Study on the drying process of squid - NMR T2 relaxation map moisture migration |
| Experimental results and explanation |
Low-field nuclear magnetic is very sensitive to food drying, mildew and deterioration. In this experiment, fresh squid was placed in a -10 °C environment and placed for 1 week, 3 weeks, 5 weeks, 7 weeks, 9 weeks, 14 weeks. At 18 weeks, 20 weeks, and 23 weeks, the test was performed after melting. The NMR T2 relaxation characteristics of the squid pieces were measured, and the WHC, apparent viscosity and shear strength were measured.
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| From the above picture, the change of the nuclear magnetic resonance T2 spectrum shows that as the storage period is extended, the non-flowable water is continuously reduced, and the free water is continuously increased, reflecting that the water inside the myofibril continues to migrate to the external space. The process of free water.
The T2 spectrum of each storage period minus the original spectrum can visually see the law of change, and from the 14th week, the non-flowing water is not decreasing, and the free water is not increasing.
In order to see the law of change more clearly, we extract the T2 relaxation time and semaphore information. It is obvious from the semaphore change graph that the water content is not easy to flow, the free water content is increasing, and the peak is reached at the 14th week. The value is then stable. Comparing the changes of water holding capacity, apparent viscosity and shear strength, it is also the 14th week, the water holding capacity is the lowest, the apparent viscosity is the lowest, and the shearing strength is large. The results of the nuclear magnetic method and the traditional method evaluation show one to one. |
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| The two were subjected to significant analysis, and T21/T22 and A21/A22 were significantly correlated with WHC, apparent viscosity and shear strength.  |
| NMI20 Food MRI Analyzer |  Â
NMI20 Nuclear Magnetic Resonance Imaging Analyzer_Food Nuclear Magnetic Resonance Scientific Research Instrument
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