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KMID : 1024420070110040330
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Food Engineering Progress
2007 Volume.11 No. 4 p.330 ~ p.332
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Measurement of Moisture and Fat Contents of Sesame Seed Using Nuclear Magnetic Resonance (NMR)
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Wee Hye-Won
Chung Myong-Soo
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Abstract
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Moisture and oil contents of sesame seed were measured by using a conventional standard oven drying method (105oC, 6-8 hrs) and a standard Soxhlet method, respectively. Low field pulsed 1H nuclear magnetic resonance (NMR) technique was also used for measuring moisture and oil contents of sesame seed and its feasibility as a new tool was examined. Comparing and analyzing data for 5 kinds of sesame seed having different moisture and oil contents each other, it was confirmed that NMR could be a very fast and accurate tool for monitoring and managing moisture and oil contents of sesame seed simultaneously.
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KEYWORD
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moisture and oil contents, sesame seed, oven drying method, Soxhlet method, NMR
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