NMR sharing in some cases in the food field (related instruments)
Case 1: Changes in moisture phase and motility of chicken under different ultrasonic assisted pressure treatments
Fig.1 Effect of different ultrasonic assisted pressure treatment on chicken T2 map
Note: J0-J5 is different ultrasonic assisted pressure treatment; T21 is combined water, T22 is not easy to flow water, T23 is free water;
After different ultrasonic pressure assisted treatment, the free water is converted to the non-flowable water, and the water holding capacity of the chicken is enhanced.
Case 2: T2 relaxation time map of different kinds of colloids and different concentrations of colloids
Fig. 2 T2 relaxation time spectrum of different kinds and different concentrations of colloids
Case 3: Quality changes of the storage process of the saint fruit at different temperatures
Figure 3. Effect of different storage temperatures on hydrogen proton density-weighted imaging during storage of sacred fruit
The storage rate of the sacred fruit at 25 ° C is significantly faster than that at 4 ° C. The condition of 25 ° C begins to decay from the third day, and the rot is started to appear on the 11th day at 4 ° C, and the temperature is at 25 ° C. Female fruit is more rotten
Instrumentation: Magnetic Resonance Imaging Analyzer NMI20-025V-I