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NMRによるめんの23Naと1Hの緩和時間測定を試み,乾燥状態や食塩添加量の影響を検討し,次の結果を得た.(1) 23NaのT1, T2はめんの中の水の量と高い相関があった.(2) 1HのT1は,Short成分とLong成分とに分けられ,乾燥工程中のT1値の変化に違いが認められた.(3) 1Hの各成分のT1値の変化は,食塩添加量26%と8%で異なった.この食塩添加量についてレオログラフマイクロによる物性の測定結果との対応が見られた.

Determination of Sodium and Water Mobility in the Wheat Noodles during Drying Process Using 23Na and 1H NMR.