| 用低场核磁研究烫漂对甜玉米水分布和状态影响 |
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| 引用本文： | 邵小龙,李云飞.用低场核磁研究烫漂对甜玉米水分布和状态影响[J].农业工程学报,2009,25(10):302-306. |
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| 作者姓名： | 邵小龙 李云飞 |
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| 作者单位： | 1. 上海交通大学农业与生物学院食品科学与工程系,上海,200240;上海交通大学机械与动力学院制冷与低温工程研究所,上海,200240
2. 上海交通大学农业与生物学院食品科学与工程系,上海,200240;上海交通大学陆伯勋食品安全研究中心,上海,200240 |
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| 基金项目： | 国家科技支撑计划项目“中央厨房系统技术集成与营养配餐产业化示范”（2008BAD91B02） |
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| 摘 要： | 该文旨在用低场核磁（NMR）及其成像技术（MRI）研究甜玉米粒中的水分布和水状态，为探讨烫漂后甜玉米失重和热特性参数变化的原因提供理论依据。试验通过T2加权成像技术，观察到烫漂后的甜玉米粒出现新的水信号分布区；通过研究烫漂时间和温度对甜玉米粒横向弛豫信号的影响，发现弛豫时间为450～750 ms和50～70 ms的结合水的百分比例明显变化，并具有一定规律，这种变化是由于淀粉糊化造成的。研究表明，烫漂改变了甜玉米中水的分布和结合状态；低场核磁技术揭示了甜玉米水状态的变化规律，为食品加工过程中物性参数的研究提供了一种有效方法。
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| 关 键 词： | 核磁共振，核磁成像，水，烫漂，失重，甜玉米 |
| 收稿时间： | 2009/7/22 0:00:00 |
| 修稿时间： | 9/4/2009 12:00:00 AM |
Effects of blanching on water distribution and water status in sweet corn investigated by using MRI and NMR |
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| Shao Xiaolong and Li Yunfei.Effects of blanching on water distribution and water status in sweet corn investigated by using MRI and NMR[J].Transactions of the Chinese Society of Agricultural Engineering,2009,25(10):302-306. |
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| Authors: | Shao Xiaolong and Li Yunfei |
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| Institution: | 1. Department of Food Science and Technology, School of Agriculture and Biology, Shanghai JiaoTong University, Shanghai 200240, China; 2. Institute of Refrigeration and Cryogenic Engineering, School of Power and Energy Engineering, Shanghai JiaoTong University, Shanghai 200240, China; 3. Bor Luh Food Safety Center, Shanghai JiaoTong University, Shanghai 200240, China and 1. Department of Food Science and Technology, School of Agriculture and Biology, Shanghai JiaoTong University, Shanghai 200240, China; 3. Bor Luh Food Safety Center, Shanghai JiaoTong University, Shanghai 200240, China |
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| Abstract: | To investigate the reason for weight loss and the change of thermal property after blanching, low-field magnetic resonance imaging (LF-MRI) and nuclear magnetic resonance (NMR) were applied to determine the water distribution and water status of sweet corn, respectively. After blanching, T2 weighted imaging showed that a new part of water signal area appeared, and percentages of two components with T21 (450-750 ms) and T23 (50-70 ms) changed distinctly which was due to starch gelatinization. All these indicated that blanching changed the water distribution and water status in corn kernel. NMR shows the change of water status in sweet corn, and it can provide an effective method to study physicochemical properties during food processing. |
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| Keywords: | NMR (nuclear magnetic resonance) MRI (magnetic resonance imaging) water blanching weight loss sweet corn |
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