Moisture content in tobacco materials is a highly critical parameter in the tobacco industry, as it significantly affects cigarette processing and production, storage and transportation, as well as sensory evaluation.

Solid Fat Content (SFC) refers to the proportion of fat that remains in a solid state at a given temperature.

With the rapid development of society, food safety has become an increasing concern for the public. As an essential daily commodity, the quality of edible oils directly affects human health.

Today, we introduce a paper published in Food Chemistry in 2017 by Chen Long from Jiangnan University, titled “Application of Nuclear Magnetic Resonance Technology for Rapid Determination of Oil and Water Content in a Simulated Fried Food System.”

Many complex systems in food involve the coexistence of oil and water, and the content and distribution of these two components play a crucial role in determining the final eating quality and storage stability of the product.

Gelatinized starch is thermally unstable, and its molecules tend to realign, leading to retrogradation. This process adversely affects the quality and shelf life of starch-based foods, resulting in waste of food resources.

Case Studies of Nuclear Magnetic Resonance Applications in the Food Sector【三】

Case Studies of Nuclear Magnetic Resonance Applications in the Food Sector【二】

Case Studies of Nuclear Magnetic Resonance Applications in the Food Sector【一】

Nuclear Magnetic Resonance (NMR) is an emerging technology applied in the food field, enabling the investigation of water distribution and migration within food matrices at the microscopic level.