Study on Changes of Grains during Storage by NMR

Abstract

Abstract: The spin-spin relaxation time T2 and its proton density A22 and A22 of 17 kinds of grains were measured by the NMR CPMG sequence at room temperature. The results showed that A2 has a continually decreasing tendency with the storage time increasing. And until 34 months it shows the obvious decrease. Different grains have the different characters on NMR, so the grains are devided into three kinds, namely the grains of longest, longer and long period. The NMR technology has the advantages of rapidity, no destruction and no demands on sample. This reseach may provide the theoretical guide for food industry.

Key words: NMR, CPMG, relaxation time, grains

JIN Zhi-Qiang, ZHANG Jin-Sheng, QIAN Fei, LIU Yu-Huan, LIN Xiang-Yang, RUAN Rong-Sheng. Study on Changes of Grains during Storage by NMR[J]. FOOD SCIENCE, 2008, 29(9): 66-69 https://doi.org/

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Study on Changes of Grains during Storage by NMR

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