| 核磁共振及成像技术在食品工业中的应用 |
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| 引用本文： | 彭树美,林向阳,阮榕生,张宏,娄广庆,张丽晶,李雁晖. 核磁共振及成像技术在食品工业中的应用[J]. 食品科学, 2008, 29(11) |
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| 作者姓名： | 彭树美 林向阳 阮榕生 张宏 娄广庆 张丽晶 李雁晖 |
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| 作者单位： | 福州大学生物科学与工程学院，Bioproductsand Biosystems Engineering Department，University of Minnesota |
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| 基金项目： | 福建省青年科技人才创新基金，福建省教育厅科研项目 |
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| 摘 要： | 核磁共振技术以快速、无损伤、无侵入检测等优点使其在食品中得到广泛的应用,本文综述了其在食品工业中五大方面的应用,分别为测量食品和生物体系中的含水量、研究食品中水分的分布和水分的流动性、研究果蔬的成熟度和损伤程度、研究食品中的油脂、研究食品的玻璃态转变温度。
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| 关 键 词： | 核磁共振技术 食品 水分 |
Application of Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI) in Food Industry |
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| PENG Shu-mei,LIN Xiang-yang,ROGER Ruan,ZHANG Hong,LOU Guang-qing,ZHANG Li-jing,LI Yan-hui. Application of Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI) in Food Industry[J]. Food Science, 2008, 29(11) |
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| Authors: | PENG Shu-mei LIN Xiang-yang ROGER Ruan ZHANG Hong LOU Guang-qing ZHANG Li-jing LI Yan-hui |
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| Abstract: | NMR and MRI are widely applied into foods by the advantages of quickness,no injury and no invade.Five major aspects of their application in the food processing were summarized in this paper,including measuring the content of water in the biological and food system,study on distribution and mobility of water in food,study on degree of maturity and injuries of fruits and vegetables,studyon fat in food and study on glass transition temperature of food. |
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| Keywords: | NMR/MRI food water |
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