In this work the state of water in samples of a food (apple) during the drying process was analyzed. Low resolution NMR, differential scanning calorimetry (DSC) and sorption measurements were performed on differently dried samples. It was possible to correlate the NMR proton relaxation time to the water activity aw = P/P_0, in order to have an independent method for measuring this parameter. The calorimetric curves showed the thermal transitions of different water populations and the sorption measurements on dry apple gave the fraction of water tightly bond to the structure, which resulted about 30%.
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机译：在这项工作中，分析了干燥过程中食物（苹果）样品中的水状态。对不同干燥的样品进行低分辨率NMR，差示扫描量热法（DSC）和吸附测量。为了使测量该参数具有独立的方法，可以将NMR质子弛豫时间与水活度aw = P / P_0相关联。量热曲线显示了不同水种群的热转变，在干苹果上的吸附测量结果表明，部分水分紧紧地结合在结构上，结果约为30％。
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