摘要
利用低场核磁共振及其成像技术,研究真空冷却豆制品中水分分布状态。实验测得熟食豆制品真空冷却后其中的结合水、吸附水和自由水三种状态水的迁移过程。反映结合水的T21处于相对稳定的状态,经真空冷却后,发生变化的主要是T22(吸附水)和T23(自由水),吸附水和自由水明显减少;经真空冷却后,样品水分含量减少,体现在核磁共振成像图上,就是质子的流动性降低,使弛豫信号减弱,图像变暗。
In this paper,the low-field NMR and MRI techniques were used to study the moisture distribution of the cooked bean products cooled by vacuum cooling.Results showed the transferring process of bound water,adsorption water and free water in the cooked bean products after vacuum cooling.Among them the bound water is relatively stable,the adsorption water and free water decrease significantly.The moisture content reduced after the vacuum cooling,which was reflected in the magnetic resonance imaging map,i.e.,proton mobility reduced,the relaxation signal diminished,and the image darkened.
出处
《制冷学报》
CAS
CSCD
北大核心
2011年第2期54-57,共4页
Journal of Refrigeration
基金
上海市教委科研创新重点项目(09ZZ159)
上海市联盟计划项目
上海市重点学科建设项目(S30503)~~
关键词
食品包装及贮藏
核磁共振
水分分布
真空冷却
熟食豆制品
Packge and preservation of food
Nuclear magnetic resonance
Moisture-distribution
Vacuum cooling
Cooked bean product
