鲍鱼
盘鲍
咀嚼度
含水量
水分
化学
渔业
核磁共振
材料科学
食品科学
生物
复合材料
岩土工程
物理
地质学
作者
Yukun Song,Xiu Zang,Tariq Kamal,Jingran Bi,Shuang Cong,Beiwei Zhu,Mingqian Tan
标识
DOI:10.1080/07373937.2017.1300807
摘要
To detect the water dynamics in abalone during drying is essential for the textural quality improvement, however, sufficiently rapid and nondestructive methods of abalone moisture monitoring are currently lacking. In this study, water changes in abalone during drying and rehydration processes were assessed using low field nuclear magnetic resonance and magnetic resonance imaging. A close correlation was observed between ATotal and the total moisture content, and a prediction model with high correlation (R2 = 0.935) was established. Furthermore, good correlations (R2 > 0.950) between hardness, chewiness, rehydration ratio, and T22 relaxation of dried abalone were observed during the rehydration process.
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