NMR和MRI技术对面包和奶酪二元体系在贮藏过程中水分迁移的研究(英文)  

Mobility of Water in Binary System of Bread and Cheese as Studied by Magnetic Resonance Imaging

作　　者：张锦胜[1] 林向阳[1] 阮榕生[1] 齐锦宁[2] 

机构地区：[1]南昌大学食品科学教育部重点实验室,江西南昌330047 [2]美国明尼苏达大学生态系统与农业工程系

出　　处：《食品科学》2006年第11期132-138,共7页Food Science

基　　金：长江学者和创新团队发展计划(IRT0540);江西省技术带头人培养计划项目(Z02605)

摘　　要：采用低场核磁共振成像技术中的spin3D、CPMG等序列对面包和奶酪二元体系进行成像并测定自旋-自旋弛豫时间等参数,并对其在贮藏过程中水分迁移行为及规律进行了研究,为核磁共振技术在食品中的应用打下良好的基础。Magnetic resonance imaging（MRI） measurements were carried out on bread and cheese binary system to investigate the relationship between the moisture mobility of bread and cheese. The mobility of the water contained in bread was studied with low field NMR to measure their relaxation times （T1 and T2） during the storage of bread and cheese compound samples. T2 mapping state diagram of the systems was calculated to map out the mobility of water molecules during storage. The objective of this work is to illustrate the possibilities of MRI for characterizing water mobility in bread and cheese binary system. The behavior of water in cheese diffuse to bread during storage is observed in the same temperature range.

关 键 词：核磁共振成像 自旋-自旋弛豫时间 T2分布状态图 二元体系 水分分布 

分 类 号：O59[理学—应用物理]