MONITORING FREEZE-DRYING BY LOW RESOLUTION PULSE NMR - DETERMINATION OF SUBLIMATION END-POINT

被引：17

作者：

MARQUES, JPM ^{[1
]}

LELOCH, C ^{[1
]}

WOLFF, E ^{[1
]}

RUTLEDGE, DN ^{[1
]}

机构：

[1] INRA,INA PARIS GRIGNON,GENIE PROCEDES BIOTECHNOL AGRO ALIMENTAIRES LAB,F-78850 THIVERVAL GRIGNON,FRANCE

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb08676.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An NMR method was developed for detection of the sublimation period endpoint during the freeze-drying of potato pieces. Longitudinal (T1) and transverse (T2) relaxation times were estimated using rapid NMR methods. Samples were immediately examined to determine presence of a frozen core. The plot of T1 vs T2 showed an abrupt increase at a point corresponding to the complete elimination of the frozen core. Similar T1 vs T2 curves were observed when monitoring freeze-drying of a single potato piece inside the NMR probe-head. The detection of an anomalous freeze-drying is possible by monitoring the T1, the T2 or the free induction decay signal.

引用

页码：1707 / &

共 26 条

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