Abstract
This work aimed at characterizing both the spin–spin ( T 2) and spin–lattice ( T 1) relaxations of water in frozen samples. Pure water and aqueous solutions (sucrose and/or casein) were studied, temperatures ranging from −13 to 20 °C. Three relaxation components could be distinguished after signal fitting. For example, the shorter spin–spin relaxation time was only observed at the frozen state and attributed to the ice crystals protons and the longer relaxation time was attributed to the liquid water and some of the sucrose protons. The exploitation of the ‘solid’ relaxation parameters gave information on ice content ( T 2) and on ice structure ( T 1). The method developed for ice content calculation was coherent with calorimetric data. The changes in the spin–spin relaxation of sucrose protons with temperature showed that at low temperature (−13 °C) it could be fully distinguished from the relaxation of water protons and at positive temperature this discrimination was not possible anymore.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: 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.
