核磁共振及成像技术在食品工业中的应用  

Application of Nuclear Magnetic Resonance(NMR) and Magnetic Resonance Imaging(MRI) in Food Industry

作　　者：彭树美[1] 林向阳[1] 阮榕生 张宏[1] 娄广庆[1] 张丽晶[1] 李雁晖[1] 

机构地区：[1]福州大学生物科学与工程学院,福建福州350108 [2]Bioproducts and Biosystems Engineering Department, University of Minnesota, St. Paul, MN, USA Minneapolis 55105

出　　处：《食品科学》2008年第11期712-716,共5页Food Science

基　　金：福建省青年科技人才创新项目(2007F3052);福建省教育厅科研项目(JB06057)

摘　　要：核磁共振技术以快速、无损伤、无侵入检测等优点使其在食品中得到广泛的应用,本文综述了其在食品工业中五大方面的应用,分别为测量食品和生物体系中的含水量、研究食品中水分的分布和水分的流动性、研究果蔬的成熟度和损伤程度、研究食品中的油脂、研究食品的玻璃态转变温度。NMR and MRI are widely applied into foods by the advantages of quickness, no injury and no invade.Five major aspects of their application in the food processing were summarized in this paper, including measuring the content of water in the biological and food system, study on distribution and mobility of water in food, study on degree of maturity and injuries of fruits and vegetables, studyon fat in food and study on glass transition temperature of food.

关 键 词：核磁共振技术 食品 水分 

分 类 号：TS203[轻工技术与工程—食品科学]