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The Effect of Mechanical Deformation on the Movement of Water in Foods

  • S. Ablett
  • A. H. Darke
  • P. J. Lillford
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 302)

Abstract

This study has shown the importance of relating NMR spectroscopic information on the water in model food structures to the mechanical properties of those structures. Analysis of the NMR relaxation data can be used to examine the distribution of water domain sizes, and this has been related to the mechanical properties of the samples. A novel NMR probe-head has been designed, which allows both the NMR and the mechanical data to be simultaneously measured during compression of the sample. This probe-head allows compressive stress/strain data to be obtained directly from the NMR sample, allowing changes in the distribution of the water to be directly correlated to changes in mechanical properties.

Keywords

Applied Strain Capillary Suction Internal Porosity Diffusive Path Length Fibrous Network 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

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    L.J. Gibson and M.F. Ashby, “Cellular Solids: Structure & Properties,” Pergamon Press, Oxford (1988).Google Scholar
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    A.M. Hermansson and M. Luciscano, Gel characteristics: water binding properties of blood plasma gels and methodological aspects of water binding of gel systems, J. Food Sci. 47:1955 (1982).CrossRefGoogle Scholar
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    P.J. Lillford, A.H. Clark, and D.V. Jones, Distribution of water in heterogeneous food and model systems, in: “Water in Polymers,” S.P. Rowland, ed., ACS Symp. Ser. 127, ACS, Washington, D.C. (1980).Google Scholar

Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • S. Ablett
    • 1
  • A. H. Darke
    • 1
  • P. J. Lillford
    • 1
  1. 1.Unilever ResearchColworth HouseSharnbrook BedfordUK

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