现代食品科技2017，Vol.33Issue(11)：272-278,7.DOI:10.13982/j.mfst.1673-9078.2017.11.039
利用LF-NMR技术分析油桃干燥过程中内部水分的变化
Analysis of Internal Moisture Changes of Nectarine during Drying Process Using LF-NMR Technology
摘要
Abstract
The objective was to provide new ideas for the preservation and processing of nectarine by studying the moisture distribution and migration during drying process.The relationship between signal intensity and moisture content and moisture distribution of nectarine were determined using LF-NMR technology.The transverse relaxation time (T2) changes of nectarine with different drying methods were measured simultaneously,and then the characteristics of internal moisture state and changes were analyzed.The results showed that the water content and the signal intensity of nectarine were positively correlated and the regression equation was y =12.415x-596.67 (R2 =0.9822).MRI images could clearly reflect the structures of nectarine pulp,core shell and nucleolus son and the disaibution of water.There were three kinds of water in fresh nectarine,bound water (about 90％),immobilized water (1％) and free water.The drying process could reduce the free degree of water with the decrease of T2,and the air drying was faster than the vacuum drying.During the air drying process,the immobilized water transferred into free water and free water lost,while a part of free water lost and the other transferred into immobilized water during the vacuum drying.This research can provide theoretical basis for the industrial production and preservation of nectarine.关键词
低场核磁共振技术(LF-NMR)/水分/油桃/干燥/横向弛豫时间(T2)Key words
low-field nuclear magnetic resonance (LF-NMR)/moisture/nectarine/drying/transverse relaxation time (T2)引用本文复制引用
汤梅,罗洁莹,高杨文,柳建良,王琴..利用LF-NMR技术分析油桃干燥过程中内部水分的变化[J].现代食品科技,2017,33(11):272-278,7.基金项目
广东省科技计划项目(2016A040402045、2016A020206007) （2016A040402045、2016A020206007）
广东省农业厅对外合作项目(粤财农[2016] 108号文) （粤财农[2016] 108号文）
