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

doi:10.1007/s00217-005-0076-0

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 journal › Article › peer-review

15 Citations (Scopus)

Abstract

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 language	English
Pages (from-to)	298-301
Number of pages	3
Journal	European Food Research and Technology
Volume	222
Issue number	3-4
DOIs	https://doi.org/10.1007/s00217-005-0076-0
Publication status	Published - Feb 2006

Keywords

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

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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Cite this

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abstract = "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.",

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AU - Rahmatallah, Sana Faisal

AU - Li, Y.

AU - Seton, Hugh

AU - Gregory, Jennifer Susan

AU - Aspden, Richard Malcolm

PY - 2006/2

Y1 - 2006/2

N2 - 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.

AB - 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.

KW - nuclear magnetic resonance

KW - water content

KW - non-invasive measurement

KW - relaxation time

KW - food quality

KW - NMR

KW - sensor

KW - water

KW - meat

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M3 - Article

SN - 1438-2377

VL - 222

SP - 298

EP - 301

JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 3-4

ER -

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

Abstract

Keywords

UN SDGs

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