Water in Foods and Biological Materials is the first book on nuclear magnetic resonance study of water in food and biological materials.
The methodology, research, and development results of qualitative and quantitative analysis of water in foods and biological materials using NMR and MRI is presented.
Features:
- NMR and MRI principles, techniques and applications for food research
and quality and process control
- Recent research results in determination of water content and migration
- Relationships between mobility and physical, chemical and biological
stability
- Glass transition temperature
- Well illustrated by schematics and MR images
Water in Foods and Biological Materials provides the latest NMR and MRI techniques for those researchers who have an interest in relationships between water and:
- Chemical reactivity
- Microbial activity
- Physiochemical properties and changes
- Structural properties and changes in foods and biological materials
In addition, the authors emphasize experimental techniques and data interpretation skills for the study of mobility of water and its role in processing and storage of foods and biological materials.
How the "state of water" concept will greatly add to the reader's understanding of the role of water in chemical, physical and microbial changes occurring in foods and biological materials is explained.
Water in Foods and Biological Materials provides advanced information on the relationships between water and chemical reactivity, microbial activity, and physiochemical and structural properties and changes in foods using the tools of NMR and MRI. Emphasis is placed on experimental techniques and data interpretation skills for the study of mobility
of water and its role in processing and storage of foods.
Many new techniques and applications are examined. More than 140 schematics, images and graphs illustrate NMR/MRI principles, techniques, applications and results.
Contents
1. Nuclear Magnetic Resonance Techniques
- Basic Principles of NMR: Vector Diagrams of Magnetization
- Relaxation
Processes
- Measurement of Relaxation Times
- NMR Spectrometer Hardware
- Magnetic Resonance Imaging (MRI): Conventional Microscopy versus
Magnetic Resonance Imaging
- Basic Principle of MRI
- Imaging Relaxation
Time, Chemical Shift, and Flow Velocity
- MRI Hardware
- Incorporation
of Experimental Devices into MRI Instrument
2. Aspects of Water in Food and Biological Systems
- Chemical Composition and Structure of Water
- Bonding
in Water
- Mobility of Water in Biopolymers
- Research Interests in
Water in Food and Biological Materials: Water Content versus Water
Mobility
- Migration of Water
- Glass Transition
- Chemical and Biochemical
Reactions
- Physiological States of Biological Materials
3. Rapid Determination of Moisture Contents in Food and Biological
Materials
- Basic Principles
- Techniques: Liquid-Solid Ratio Method
- Proportional Method
- Model Fitting Method
- Spin-Echo Method
- High
Resolution Method
- Composite Pulse Sequence Method
4. Migration of Water
- Moisture Distribution in Low and Intermediate Moisture
Foods and Biological Materials
- Mapping of Moisture and Fat Separately
in Foods: Chemical Shift Selective (CHESS) Presaturation
- Frequency-Selective: Excitation
- Dixons Method
- Relaxation Based Suppression Techniques
- Hybrid Techniques
- Real-Time Monitoring of Food Processes: Diffusion of Water in Model Systems
- Barley Steeping
- Soaking of Navybeans
- Drying of Soybeans
- Cheese Cooling
- Freeze-Thaw Cycles during Freezing Storage
- Use of Pulsed Field Gradient (PFG) NMR to Study Diffusional
Characteristics
- MRI Experiment and Computer Simulation for Modeling
of Simultaneous Heat and Moisture Transfer in Cheese: Mathematical
Model for Heat and Moisture Transfer
- Numerical Scheme
5. Mobility of Water in Food and Biological Systems
- Water Activity and Mobility of Water: Water Activity
- Mobility of
Water Measured by NMR
- Physiochemical Principles of Nuclear Reaction
- Methodology for Determination of States of Water: Mono-Exponential
Decay
- Multi-Exponential Decay and Continuous Distribution of Relaxation
Time
- Self-Diffusion Coefficient Approach
- States of Water and Staling
of Starch-Based Products: Sweet Rolls and Starch Gel: Experiments,
Results and Discussion
- Bread: Experiments, Results and Discussion
- Wild Rice: Experiments, Results and Discussion
- Flour Dough: Water
in Dough, Curve-Fitting Model, Continuous Distribution Model, Dough
Mixing
- Chemical and Microbiological Activities
6. Water and Physiology of Plant Materials
- Development Stage
- Quality of Fruits and Vegetables
- Stress Tolerance and NMR Property of Water in Plant
7. NMR and MRI Studies of Glass Transition in Foods and Biological
Materials
- Molecular and Segmental (Brownian) Motions in Polymers
- NMR Relaxation and Brownian Motions
- Experimental Setup for Study
of Glass Transition in Biopolymers Using Pulsed NMR
- Advantages of
NMR Method over Conventional Methods
- MRI Mapping of Glass Transition
Temperature
Index
to see books of related interest