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Mobility and Stability Characterization of Model Food Systems Using NMR, DSC, and Conidia Germination Techniques
Author(s) -
Kou Y.,
Molitor P.F.,
Schmidt S.J.
Publication year - 1999
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.1365-2621.1999.tb12258.x
Subject(s) - germination , characterization (materials science) , conidium , biological system , stability (learning theory) , food science , materials science , chemistry , chemical engineering , botany , nanotechnology , computer science , biology , engineering , machine learning
Mold conidia germination was used as a microbial probe of food stability in sucrose, starch, and sucrose/starch systems. A group of nuclear magnetic resonance (NMR) and differential scanning calorimeter (DSC) techniques were used to fully characterize the water and solid mobility and glass transition temperature (Tg) of the systems, respectively. Water content, a w , and 2 H NMR R 1 and R 2 relaxation rates did not predict mold germination time. We concluded that the self‐diffusion coefficient, (translational mobility of water), the DSC Tg (overall system mobility), and to a more limited extent, the 2 H NMR R* 2 relaxation rate and the 13 C T 1p (solids mobility), could provide alternative measures to supplement a w for predicting food stability and safety.