水分扩散特性，采用微波真空干燥箱在1.5、2.0和2.5 W/g 3个微波强度下对香芋片进行了干燥试验，利用低场核磁共振技术测定了香芋片微波真空干燥过程中水分迁移及分布情况。结果表明，香芋片微波真空干燥过程主要为降速阶段，3种微波强度下平均干燥速率为0.149、0.185和0.224 g/(g?min)；有效水分扩散系数为7.30×10-9、9.46×10-9、1....
Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel
PMP gel MTG NMR proton mobility WHC Microstructure
2012/8/13
The effect of microbial transglutaminase (MTG) on nuclear magnetic resonance relaxation (NMR) behaviour, water holding capacity (WHC) and microstructure of pork myofibrillar protein (PMP) gel was stud...
Relationship between Proton NMR Relaxation Time and Viscosity of Saccharide Solutions
proton relaxation time saccharide 1H-NMR
2009/7/8
Proton relaxation was measured in 1H-NMR for saccharide solutions. The proton relaxation curve for saccharide solutions was almost mono-exponential and spin-lattice (T1) and spin-spin relaxation (T2) ...
Pulse NMR Study of Refrigerated Cooked Rice and Comparison with Physicochemical Properties
cooked rice refrigeration water molecules
2009/6/18
The behavior of water molecules in refrigerated cooked rice was examined by measuring spin-spin relaxation time T2 using a pulse NMR spectrometer. T2 decay curve was analyzed using two-component and n...
Texture Change of Beef and Salmon Meats Caused by Refrigeration and Use of Pulse NMR as an Index of Taste
refrigeration salmon squeezable drip
2009/6/17
Food samples undergo various physical changes during long period refrigeration and their taste gradually diminishes. The amount of squeezable drip and salt-soluble protein in beef fillet and salmon me...
Analysis of Molecular or Ion Mobility in Glassy and Rubbery Foods by Electric and Proton-NMR Measurements
glass transition dielectric relaxation ionic conductivity
2009/6/17
The glass transition temperature Tg for many foods has been determined by thermal analysis such as differential scanning calorimetry (DSC). The thermal analysis, however, does not provide information ...
NMR转折点温度对食品储存过程中Maillard反应速率影响
食品储存 NMR转折点
2008/11/19
采用核磁共振(NMR)技术对以葡萄糖、海藻糖、蔗糖、赖氨酸构成的模型食品进行磁共振实验，绘制体系NMR状态图并计算转折点温度，同时在不同温度下进行储藏实验，考察体系中葡萄糖的变化，评估不同储藏温度下的Maillard反应速率。结果表明：模型食品体系含水量不同、非反应组分含量不同，其NMR转折点温度有所不同。低水分含量的体系具有相对高的NMR转折点温度。即使在相同的储藏温度下，含水量相同而非反应组...
Structural Analysis of the Water-soluble Carbohydrate from Asaia bogorensis by NMR Spectroscopy
water-soluble polysaccharide levan Asaia bogorensis NMR spectroscopy
2008/4/20
The water-soluble extracellular polysaccharide produced by Asaia bogorensis, an acetic acid bacterium, was investigated. It was suggested that the water-soluble polysaccharide seemed to be a fructan a...
13C CP/MAS NMR spectra of pectins: a peak-fitting analysis in the C-6 region
13C CP/MAS NMR pectins peak fitting degrees of methylation (DM) degrees of acetylation (DAc)
2014/3/19
13C CP/MAS NMR spectra of pectin samples were measured and interpreted. The influence of methylesterification and O-acetylation on chemical shifts of pectin carbons was studied using model pectate, pe...
13C CP/MAS NMR spectra of pectins: a peak-fitting analysis in the C-6 region
13C CP/MAS NMR pectins peak fitting degrees of methylation (DM) degrees of acetylation (DAc)
2014/3/19
13C CP/MAS NMR spectra of pectin samples were measured and interpreted. The influence of methylesterification and O-acetylation on chemical shifts of pectin carbons was studied using model pectate, pe...
13C CP/MAS NMR spectra of pectins: a peak-fitting analysis in the C-6 region
13C CP/MAS NMR pectins peak fitting degrees of methylation (DM) degrees of acetylation (DAc)
2014/3/19
13C CP/MAS NMR spectra of pectin samples were measured and interpreted. The influence of methylesterification and O-acetylation on chemical shifts of pectin carbons was studied using model pectate, pe...