Measurement of relaxation times in foodstuffs using a one-sided portable magnetic resonance probe

Sana Faisal Rahmatallah, Y. Li, Hugh Seton, Jennifer Susan Gregory, Richard Malcolm Aspden

Research output: Contribution to journalArticlepeer-review

13 Citations (Scopus)


Nuclear magnetic resonance is increasingly recognised as a means of assessing attributes of foodstuffs. Usually this has meant removing samples for testing in laboratories, often some distance from the site of food production, using large and expensive equipment. Here we present some preliminary results demonstrating the use of a small device using single-sided magnets that could, in principle, be made portable. Ripening of fruit, water content in chicken and anisotropic properties of asparagus and tendon are used as examples of measurements that have been made previously using conventional instruments. The results show that data can be obtained rapidly and that the new method of testing could be extended to non-invasive measurements on larger objects.

Original languageEnglish
Pages (from-to)298-301
Number of pages3
JournalEuropean Food Research and Technology
Issue number3-4
Publication statusPublished - Feb 2006


  • nuclear magnetic resonance
  • water content
  • non-invasive measurement
  • relaxation time
  • food quality
  • NMR
  • sensor
  • water
  • meat

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