Time Domain NMR-MRI Applications in Food & Agriculture

TD-NMR Applications in Food & Agriculture

Water molecule is the key factor of food quality. It influences the food’s taste, storage and process. At the same time, the oil content is also important to food quality. In addition, in the process of the grains and oil’s production, the oil content of oilseeds, oilseed residue 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.

Study on distribution and mobility of moisture for crops

MRI imaging of Paddy for different process

Content Test-Agriculture

Oil & moisture content test of wheat, brown rice, rice and rapeseed

Quality Test-Food

Detection of waste oil
Detecting adulteration of milk, honey
Edible gelatin and industrial gelatin identification

Qualitative Test-Food

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

（a）Water activity changes during the immersion process.

（b）Migration of various phase water during the immersion process

During the initial stage of immersion, the external water mainly transformed into intracellular water after entering internal body, the bound water (A22) also increased.
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.

Content Test-Food