Fat content and liquid‐to‐solid ratio of chocolate by wide line nuclear magnetic resonance

Oref, I.

doi:10.1007/bf02635583

Cited by 7 publications

(2 citation statements)

References 4 publications

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“…In the work of Wu et al [58] for example, a digital RF generation system is used to provide energy to the sample and is also inductively coupled to a marginal oscillator (as described previously) which is used for detection. A Direct Digital Synthesiser (DDS) and Phased This was followed by investigations of liquid-to-solid ratio, initially in chocolate [49], using the amplitude of the wide-line peak associated with the hydrogen signal of fat. This wide-line method was also compared to traditional ways of measuring fat content at the time, such as dilatometry (a measure of the change of size of a sample as a function of temperature) and was shown to be more reliable [50].…”

Section: Magnetometersmentioning

confidence: 99%

Advances in Electronics Prompt a Fresh Look at Continuous Wave (CW) Nuclear Magnetic Resonance (NMR)

2017

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Continuous Wave Nuclear Magnetic Resonance (CW-NMR) was a popular method for sample interrogation at the birth of magnetic resonance but has since been overlooked by most in favor of the now more popular pulsed techniques. CW-NMR requires relatively simple electronics although, for most designs, the execution is critical to the successful implementation and sensitivity of the system. For decades there have been reports in the literature from academic groups showing the potential of magnetic resonance relaxation time measurements in industrial applications such as the production of food and drink. However, the cost, complexity and power consumption of pulsed techniques have largely consigned these to the literature. Advances in electronics and developments in permanent magnet technology now require a fresh look at CW-NMR to see if it is capable of providing cost effective industrial solutions. In this article, we review the electronics that are needed to undertake a continuous wave NMR experiment starting with early designs and journeying through the literature to understand the basic designs and limitations. We then review the more recent developments in this area and present an outlook for future work in the hope that more of the scientific community will take a fresh look at CW-NMR as a viable and powerful low-cost measurement technique.

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Section: Magnetometersmentioning

confidence: 99%

Advances in Electronics Prompt a Fresh Look at Continuous Wave (CW) Nuclear Magnetic Resonance (NMR)

2017

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“…Since Chapman and co-workers (1) introduced the wide line NMR technique for the determination of the amount of solid phase in fats, this method has been studied by various authors (2)(3)(4)(5)(6)(7)(8). However, since they all worked with the same type of instrument (Schlumberger NMR analyzer or Varian PA-7), they also come to more or less the same conclusions.…”

Section: Introductionmentioning

confidence: 99%

Wide‐line NMR for product and process control in fat industries1

Wettstrom¹

1971

J Americ Oil Chem Soc

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Pulsed NMR Method for Solid Fat Content Determination in Tempering Fats Part II: Cocoa Butters and Equivalents in Blends with Milk Fat

Petersson¹

1986

Fette, Seifen, Anstrichm.

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ByB. P e t e r s s o n ++Earlieq in part 1 of this paper, a method for Solid Fat Content (SFC) determination with pulsed NMR has been described for cocoa butters and cocoa butter equivalents. The present work (part 11) is a continuation with these fats togetherwith 10 to30uh~milkfat.These fatblendsneedamodified pre-treatment before NMR analysis. Crystallisation of the melted fat should be done at 00 C for 1.50 min and subsequent tempering performed at 19.00 C for 40 h. No other deviations from the earlier reported method have been carried out. Also SFC determination for chocolate has been described and used asatoolforthedevelopment ofaproperNMR method,givingSFCona pure fat blend more or less equal to SFC in corresponding milk chocolate.Different pre-treatments (i.e. tempering temperatures) have given very different SFC results. A crystallographic understanding of these were achieved using X-ray, microscope and thermal analysis techniques. The chosen tempering temperature 19.00 C gave a single solid solution, which is essential in chocolate if the right properties of the fat are to be reached.Differences in SFC on pure fat blends by different tempering temperatures could, in the same way, be found in milk chocolates stored at corresponding temperatures. Storage temperature can, to a certain degree, be chosen in ordertooptimizeandcontrol theSFC(i.e.properties) inachocolateproduct.Thechoice ofinitial temperatureespecially will strongly inlluence the SFC in chocolate and the crystal lattice remains virtually unaffected by changes in storage temperature.

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Fat content and liquid‐to‐solid ratio of chocolate by wide line nuclear magnetic resonance

Cited by 7 publications

References 4 publications

Advances in Electronics Prompt a Fresh Look at Continuous Wave (CW) Nuclear Magnetic Resonance (NMR)

Advances in Electronics Prompt a Fresh Look at Continuous Wave (CW) Nuclear Magnetic Resonance (NMR)

Wide‐line NMR for product and process control in fat industries1

Pulsed NMR Method for Solid Fat Content Determination in Tempering Fats Part II: Cocoa Butters and Equivalents in Blends with Milk Fat

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