Chapter 30. Molecular Mobility Interpretation of Water-Sorption Isotherms of Food Materials by Means of Gravimetric Nuclear Magnetic Resonance

  1. Dr. David S. Reid President4,
  2. Dr. Tanaboon Sajjaanantakul5,
  3. Dr. Peter J. Lillford6 and
  4. Dr. Sanguansri Charoenrein7
  1. W. P. Weglarz1,2,
  2. M. Witek3,
  3. C. Inoue1,
  4. H. Van As3 and
  5. J. van Duynhoven1

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch30

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

How to Cite

Weglarz, W. P., Witek, M., Inoue, C., Van As, H. and van Duynhoven, J. (2010) Molecular Mobility Interpretation of Water-Sorption Isotherms of Food Materials by Means of Gravimetric Nuclear Magnetic Resonance, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch30

Editor Information

  1. 4

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 5

    Kasetsart University, Thailand

  3. 6

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 7

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Unilever Food and Health Research Institute, Vlaardingen, The Netherlands

  2. 2

    Department of Magnetic Resonance Imaging, Institute of Nuclear Physics, Polish Academy of Sciences, Kraków, Poland

  3. 3

    Wageningen University and NMR Centre, Wageningen, The Netherlands

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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Keywords:

  • molecular mobility interpretation – gravimetric nuclear magnetic resonance;
  • use of moisture - sorption isotherms characterizing hydration properties;
  • moisture-sorption isotherms - enabling reliable predictions of shelf life;
  • foods - complex mixtures of macromolecules, solutes, solvents, and plasticizers;
  • water - solvent, plasticizer;
  • ρWM = ρM - relative water/matrix proton mass fraction;
  • intermediate mobility and liquid signals - described by iscrete number of exponential function;
  • water-soluble sugar - responsible for presence of mobilized fraction

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Theory

  • Methods

  • Results

  • Discussion

  • Conclusions

  • Acknowledgments

  • References