Moisture determination in starch-rich food products by pulsed nuclear magnetic resonance

Abstract

Abstract The possibility of applying the low resolution pulsed NMR technique to moisture determination in starch-rich low-fat food products is described. The water content of the samples is measured from the liquid to solid ratio. The evaluation of the ratio depends upon the way of extrapolating the free induction decay (FID). The values of the extrapolation coefficients for the liquid and solid phases are measured and their dependence upon the sample water content is given. The method of standard addition for converting the percentage of moisture obtained in terms of hydrogen content to percentage in weight is described. The error statistical analysis is also reported.