An NMR protocol for determining ice crystal size distributions during freezing and pore size distributions during freeze-drying

Nuclear magnetic resonance water proton relaxometry is widely used to investigate pore size distributions and pore connectivity in brine-saturated porous rocks and construction materials. In this paper we show that, by replacing water with acetone, a similar method can be used to probe the porous structure of freeze-dried starch gels and therefore the ice crystal size distribution in frozen starch gels. The method relies on the observation that the starch surface acts as a powerful relaxation sink for acetone proton transverse magnetization so that Brownstein-Tarr theory can be used to extract the pore size distribution from the relaxation data. In addition the relaxation time distribution is found to depend on the spectrometer frequency and the Carr-Purcell-Meiboom-Gill pulse spacing, consistent with the existence of large susceptibility-induced field gradients within the pores. The potential of this approach for noninvasively measuring ice crystal size distributions during freezing and pore size distributions during freeze-drying in other food systems is discussed.