Change in the status of water in Japanese noodles during and after boiling observed by NMR micro imaging

被引：46

作者：

Kojima, TI

Horigane, AK

Yoshida, M

Nagata, T

Nagasawa, A

机构：

[1] Saitama Ind Technol Ctr, No Lab, Kumagaya, Saitama 3600031, Japan

[2] Minist Agr Forestry & Fisheries, Natl Food Res Inst, Tsukuba, Ibaraki 305, Japan

[3] Saitama Univ, Fac Sci, Dept Chem, Urawa, Saitama 338, Japan

来源：

JOURNAL OF FOOD SCIENCE | 2001年 / 66卷 / 09期

关键词：

boiled Japanese noodles; NMR micro imaging; transverse relaxation time (T-2); moisture distribution; time cause measurement;

D O I：

10.1111/j.1365-2621.2001.tb15215.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A correlation between moisture content (M, g water/ g dry matter) and transverse relaxation time (T-2) of water protons in standard wheat gel samples was established by NMR. Changes in moisture distribution in Japanese noodles were estimated from T-2 of water protons obtained by NMR micro imaging using the correlation. Penetration of water from the surface to the core during boiling and homogenization of moisture content after boiling were clearly observed in the MR images and moisture profile. A local minimum of T-2 of water protons was detected in the moisture profile of noodles boiled in tap water.

引用

页码：1361 / 1365

页数：5

共 21 条

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