Monitoring and modelling of moisture content with nuclear magnetic resonance (NMR)

Selçuk B., ÖZTOP H. M., ÇEKMECELİOĞLU D.

International Journal of Food Engineering, cilt.19, sa.6, ss.279-288, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19 Sayı: 6
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1515/ijfe-2023-0078
  • Dergi Adı: International Journal of Food Engineering
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.279-288
  • Anahtar Kelimeler: drying, moisture content analysis, moisture variation, MRI, TD-NMR
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

This study aims to evaluate the variation of the moisture content and drying rate over time, temperature, and position by NMR techniques. Chickpea puree was selected for drying, and the drying experiments were performed at 50-70 » °C for 3 » h using cylindrical shaped samples with dimensions of 6 » cm × 1 » cm. The moisture contents of samples were measured using oven, time-domain nuclear magnetic resonance (TD-NMR), and magnetic resonance imaging (MRI) methods. The change in moisture content and drying rate with temperature and position was evident. Hence, the drying rates ranged at 0.34-0.44 kgH2O/m2h and drying times were estimated as 440-320 » min for 50-70 » °C and r = 1-3 » cm. It was concluded that TD-NMR and MRI methods were effective, high-sensitive and precise in estimating moisture content during chickpea drying process.