Journal
FOOD AND BIOPROCESS TECHNOLOGY
Volume 12, Issue 7, Pages 1093-1101Publisher
SPRINGER
DOI: 10.1007/s11947-019-02278-y
Keywords
Water activity; LF-NMR spectroscopy; Drying; Moisture content; Fruit; Vegetable
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Funding
- National Key R&D Program of China [2017YFD0400901]
- Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology [FMZ201803]
- Jiangsu Province (China) Collaborative Innovation Center for Food Safety and Quality Control Industry Development Program
- National First-class Discipline Program of Food Science and Technology [JUFSTR20180205]
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This study investigated the water status provided by LF-NMR spectra measurements for selected fruits (apple and carrot) and vegetables (white cabbage, cauliflower, and radish) during drying with or without sugar or salt treatment. Different shapes of the spectrum for different items and one to four peaks for different stages of drying were observed. A distinct different T-21 peak was observed for every sample when a(w) was less than 0.6. This prominent peak observed at less than 1ms relaxation time enabled us to conclude that the product a(w) is less than 0.6. A completely different effect of sugar and salt on LF-NMR spectra were also reported. A strong correlation between a(w) and total area (A(T)) was observed with the correlation coefficient=0.695 to 0.971.
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