摘要
低场核磁共振(low-field nuclear magnetic resonance, LF-NMR)是一项新型的无损检测技术,具有高效率和低成本的特点,在高分子材料、生物医药和食品等领域已有广泛应用。概述了低场核磁共振技术的基本原理,综述了其在焙烤、干燥、油炸、冷冻、微化胶囊、3D打印及快速检测等加工过程中的应用。以期为低场核磁共振技术在食品加工中的应用提供参考。
As a new type of non-destructive testing technology characterized by high efficiency and low cost, low-field nuclear magnetic resonance(LF-NMR) had been widely applied in polymeric materials, biomedicine, food and other fields. In order to provide a reference for the application of LF-NMR technology in food processing, the basic principle of LF-NMR was described in this paper, and the applications of LF-NMR in food processing were summarized, including baking, drying, frying, freezing, micro-chemical capsules, 3 D printing and rapid detection.
作者
陈琳
高彤
方嘉沁
白卫东
刘晓艳
白永亮
CHEN Lin;GAO Tong;FANG Jiaqin;BAI Weidong;LIU Xiaoyan;BAI Yongliang(School of Food Science and Engineering,Foshan University,Foshan 528000;Guangzhou Restaurant Enterprises Group Likoufu Food Co.,Ltd.,Panyu 511442;Zhongkai University of Agriculture and Engineering,Guangzhou 510225)
出处
《食品工业》
CAS
2021年第2期274-278,共5页
The Food Industry
基金
仲恺农业工程学院-广州酒家产学研合作项目——广式传统食品的研究与开发(D11820760)
广东省研究生教育创新计划项目——仲恺农业工程学院-广州酒家集团利口福食品有限公司联合培养研究生示范基地。
关键词
低场核磁共振
食品加工
无损检测
应用
LF-NMR
food processing
non-destructive testing
applications
