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Spatial Investigation of the Non‐frozen Water Distribution in Frozen Foods using NMR SPRITE
Author(s) -
Lee S.,
Cornillon P.,
Kim Y.R.
Publication year - 2002
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.1365-2621.2002.tb09536.x
Subject(s) - congelation , freezing point , sprite (computer graphics) , chemistry , liquid water , spatial distribution , spins , orange juice , analytical chemistry (journal) , materials science , nuclear magnetic resonance , chromatography , food science , thermodynamics , physics , geology , remote sensing , condensed matter physics , computer science , computer vision
Nuclear magnetic resonance (NMR) was used to investigate the spatial distribution of the non‐frozen water in foods during freezing and frozen storage. For samples such as beef, orange juice, and dough, their NMR responses were characterized and studied over temperature and during storage at subzero temperatures. The content of liquid‐like components, such as unfrozen water, was measured in the temperature range between 20 and ‐40 °C. Ice formation led to a significant decrease of the amount of liquid‐like components. This also was gradually diminished during storage, due to slow crystallization. Moreover, 1‐ and 2‐dimensional images of the proton distributions in the frozen samples were obtained by single point ramped imaging with T 1 enhancement (SPRITE). The use of SPRITE to examine frozen foods allowed a spatial evaluation of liquid‐like spins during freezing and storage.