Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMR

Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMR

Abstract The moisture content, distribution and state changes of White gourd were studied during hot air-drying process using Low-field nuclear magnetic resonance (LF-NMR). The transverse relaxation time (T2) inversion spectrum of White gourd was measured at different temperatures during drying process, and the characteristics of internal moisture state and change were analyzed using the LF-NMR. The results showed that T2 was changed and the moisture of liquidity was reduced during drying process. In addition, the moisture with high degree of freedom changed to the moisture with low degree of freedom during drying. The amplitude of total NMR signal and the moisture content of drying base were a linear relationship during drying. The kinetics of the percentage of bound water and free water were based on exponential function and polynomial function respectively with drying time and different drying temperatures.

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Bibliographic Details
Main Authors: LI,Yu, LIU,Yingying, GUO,Shuihuan
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2022
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101212
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spelling oai:scielo:S0101-206120220001012122022-06-28Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMRLI,YuLIU,YingyingGUO,Shuihuan white gourd hot air drying moisture Low-Field Nuclear Magnetic Resonance (LF-NMR) transverse relaxation time (T2) Abstract The moisture content, distribution and state changes of White gourd were studied during hot air-drying process using Low-field nuclear magnetic resonance (LF-NMR). The transverse relaxation time (T2) inversion spectrum of White gourd was measured at different temperatures during drying process, and the characteristics of internal moisture state and change were analyzed using the LF-NMR. The results showed that T2 was changed and the moisture of liquidity was reduced during drying process. In addition, the moisture with high degree of freedom changed to the moisture with low degree of freedom during drying. The amplitude of total NMR signal and the moisture content of drying base were a linear relationship during drying. The kinetics of the percentage of bound water and free water were based on exponential function and polynomial function respectively with drying time and different drying temperatures.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.42 20222022-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101212en10.1590/fst.40422
institution SCIELO
collection OJS
country Brasil
countrycode BR
component Revista
access En linea
databasecode rev-scielo-br
tag revista
region America del Sur
libraryname SciELO
language English
format Digital
author LI,Yu
LIU,Yingying
GUO,Shuihuan
spellingShingle LI,Yu
LIU,Yingying
GUO,Shuihuan
Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMR
author_facet LI,Yu
LIU,Yingying
GUO,Shuihuan
author_sort LI,Yu
title Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMR
title_short Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMR
title_full Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMR
title_fullStr Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMR
title_full_unstemmed Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMR
title_sort reveal the internal moisture changes of white gourd during hot air-drying process using low-field nmr
description Abstract The moisture content, distribution and state changes of White gourd were studied during hot air-drying process using Low-field nuclear magnetic resonance (LF-NMR). The transverse relaxation time (T2) inversion spectrum of White gourd was measured at different temperatures during drying process, and the characteristics of internal moisture state and change were analyzed using the LF-NMR. The results showed that T2 was changed and the moisture of liquidity was reduced during drying process. In addition, the moisture with high degree of freedom changed to the moisture with low degree of freedom during drying. The amplitude of total NMR signal and the moisture content of drying base were a linear relationship during drying. The kinetics of the percentage of bound water and free water were based on exponential function and polynomial function respectively with drying time and different drying temperatures.
publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publishDate 2022
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101212
work_keys_str_mv AT liyu revealtheinternalmoisturechangesofwhitegourdduringhotairdryingprocessusinglowfieldnmr
AT liuyingying revealtheinternalmoisturechangesofwhitegourdduringhotairdryingprocessusinglowfieldnmr
AT guoshuihuan revealtheinternalmoisturechangesofwhitegourdduringhotairdryingprocessusinglowfieldnmr
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