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KMID : 1007520020110050561
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Food Science and Biotechnology
2002 Volume.11 No. 5 p.561 ~ p.565
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Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
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Chung Myong-Soo
R. Roger Ruan
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Abstract
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Caking characteristics of food powders obtained through low resolution pulsed nuclear magnetic resonance (NMR) analysis were found to be related to their chemical compositions. One of the NMR parameters, k_PT, linearly increased with increasing contents of monosaccharide and protein in powders. Because the shelf life of powdered food materials can be predicted by determining k_KT through preliminary studies, the results of this study could be used for rough estimation of days-until-caking of a powder.
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