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Drying Technology
An International Journal
Volume 36, 2018 - Issue 7
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ARTICLES

Approach for monitoring the dynamic states of water in shrimp during drying process with LF-NMR and MRI

Shasha ChengSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, China;National Engineering Research Center of Seafood, Dalian, China;School of Food Science and Technology, Engineering Research Center of Seafood of Ministry of Education of China, Dalian, ChinaView further author information
,
Yingqiang TangSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, China;National Engineering Research Center of Seafood, Dalian, China;School of Food Science and Technology, Engineering Research Center of Seafood of Ministry of Education of China, Dalian, ChinaView further author information
,
Tan ZhangSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, China;National Engineering Research Center of Seafood, Dalian, China;School of Food Science and Technology, Engineering Research Center of Seafood of Ministry of Education of China, Dalian, ChinaView further author information
,
Yukun SongSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, China;National Engineering Research Center of Seafood, Dalian, China;School of Food Science and Technology, Engineering Research Center of Seafood of Ministry of Education of China, Dalian, ChinaView further author information
,
Xiaohui WangSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, China;National Engineering Research Center of Seafood, Dalian, China;School of Food Science and Technology, Engineering Research Center of Seafood of Ministry of Education of China, Dalian, ChinaView further author information
,
Huihui WangSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, China;National Engineering Research Center of Seafood, Dalian, ChinaView further author information
,
Haitao WangSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, China;National Engineering Research Center of Seafood, Dalian, China;School of Food Science and Technology, Engineering Research Center of Seafood of Ministry of Education of China, Dalian, ChinaView further author information
&
Mingqian TanSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, China;National Engineering Research Center of Seafood, Dalian, China;School of Food Science and Technology, Engineering Research Center of Seafood of Ministry of Education of China, Dalian, ChinaCorrespondence[email protected]
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Pages 841-848 | Received 11 May 2017, Accepted 17 Jul 2017, Published online: 16 Oct 2017
 
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ABSTRACT

The dynamic states of water in shrimp during drying process were investigated by low-field nuclear magnetic resonance and magnetic resonance imaging. With the extension of drying time, the transverse relaxation time of immobilized and free water significantly decreased, illustrating their mobility reduced. The signal per mass of immobilized water also decreased significantly, indicating its remarkable loss during drying process. Magnetic resonance imaging results revealed that the water signal intensity decreased from the external surface to inner regions of shrimp. Good correlations between the moisture content, hardness, chewiness, cohesiveness, L*, a* and nuclear magnetic resonance T2 parameters were observed by linear regression analysis.

Additional information

Funding

This work is supported by National Nature Science Foundation of China (31501561), National Key Research and Development Program of China (Grant No. 2017YFD0400103, 2016YFD0400400) and Science and Technology Project of Liaoning Province (2014205001).

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