Qualitative Analysis of Food Moisture by NMR

Nuclear magnetic resonance (NMR) technology has a wide range of applications in food testing and is widely used in food processing and industrial production processes for food component analysis and quality monitoring. The moisture content and binding state of foods have important effects on the quality, processing characteristics, and stability of foods. An important application of NMR is to study the dynamics and physical structure of water in foods.

As an expert in the field of nuclear magnetic resonance, Creative Biostructure provides customers with analysis services based on NMR technology for water distribution, water content detection, and water properties in food.

Qualitative Analysis Service for Moisture in Food

We can use NMR to measure the longitudinal relaxation time T1 and transverse relaxation time T2 of hydrogen nuclei that can reflect the fluidity of water molecules. When water and substrate are tightly combined, T2 decreases, while free water has good mobility, with a larger T2. Therefore, the measurement of T1 and T2 can obtain the flow and structural characteristics of water molecules at different positions partially fixed by the substrate.

Determination of water distribution in foods

• Test object. refrigerated/frozen food.

Detecting the state of water distribution in food is of great significance. After testing frozen meat, it was found that the higher the freezing temperature and the shorter the freezing time, the less water lost during meat thawing and cooking. At the same time, compared to fresh meat, frozen meat has a more uniform water distribution.

• Test objective. We can accurately detect the distribution of water in food through nuclear magnetic resonance technology, and compile test results for customers to draw a graph.

Determination of moisture content in foods

The information we can obtain by analyzing the water content in food using nuclear magnetic resonance technology includes:

• The relationship between freezing time and non-frozen water content in foods.
• Confirm whether all water is frozen at the same time.
• Freezing direction of water.
• Through the detection of moisture content, we can guide food research and development personnel to ensure food quality during the refrigeration process.

Determination of water properties in foods

The information we can obtain by analyzing the water properties in foods using nuclear magnetic resonance technology includes:

• The relationship between the fluidity of water molecules and the morphology of foods (in sheets or balls).
• Relationship between water molecular properties and food hardness and viscosity.
• Effects of high temperature, high pressure, and auxiliary tools on the structure and properties of water molecules.

Creative Biostructure is committed to providing high-quality NMR analysis services to advance the life sciences fields. If you have any questions or needs, please contact us and our customer service staff will help you the first time.

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