NUCLEAR MAGNETIC RESONANCE TECHNIQUE APPLICATION IN EVALUATING THE QUALITY OF NAVEL ORANGE DURING ST

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：zhaoyouwei119

【摘要】

：

　　Low field nuclear magnetic resonance technique was used to evaluate the quality and behavior of water in navel orange during storage in different temperatur

【作者】

：

JinshengZhang;

【机构】

：

MOE Key Laboratory of food science Nanchang University, Nanchang city 330047, CHINA

【出处】

：

第十四届世界食品科技大会

【发表日期】

：

2008年期

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　　Low field nuclear magnetic resonance technique was used to evaluate the quality and behavior of water in navel orange during storage in different temperature.NMRCarr-Purcell-Meiboom-Gill (CPMG) sequence was used to acquire the samples(A) activated echo signals.A muir-exponential regress model was used to calculate the spin-spin relaxation time (T2) of samples in different storage period.

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NUCLEAR MAGNETIC RESONANCE TECHNIQUE APPLICATION IN EVALUATING THE QUALITY OF NAVEL ORANGE DURING ST

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