заплесневелый
Еда & Agriculture Low-Field NMR Applications
Water molecule is the key factor of food quality. It influences the food’s taste, storage and process. В то же время, the oil content is also important to food quality. Кроме того, in the process of the grains and oil’s production, the oil content of oilseeds, cream cake and feedstuff is very important. NIUMAG’s low-field NMR instruments can easily measure the water phase, water distribution, oil content and oil distribution of food and grains.
Qualitative Test (сельское хозяйство)
Study on distribution and mobility of moisture for crops
Study on distribution and mobility of moisture for Tobacco and wood
Quality Test (Еда)
Detection of waste oil
Detecting adulteration of milk, honey
Edible gelatin and industrial gelatin identification
Study on distribution and mobility of moisture
Moisture migration investigation during drying and rehydration process;
Preservation, storage, quality and shelf life investigation
Moisture migration process study of frozen and thawed of food
Inert gas hydrate studies on the impact of food preservation
Research on the frozen food quality
Food freezing point , unfrozen water content determination
Sea cucumber swelling process studies
With the proceeding of immersion, the internal structure of cucumber continually expanding, the bound water (A22) migrated gradually to the free water (A23).
Also during the immersion process, the activity of body water increased.
Moisture content
Oil content
Определение содержания твердого жира
Tg（glass transition temperature）of food
Compared with oil & moisture content