Application of NMI20 Nuclear Magnetic Resonance Imaging Analysis Technology in Food Drying

Application Description:

Drying is to achieve long-term preservation by reducing the moisture in the food, thereby reducing the water activity of the food, thereby limiting microbial activity, enzyme activity and chemical reactions.
The purpose of food drying:
1. Prolonged storage period - dried foods have low water activity, which is beneficial for long-term storage at room temperature;
2. It is used in some food processing processes to improve the processing quality - such as soybeans and peanuts, after proper drying and dehydration, it is beneficial to shelling, easy post-processing and improve product quality;
3. Facilitate the circulation of goods--The weight of dried foods is reduced and the volume is reduced, which can significantly save the cost of packaging, storage and transportation, and is easy to carry and store.
Application of nuclear magnetic resonance technology in food drying:
Nuclear magnetic resonance imaging and its imaging technology are effective methods for studying water activity. They can be used for the study of water in food systems. These molecules often carry important information in various foods: structural information, the environment in which the molecules are located. Information and information that changes internally during processing and storage. The non-destructive testing characteristics of NMR technology have obvious advantages for its application in food science research. Therefore, nuclear magnetic resonance technology has been successfully applied to dry storage of food.

Application example 1: Water analysis and imaging of different drying conditions in rice:

Application example 2: moisture distribution and water change during mushroom drying

Mushroom different drying time imaging


Mushroom different drying method T2 distribution map

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