农业工程学报2009，Vol.25Issue(10)：302-306,5.DOI:10.3969/j.issn.1002-6819.2009.10.054
用低场核磁研究烫漂对甜玉米水分布和状态影响
Effects of blanching on water distribution and water status in sweet corn investigated by using MRI and NMR
摘要
Abstract
To investigate the reason for weight loss and the change of thermal property after blanching, low-field magnetic resonance imaging (LF-MRI) and nuclear magnetic resonance (NMR) were applied to determine the water distribution and water status of sweet corn, respectively. After blanching, T_2 weighted imaging showed that a new part of water signal area appeared, and percentages of two components with T_(21) (450-750 ms) and T_(23) (50-70 ms) changed distinctly which was due to starch gelatinization. All these indicated that blanching changed the water distribution and water status in corn kernel. NMR shows the change of water status in sweet corn, and it can provide an effective method to study physicochemical properties during food processing.关键词
核磁共振/核磁成像/水/烫漂/失重/甜玉米Key words
NMR (nuclear magnetic resonance)/ MRI (magnetic resonance imaging)/ water/ blanching/ weight loss/ sweet corn分类
轻工纺织引用本文复制引用
邵小龙,李云飞..用低场核磁研究烫漂对甜玉米水分布和状态影响[J].农业工程学报,2009,25(10):302-306,5.基金项目
国家科技支撑计划项目"中央厨房系统技术集成与营养配餐产业化示范"(2008BAD91B02) （2008BAD91B02）
