Abstract
SummaryWater contents in the range 1–5% for skim milk powder and 77–81% for cottage cheese curds have been determined quantitatively by pulsed nuclear magnetic resonance methods. The procedures fro establishing optimum operating conditions for a commercial pulsed NMR process analyser are described, and temperature‐dependences of the analytical results are given. For skim milk powders, inegrated measurement times of 72 sec per sample gave a standard deviation of 0.2% water, while at the other end of the range the cottage cheese samples yielded 0.3% standard deviastion in the water content with measurement times of 10 sec per sample. The results demonstrate the versatility of the pulsed NMR technique for analysis of food products over a very wide range of water contents.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
More From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.