Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMR

Detalhes bibliográficos
Autor(a) principal: LI,Yu
Data de Publicação: 2022
Outros Autores: LIU,Yingying, GUO,Shuihuan
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101212
Resumo: Abstract The moisture content, distribution and state changes of White gourd were studied during hot air-drying process using Low-field nuclear magnetic resonance (LF-NMR). The transverse relaxation time (T2) inversion spectrum of White gourd was measured at different temperatures during drying process, and the characteristics of internal moisture state and change were analyzed using the LF-NMR. The results showed that T2 was changed and the moisture of liquidity was reduced during drying process. In addition, the moisture with high degree of freedom changed to the moisture with low degree of freedom during drying. The amplitude of total NMR signal and the moisture content of drying base were a linear relationship during drying. The kinetics of the percentage of bound water and free water were based on exponential function and polynomial function respectively with drying time and different drying temperatures.
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spelling Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMRwhite gourdhot air dryingmoistureLow-Field Nuclear Magnetic Resonance (LF-NMR)transverse relaxation time (T2)Abstract The moisture content, distribution and state changes of White gourd were studied during hot air-drying process using Low-field nuclear magnetic resonance (LF-NMR). The transverse relaxation time (T2) inversion spectrum of White gourd was measured at different temperatures during drying process, and the characteristics of internal moisture state and change were analyzed using the LF-NMR. The results showed that T2 was changed and the moisture of liquidity was reduced during drying process. In addition, the moisture with high degree of freedom changed to the moisture with low degree of freedom during drying. The amplitude of total NMR signal and the moisture content of drying base were a linear relationship during drying. The kinetics of the percentage of bound water and free water were based on exponential function and polynomial function respectively with drying time and different drying temperatures.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101212Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.40422info:eu-repo/semantics/openAccessLI,YuLIU,YingyingGUO,Shuihuaneng2022-06-28T00:00:00Zoai:scielo:S0101-20612022000101212Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-06-28T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMR
title Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMR
spellingShingle Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMR
LI,Yu
white gourd
hot air drying
moisture
Low-Field Nuclear Magnetic Resonance (LF-NMR)
transverse relaxation time (T2)
title_short Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMR
title_full Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMR
title_fullStr Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMR
title_full_unstemmed Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMR
title_sort Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMR
author LI,Yu
author_facet LI,Yu
LIU,Yingying
GUO,Shuihuan
author_role author
author2 LIU,Yingying
GUO,Shuihuan
author2_role author
author
dc.contributor.author.fl_str_mv LI,Yu
LIU,Yingying
GUO,Shuihuan
dc.subject.por.fl_str_mv white gourd
hot air drying
moisture
Low-Field Nuclear Magnetic Resonance (LF-NMR)
transverse relaxation time (T2)
topic white gourd
hot air drying
moisture
Low-Field Nuclear Magnetic Resonance (LF-NMR)
transverse relaxation time (T2)
description Abstract The moisture content, distribution and state changes of White gourd were studied during hot air-drying process using Low-field nuclear magnetic resonance (LF-NMR). The transverse relaxation time (T2) inversion spectrum of White gourd was measured at different temperatures during drying process, and the characteristics of internal moisture state and change were analyzed using the LF-NMR. The results showed that T2 was changed and the moisture of liquidity was reduced during drying process. In addition, the moisture with high degree of freedom changed to the moisture with low degree of freedom during drying. The amplitude of total NMR signal and the moisture content of drying base were a linear relationship during drying. The kinetics of the percentage of bound water and free water were based on exponential function and polynomial function respectively with drying time and different drying temperatures.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101212
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101212
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.40422
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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