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Determination of Moisture Content by Pulsed Nuclear Magnetic Resonance Spectroscopy

  • Shelly J. Schmidt
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 302)

Abstract

Water is vital to all life processes. In foods, water is often the key component which determines the extent and rate of several chemical reactions, as well as the growth of microorganisms. There are several methods available to measure water content in foods; however, one of the most successful methods is Nuclear Magnetic Resonance (NMR) spectroscopy. The NMR method is rapid and accurate and, most importantly, non-destructive to the sample. The purpose of this chapter is to discuss the use of NMR, both as a research tool and as a quality control (off- and on-line) method, to measure moisture content in food components and food systems.

Keywords

Nuclear Magnetic Resonance Variable Time Delay Nuclear Magnetic Resonance Spectroscopy Free Induction Decay Nuclear Magnetic Resonance Signal 
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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Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • Shelly J. Schmidt
    • 1
  1. 1.Division of Foods and NutritionUniversity of IllinoisUrbanaUSA

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