RAPID DETERMINATION OF FOOD QUALITY USING STEADY STATE FREE PRECESSION SEQUENCES IN TD-NMR SPECTROSCOPY

摘要

The use of time-domain NMR spectroscopy (TD-NMR) in food science began more than 40 years ago with the introduction of the small benchtop NMR analyzer. Since then, TD-NMR has become one of the most robust, rapid, cost-effective and versatile tools in the food industry. Earlier TD-NMR applications were primarily based on quantitative analysis using the intensity of free induction decay (FID) and/or spin echo signals. In the last two decades, the use of relaxometry and/or diffusometry methods have expanded the application TD-NMR in food science exponentially.