Abstract
Low resolution NMR technique was used to measure the effects of different process conditions on the transverse relaxation signal of different industrial products, sauces, cake batters and corn flakes. In sauces, the increase of the global relaxation time was related to cooking time and temperature. The cooking effect of batters was associated to a significant increase of the liquid-like starch protons and a transfer of sugared water in the starch partially gelatinized. The transverse relaxation behaviour of corn was very sensitive to the flaking process: a proton population tended to disappear with the increase of the flaking intensity.
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