TD-NMR in Quality Control: Standard Applications

  • Marcio Fernando Cobo
  • Eleonore J. Deublein
  • Agnes Haber
  • Rance Kwamen
  • Manoj Nimbalkar
  • Frank Decker
Reference work entry


This chapter is focusing on Time-Domain Nuclear Magnetic Resonance (TD-NMR) relaxometry and diffusometry methods and their use in food development, process, production, and quality control (QC). The widely used standard applications and their variations to determine solid fat content (SFC), droplet size distribution, and oil and moisture contents in food using TD-NMR technology will be discussed. In addition, this chapter will discuss the use of automation for industrial applications to ease the handling and maximize the analysis throughput. This chapter is organized in five main sections, starting with introduction; discussing SFC, droplet size determination, and oil and moisture applications; and later concluding the chapter.


TD-NMR Solid Fat Content (SFC) International Standard Methods Food quality control Droplet size distributions Oil and moisture Combined relaxation analysis AOCS Official Method Cd 16b-93 Direct method Indirect method ISO 8292 IUPAC 2.150 Fully automated SFC analysis systems PFG-SE G-Var 


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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Marcio Fernando Cobo
    • 1
  • Eleonore J. Deublein
    • 1
  • Agnes Haber
    • 1
  • Rance Kwamen
    • 1
  • Manoj Nimbalkar
    • 1
  • Frank Decker
    • 1
  1. 1.Applied, Industrial and Clinical MR DivisionBruker BioSpin GmbHRheinstettenGermany

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