A preliminary study of milk powder hydration using TEDSpiL continuous wave NMR

Parslow, S.T. ORCID: 0000-0003-0861-6347, Almazrouei, N.K., Newton, M.I. ORCID: 0000-0003-4231-1002, Dye, E.R. ORCID: 0000-0001-5425-619X and Morris, R.H. ORCID: 0000-0001-5511-3457, 2019. A preliminary study of milk powder hydration using TEDSpiL continuous wave NMR. Magnetic Resonance in Chemistry. ISSN 0749-1581

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Abstract

Moisture content of foodstuffs are typically assessed by Titration or Near Infrared Spectroscopy which are labour intensive as a manual measurement or costly when automated. Magnetic Resonance offers a method for moisture evaluation but is also normally costly. In this work we revisit Look and Locker’s “Tone Burst” experiment with a marginal oscillator to evaluate moisture content of powdered skimmed milk subjected to increased humidity. We refer to this technique as the Transient Effect Determination of Spin-Lattice (TEDSpiL) relaxation times. Moisture content in the samples ranged from 0-12% as determined from the weight gained by the dry powder when re-suspended in water to reach a concentration of 40% w/v. The relaxation properties of re-hydrated samples were measured with a CW NMR sensor. Solutions made up from powders with a higher retained moisture content provided lower measured relaxation values providing a method of measuring the moisture content of the powder. This technique provides a moisture measurement in under 5 seconds compared to several minutes for the equivalent pulsed method using low field hardware.

Item Type: Journal article
Description: In special issue.
Publication Title: Magnetic Resonance in Chemistry
Creators: Parslow, S.T., Almazrouei, N.K., Newton, M.I., Dye, E.R. and Morris, R.H.
Publisher: John Wiley & Sons Ltd.
Date: 21 February 2019
ISSN: 0749-1581
Identifiers:
NumberType
10.1002/mrc.4845DOI
Divisions: Schools > School of Science and Technology
Depositing User: Jill Tomkinson
Date Added: 04 Apr 2019 11:08
Last Modified: 21 Feb 2020 03:00
URI: http://irep.ntu.ac.uk/id/eprint/36179

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