低场核磁共振分析在果蔬干燥中的应用进展
|
摘要
低场核磁共振分析与成像(LF-NMR/MRI)是一种利用氢质子的弛豫时间分析水分的流动状态和分布状态的快速检测手段,广泛应用在果蔬干燥领域。文章在阐述低场核磁共振应用原理的基础上,总结了LF-NMR/MRI在葡萄、香菇、生姜等果蔬原材料干燥前处理、干燥过程和干燥终点水分状态上的研究进展。重点介绍了LF-NMR/MRI在微波真空干燥中在线应用的案例,文章对LF-NMR/MRI在果蔬干燥领域的高效应用提供参考。
Low-field nuclear magnetic resonance analysis and imaging(LF-NMR/MRI) is a new rapid detection method for analyzing the flowing state and moisture distribution of moisture using relaxation time of hydrogen protons,which has been widely used in the drying of fruits and vegetables.On the basis of explaining the application principle of LF-NMR/MRI,the research progress of LF-NMR/MRI in pre-drying,drying process and end-point moisture state of raw materials like grapes,Lentinus edodes,ginger and other fruits and vegetables was summarized. The on-line application of LF-NMR/MRI in microwave vacuum drying was emphatically introduced.The paper provides a reference for the high-efficiency application of LF-NMR/MRI in the field of fruit and vegetable drying.
Low-field nuclear magnetic resonance analysis and imaging(LF-NMR/MRI) is a new rapid detection method for analyzing the flowing state and moisture distribution of moisture using relaxation time of hydrogen protons,which has been widely used in the drying of fruits and vegetables.On the basis of explaining the application principle of LF-NMR/MRI,the research progress of LF-NMR/MRI in pre-drying,drying process and end-point moisture state of raw materials like grapes,Lentinus edodes,ginger and other fruits and vegetables was summarized. The on-line application of LF-NMR/MRI in microwave vacuum drying was emphatically introduced.The paper provides a reference for the high-efficiency application of LF-NMR/MRI in the field of fruit and vegetable drying.
引文
[1]俎栋林,高家红.核磁共振成像:物理原理和方法[M].北京:北京大学出版社,2014.
[2]王秋良,杨文辉,倪志鹏,等.核磁共振成像技术研究进展[J].高科技与产业化,2013,9(12):42-45.
[3]Blümich B,Casanova F,Appelt S.NMR at low magnetic fields[J].Chemical Physics Letters,2009,477(4):231-240.
[4]Su Y,Zhang M,Mujumdar A S.Recent developments in smart drying technology[J].Drying Technology,2015,33(3):260-276.
[5]陈卫江,林向阳,阮榕生,等.核磁共振技术无损快速评价食品水分的研究[J].食品研究与开发,2006,27(4):125-127.
[6]Ruiz-Cabrera M,Gou P,Foucat L,et al.Water transfer analysis in pork meat supported by NMR imaging[J].Meat Science,2004,67(1):169-178.
[7]李冰,尹青,殷丽君,等.香菇热风微波流态化的干燥特性与机理分析[J].中国食品学报,2015(5):134-139.
[8]Chatani K,Kusaka Y,Mifune T,et al.Topographic differences of 1H-NMR relaxation times(T13 T2)in the Normal Intervertebral Disc and Its Relationship to Water Content[J].Spine,1993,18(15):2271-2275.
[9]Wang Y,Zhang M,Mujumdar A S,et al.Effect of blanching on microwave freeze drying of stem lettuce cubes in a circular conduit drying chamber[J].Journal of Food Engineering,2012,113(2):177-185.
[10]Hills B,Takacs S,Belton P.A new interpretation of proton NMR relaxation time measurements of water in food[J].Food Chemistry,1990,37(2):95-111.
[11]吕为乔,韩清华,李树君,等.微波干燥姜片模型建立与去水机理分析[J].农业机械学报,2015,46(4):233-237.
[12]Jin X,Vander Sman R,Gerkema E,et al.Moisture distribution in broccoli:measurements by MRI hot air drying experiments[J].Procedia Food Science,2011,1:640-646.
[13]Jiang H,Zhang M,Mujumdar A.S.Physico-chemical changes during different stages of MFD/FD banana chips[J].Journal of Food Engineering,2010,101(2):140-145.
[14]徐建国,徐刚,张绪坤,等.利用核磁共振成像技术分析胡萝卜干燥过程中内部水分传递[J].农业工程学报,2013,29(12):271-276.
[15]张绪坤,祝树森,黄俭花,等.用低场核磁分析胡萝卜切片干燥过程的内部水分变化[J].农业工程学报,2012,28(22):282-287.
[16]LüW,Li S,Han Q,et al.Study of the Drying Process of Ginger(Zingiber officinale Roscoe)Slices in Microwave Fludized Bed Dryer[J].Drying Technology2016,34(14):1690-1699.
[17]Li L,Zhang M,Bhandari B,et al.LF-NMR online detection of water dynamics in apple cubes during microwave vacuum drying[J].Drying Technology,2018,36(16):2006-2015.
[18]Wang J,Mujumdar A S,Deng L Z,et al.High-humidity hot air impingement blanching alters texture,cellwall polysaccharides,water status and distribution of seedless grape[J].Carbohydrate Polymers,2018,194(15):9-17.
[19]邹金,吴竞,赵楠,等.基于低场核磁共振技术襄阳大头菜水分含量的测定[J].食品科技,2018(3):262-267.
[20]王雪媛,高琨,陈芹芹,等.苹果片中短波红外干燥过程中水分扩散特性[J].农业工程学报,2015,31(12):275-281.
[21]王雪媛,陈芹芹,毕金峰,等.热风-脉动压差闪蒸干燥对苹果片水分及微观结构的影响[J].农业工程学报,2015,31(20):287-293.
[22]Wang J,Mu W-S,Fang X-M,et al.Pulsed vacuum drying of Thompson seedless grape:Effects of berry ripeness on physicochemical properties and drying characteristic[J].Food and Bioproducts Processing2017,106:117-126.
[23]Jin X,van Boxtel A J,Gerkema E,et al.Anomalies in moisture transport during broccoli drying monitored by MRI?[J].Faraday discussions,2012,158(1):65-75.
[24]Castell-Palou A,RossellóC,Femenia A,et al.Moisture profiles in cheese drying determined by TD-NMR:Mathematical modeling of mass transfer[J].Journal of Food Engineering,2011,104(4):525-531.
[25]Lv W,Zhang M,Bhandari B,Li L,et al.Smart NMRMethod of Measurement of Moisture Content of Vegetables During Microwave Vacuum Drying[J].Food&Bioprocess Technology,2017(11):1-10.
[2]王秋良,杨文辉,倪志鹏,等.核磁共振成像技术研究进展[J].高科技与产业化,2013,9(12):42-45.
[3]Blümich B,Casanova F,Appelt S.NMR at low magnetic fields[J].Chemical Physics Letters,2009,477(4):231-240.
[4]Su Y,Zhang M,Mujumdar A S.Recent developments in smart drying technology[J].Drying Technology,2015,33(3):260-276.
[5]陈卫江,林向阳,阮榕生,等.核磁共振技术无损快速评价食品水分的研究[J].食品研究与开发,2006,27(4):125-127.
[6]Ruiz-Cabrera M,Gou P,Foucat L,et al.Water transfer analysis in pork meat supported by NMR imaging[J].Meat Science,2004,67(1):169-178.
[7]李冰,尹青,殷丽君,等.香菇热风微波流态化的干燥特性与机理分析[J].中国食品学报,2015(5):134-139.
[8]Chatani K,Kusaka Y,Mifune T,et al.Topographic differences of 1H-NMR relaxation times(T13 T2)in the Normal Intervertebral Disc and Its Relationship to Water Content[J].Spine,1993,18(15):2271-2275.
[9]Wang Y,Zhang M,Mujumdar A S,et al.Effect of blanching on microwave freeze drying of stem lettuce cubes in a circular conduit drying chamber[J].Journal of Food Engineering,2012,113(2):177-185.
[10]Hills B,Takacs S,Belton P.A new interpretation of proton NMR relaxation time measurements of water in food[J].Food Chemistry,1990,37(2):95-111.
[11]吕为乔,韩清华,李树君,等.微波干燥姜片模型建立与去水机理分析[J].农业机械学报,2015,46(4):233-237.
[12]Jin X,Vander Sman R,Gerkema E,et al.Moisture distribution in broccoli:measurements by MRI hot air drying experiments[J].Procedia Food Science,2011,1:640-646.
[13]Jiang H,Zhang M,Mujumdar A.S.Physico-chemical changes during different stages of MFD/FD banana chips[J].Journal of Food Engineering,2010,101(2):140-145.
[14]徐建国,徐刚,张绪坤,等.利用核磁共振成像技术分析胡萝卜干燥过程中内部水分传递[J].农业工程学报,2013,29(12):271-276.
[15]张绪坤,祝树森,黄俭花,等.用低场核磁分析胡萝卜切片干燥过程的内部水分变化[J].农业工程学报,2012,28(22):282-287.
[16]LüW,Li S,Han Q,et al.Study of the Drying Process of Ginger(Zingiber officinale Roscoe)Slices in Microwave Fludized Bed Dryer[J].Drying Technology2016,34(14):1690-1699.
[17]Li L,Zhang M,Bhandari B,et al.LF-NMR online detection of water dynamics in apple cubes during microwave vacuum drying[J].Drying Technology,2018,36(16):2006-2015.
[18]Wang J,Mujumdar A S,Deng L Z,et al.High-humidity hot air impingement blanching alters texture,cellwall polysaccharides,water status and distribution of seedless grape[J].Carbohydrate Polymers,2018,194(15):9-17.
[19]邹金,吴竞,赵楠,等.基于低场核磁共振技术襄阳大头菜水分含量的测定[J].食品科技,2018(3):262-267.
[20]王雪媛,高琨,陈芹芹,等.苹果片中短波红外干燥过程中水分扩散特性[J].农业工程学报,2015,31(12):275-281.
[21]王雪媛,陈芹芹,毕金峰,等.热风-脉动压差闪蒸干燥对苹果片水分及微观结构的影响[J].农业工程学报,2015,31(20):287-293.
[22]Wang J,Mu W-S,Fang X-M,et al.Pulsed vacuum drying of Thompson seedless grape:Effects of berry ripeness on physicochemical properties and drying characteristic[J].Food and Bioproducts Processing2017,106:117-126.
[23]Jin X,van Boxtel A J,Gerkema E,et al.Anomalies in moisture transport during broccoli drying monitored by MRI?[J].Faraday discussions,2012,158(1):65-75.
[24]Castell-Palou A,RossellóC,Femenia A,et al.Moisture profiles in cheese drying determined by TD-NMR:Mathematical modeling of mass transfer[J].Journal of Food Engineering,2011,104(4):525-531.
[25]Lv W,Zhang M,Bhandari B,Li L,et al.Smart NMRMethod of Measurement of Moisture Content of Vegetables During Microwave Vacuum Drying[J].Food&Bioprocess Technology,2017(11):1-10.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |