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Measurement of fat content of food with single‐sided NMR
Author(s) -
Guthausen Andreas,
Guthausen Gisela,
Kamlowski Andreas,
Todt Harald,
Burk Wolfgang,
Schmalbein Dieter
Publication year - 2004
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-004-0969-5
Subject(s) - content (measure theory) , t2 relaxation , product (mathematics) , chemistry , measure (data warehouse) , relaxation (psychology) , free induction decay , analytical chemistry (journal) , nuclear magnetic resonance , mathematics , computer science , chromatography , data mining , spin echo , magnetic resonance imaging , physics , medicine , psychology , mathematical analysis , social psychology , geometry , radiology
Fat content is one of the important parameters of quality control in many food products. Several techniques are used to determine the amount of fat in a given product. In this work, the applicability of a portable dedicated nuclear magnetic resonance (NMR) analyzer to measure the fat content in a packaged product without destruction of the material was examined. Two different low‐field NMR methods, namely, a ratio method and a relaxation time method, were applied and discussed. The processed NMR signal was linearly correlated with the fat content obtained by reference methods. The linear correlation allowed the application of single‐sided NMR for fat measurements.