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Advantage of the Hybrid Method of Chemical Engineering - Proton NMR Technique for Food Engineering

机译：化学工程混合方法的优势-质子NMR技术在食品工程中的应用

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摘要

As a new scientific method to overcome the difficulties in designing requested food products in the food engineering field, a hybrid method combining the chemical engineering-proton NMR technique was examined by using 18 different kinds of foods. The hybrid method proposed clearly distinguished water species-A_1 and -A_2, which were divided at the correlation time of τ_c = 1 × 10~(-8) s evaluated by the proton NMR technique. Water species-A_1 was recognized as a weakly restricted water species, such as free water, whereas water species-A_2 was recognized as a strongly restricted water species, such as bound water formed by strong adsorption. It was clearly demonstrated that the two water species were reproduced during repeated cycles of dehydration and re-hydration. All the parameters, such as effective diffusivity of water (De), activation energy of De (E_D), pre-exponential factor of De (SD_0) and hardness (N_P) of food, were evaluated individually for the two water species.
机译：作为克服食品工程领域中设计所需食品困难的一种新的科学方法，通过使用18种不同的食品，研究了一种结合化学工程-质子NMR技术的混合方法。提出的混合方法可以清楚地区分水种-A_1和-A_2，它们在质子NMR技术评估的相关时间τ_c= 1×10〜（-8）s时被划分。水物种-A_1被认为是弱限制的水物种，例如自由水，而水物种-A_2被认为是强限制的水物种，例如通过强吸附形成的结合水。清楚地表明，这两种水在脱水和再水化的重复循环中得以繁殖。对两种水分别评估了所有参数，例如水的有效扩散率（De），De的活化能（E_D），De的指数前因子（SD_0）和食物的硬度（N_P）。

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