NMR‐STUDY OF WATER IN SOME STARCHES AND VEGETABLES

摘要: The paper contains a discussion of the possibilities and limitations pulsed wide-line NMR-experiments for investigation special problems in food science technology. In starches two kinds bound water can be observed. For potato starch life times probabilities occupation molecules these regions are discussed. self-diffusion coefficient more mobile kind determined to about 10-6 cm2/s room temperature. some an anisotropic mobility this region detected by deuteron resonance. This resonance shows further characteristic differences at temperatures above swelling point which used studies structural influences technical processes, like heat moisture treatment. deuterated retrogradation phenomena experiments on extended beans, peas lentils where rehydration cooking processes studied. carrot tissue self diffusion experiment is discussed going course cooking.