Premium
Characterization of the Oxygen‐17 Nuclear Magnetic Resonance Water Mobility Response Surface
Author(s) -
RICHARDSON S. J.,
STEINBERG M. P.,
VOR R. E.,
SUTHERLAND J. W.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14002.x
Subject(s) - chemistry , oxygen , relaxation (psychology) , nuclear magnetic resonance , factorial experiment , nuclear magnetic resonance spectroscopy , oxygen 17 , analytical chemistry (journal) , response surface methodology , chromatography , organic chemistry , psychology , social psychology , physics , statistics , mathematics
This study uses Factorial design techniques to investigate the Oxygen‐17 ( 17 O) Nuclear Magnetic Resonance (NMR) relaxation rate response surface of a corn starch‐water system as affected by three experimental conditions: concentration, time between sample preparation (hydration) and measurement and storage temperature. It was found that neither time (between 0.1 and 20 hours) nor the storage temperature (room temperature and low temperature) had a significant effect on the 17 O NMR relaxation rate response. The only variable which affected the 17 O NMR relaxation rate was the concentration of corn starch in water (10–70%, w/w). Mathematical modeling of the dependence of the 17 O NMR response on concentration is discussed in detail.