Water Distribution in Food

Water Distribution in Food

NMR analysis of water has an important theoretical basis, which is the joint induction theory proposed by Ling in 1962: the inherent charge of the macromolecule and the opposite charge connected to it force a large amount of water to form a polar multilayer model. Due to the restraint of water molecules, the difference in the speed of attenuation is shown in the NMR spectrum. The greater the restraint, the smaller the relaxation time. Usually, water can be divided into three types: free water, immobile water and bound water.

Water Distribution of Drying of Pork at Different Temperatures

Pork drying at different temperatures – oil and water distribution – water migration – cross section water distribution

Water Distribution MRI of Lentinula Edodes Under Different Drying Conditions

In the relaxation spectrum, the greater the peak time, the greater the corresponding water activity. The larger the peak signal intensity or area, the more water content corresponds to the water state
With the increase of drying time, the peak intensity of T22 and T23 gradually decreased, that is, the content of non-flowing water and free water gradually decreased. The peak position gradually moved to the left, that is, the water activity gradually decreased.

Water Distribution Change during Shrimp Dehydration

With the extension of the drying time, the size of the brighter area continues to decrease, indicating that the signal of the long relaxation water is lost during the dehydration process.

Water Distribution Change of Single-family Corn During Soaking

Water Distribution MRI of Fruit and Vegetables