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Time Domain NMR-MRI Applications in Food & Agriculture

TD-NMR Applications in Food & Agriculture

Water molecule is the key factor of food quality. It influences the food’s taste, storage and process. At the same time, the oil content is also important to food quality. In addition, in the process of the grains and oil’s production, the oil content of oilseeds, oilseed residue and feedstuff is very important. NIUMAG’s low-field NMR instruments can easily measure the water phase, water distribution, oil content and oil distribution of food and grains.
Study on distribution and mobility of moisture for crops
191[1]
MRI imaging of Paddy for different process
192[1]
Content Test-Agriculture
190[1]
Oil & moisture content test of wheat, brown rice, rice and rapeseed
Quality Test-Food
  • Detection of waste oil
  • Detecting adulteration of milk, honey
  • Edible gelatin and industrial gelatin identification
Qualitative Test-Food
  • Study on distribution and mobility of moisture
  • Moisture migration investigation during drying and rehydration process
  • Preservation, storage, quality and shelf life investigation
  • Moisture migration process study of frozen and thawed of food
  • Inert gas hydrate studies on the impact of food preservation
  • Research on the frozen food quality
  • Food freezing point , unfrozen water content determination
Sea cucumber swelling process studies
189[1]
 (a)Water activity changes during the immersion process.
 (b)Migration of various phase water during the immersion process
 During the initial stage of immersion, the external water mainly transformed into intracellular water after entering internal body, the bound water (A22) also increased.
With the proceeding of immersion, the internal structure of cucumber continually expanding, the bound water (A22) migrated gradually to the free water (A23).
Also during the immersion process, the activity of body water increased.
Content Test-Food
  • Moisture content
  • Oil content
  • Determination of solid fat content
  • Tg(glass transition temperature)of food
  • Compared with oil & moisture content
  • Accuracy:Deviation is less than 0.5%
  • 150[1]
  • Repeatability:Standard deviation is less than 0.1%
  • 151[1]
  • Stability:Standard deviation is less than 0.5%
  • 152[1]