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Food and Bioprocess Technology

, Volume 12, Issue 7, pp 1093–1101 | Cite as

Novel Intelligent Detection of Safer Water Activity by LF-NMR Spectra for Selected Fruits and Vegetables during Drying

  • Bimal Chitrakar
  • Min ZhangEmail author
  • Bhesh Bhandari
Original Paper
  • 62 Downloads

Abstract

This study investigated the water status provided by LF-NMR spectra measurements for selected fruits (apple and carrot) and vegetables (white cabbage, cauliflower, and radish) during drying with or without sugar or salt treatment. Different shapes of the spectrum for different items and one to four peaks for different stages of drying were observed. A distinct different T21 peak was observed for every sample when aw was less than 0.6. This prominent peak observed at less than 1 ms relaxation time enabled us to conclude that the product aw is less than 0.6. A completely different effect of sugar and salt on LF-NMR spectra were also reported. A strong correlation between aw and total area (AT) was observed with the correlation coefficient = 0.695 to 0.971.

Keywords

Water activity LF-NMR spectroscopy Drying Moisture content Fruit Vegetable 

Notes

Funding Information

Financial support was from National Key R&D Program of China (Contract No. 2017YFD0400901), Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ201803), Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, National First-class Discipline Program of Food Science and Technology (No. JUFSTR20180205), all of which enabled us to carry out this study.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina
  2. 2.International Joint Laboratory on Food SafetyJiangnan UniversityWuxiChina
  3. 3.School of Food Science and TechnologyJiangnan UniversityWuxiChina
  4. 4.School of Agriculture and Food SciencesUniversity of QueenslandBrisbaneAustralia

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