Rapid determination of the fat content in packaged dairy products by unilateral NMR

• Autores: Emil Veliyulin, Igor V Mastikhin, Andrew E Marble, Bruce J Balcom
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 14, 2008, págs. 2563-2567
• Idioma: inglés
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• Resumen

  • BACKGROUND: Knowledge of the fat content in dairy products is important for both industry and consumers. A new procedure for rapid and non-destructive determination of the fat content in dairy products using unilateral nuclear magnetic resonance (NMR) is proposed. The sample magnetisation is prepared using either T1 suppression or diffusion editing, and read out via a Carr-Purcell-Meiboom-Gill (CPMG) pulse sequence. RESULTS: A linear correlation between the measured NMR signal from the fat component and the declared fat content in the tested products validated both approaches as viable instrumental methods. The shortest measurement time was about 7 s. CONCLUSION: Advantages of the unilateral NMR method, including hardware simplicity and accommodation of commercially packaged products, make it attractive for routine use in industry. Copyright © 2008 Society of Chemical Industry