Nuclear magnetic resonance food agricultural imaging analyzer in the food, agricultural industry research and application fields are widely used.
Nuclear magnetic resonance food agricultural imaging analyzer can be analyzed and imaging functions in one, the use of integrated design, product performance and quality of domestic and foreign experts and users generally recognized.
1, Food & Agriculture NMR MRI oil content water content detection;
2, water phase quantitative analysis;
3, determination of solid fat content;
4, T2 *, T2, T1 relaxation time analysis;
5, proton density, T2 - weighted, T1 - weighted imaging
6, spatial distribution of water analysis;
1, magnet type: permanent magnet
2, the magnetic field strength: 0.5 ± 0.08T, the instrument main frequency: 21.3MHz;
3, the probe coil diameter: 15mm;
4, effective sample detection range: Ø12.5mm × H30mm
Size (length, width, height):
1, electronic cabinet: 560mm × 650mm × 1145mm;
2, weight: about 185Kg;
Nuclear Magnetic Resonance Food Agricultural Imaging Analyzer Application Brief:
Moisture is the main ingredient of many foods, each with a specific moisture content, a specific moisture phase; and in the appropriate number, specific orientation orientation exists in the food. Its food structure, appearance and the sensitivity of corruption has a great impact, and affect the corresponding processing characteristics of food.
Food & Agriculture NMR MRI The most widely studied is the nuclear magnetic resonance technology with hydrogen nucleus as the research object. The moisture in food provides the basic conditions for the application of nuclear magnetic resonance technology in food. As early as 1950, the United States began to use nuclear magnetic resonance food agricultural imaging analyzer technology used in the study of food hydration.
At present, the traditional method of researching water can not detect the flow of water and the distribution of food in food, and nuclear magnetic resonance and its imaging technology is an effective method to study the diffusion and can be used in food system , Fat or sugar and other molecular research, these molecules in various types of food and often carry important information: structural information, the environmental information in the molecule and in the processing, storage, internal changes in information. Food & Agriculture NMR MRI Nondestructive testing of nuclear magnetic resonance technology to its application in food science research has obvious advantages. Now, nuclear magnetic resonance technology has been successfully applied in food science research, food industry quality monitoring system and so on.
Measure the water content in food and biological systems
1 Many foods need to frequently measure the moisture content of raw materials and products during processing. In order to meet the moisture content of raw materials or products, the moisture analysis method must be able to arrive at the correct analysis results within the time specified in the process and quality control plan. In addition, the automatic operation of Food & Agriculture NMR MRI the technology in the processing and storage process to continuously detect the water content of raw materials and products.
Principles of nuclear power:
The proton relaxation behavior of water protons is different from that of carbohydrates, fats and proteins. T2 relaxation techniques are often used to detect proton strength in food. It can be found that in most foods, protons of water, carbohydrates or proteins often have different T2s, so they can be detected by differences in water protons and carbohydrates and protons T2 in proteins.
2 Study the distribution of water and the flow of water
Food raw materials and products in the processing, storage and transportation process, the internal moisture content and distribution of the state will often change, which is leading to the stability of raw materials, product quality reduction one of the main reasons.Food & Agriculture NMR MRI If you can take the appropriate way to control the movement of water in food, to improve product stability, predict the shelf life of the product will provide a strong guarantee.