摘要
对低场核磁共振检测技术在米面制品中的应用和发展动态进行了综述。着重介绍大米、小麦及其制品中如全麦面粉、面条、汤圆和粽子等产品的水分含量和水分分布的检测,以及实时探测面制品如发酵面团的内部结构和大米吸水或蒸煮过程的传送模式等,最后对整个食品行业应用NMR/MRI的前景进行了展望。
Application and development of low-field nuclear magnetic resonance detection technology in rice and flour products were reviewed.The detection of moisture content and moisture distribution of rice,wheat and their products such as whole wheat flour,noodles,Tangyuan and Zongzi,as well as the real-time detection of the internal structure of flour products such as fermented dough and the transfer mode of rice water absorption or cooking were emphatically introduced.The prospects for the application of NMR/MRI in the entire food industry were prospected.
作者
吴立根
王岸娜
屈凌波
WU Li-gen;WANG An-na;QU Ling-bo(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;National Engineering Laboratory for Wheat&Corn Further Processing,Henan University of Technology,Zhengzhou 450001,Henan,China;Zhengzhou University,Zhengzhou 450001,Henan,China)
出处
《粮食与油脂》
北大核心
2020年第6期7-10,共4页
Cereals & Oils
基金
国家自然科学基金项目(31201294)
粮食公益性行业科研专项(201313011)
河南省基础与前沿技术研究项目(152300410077)
河南工业大学省属高校基本科研业务费专项资金项目(2014YW JC05)联合资助。
