DR RELAXO
FFC-NMR consultancy service
Food and Agriculture
The 3-Tau Model has been applied to a broad range of “soft materials” and can offer solutions for the food and agriculture industries. A new solid proton (SP) model has been introduced for relaxation contributions associated with 1H spins in the solid material – important at very low frequencies.
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Below is one example of a NMRD profile from cheese fit using a beta-version of the 3TM software.
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NMRD profiles are sensitive to dehydration, spoilage, oxidation, even the inclusion of additives, providing the prospect of using FFC NMR with the 3TM software in quality control, maturation assessment and provenance determination.
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Some food products (parmesan cheese for instance) produce quadrupolar additions to NMRD profiles. Liquids, such as wines and vinegars, reveal a cocktail of NMRD contributions due to an assortment of aqueous paramagnetic ions. We would be delighted to contribute to projects in these areas.
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Please contact DR Relaxo if you would like information or support on any application regarding the food and agriculture field.
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MOZZARELLA CHEESE
The Solid Proton (SP) model accounts for interactions between fixed proton spins in solids - such as fats, protein and other organic matter - and pore water.
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Cheese also contains traces of the paramagnetic ion Fe(III) in the solid. The interaction between the Fe(III) and the pore water is labelled HM.
The contribution to the relaxation rate due to interactions between surface and pore water is labelled HH.