Water Dynamics and Physicochemical Analysis of Two Different Varieties of Apple Jam (Fuji) and (Yinduqing) by LF- NMR and MRI

• DOI: 10.1515/ijfe-2017-0225
• Publication Date: 2018-01-11T22:15:55Z
• Authors: Tariq Kamal; Tan Zhang; Yukun Song; Bei-Wei Zhu; Mingqian Tan
• Keywords: Brix; Proton NMR; Bound water

Abstract Apple jam is one of the favorite foods consumed worldwide. This study investigated effect storage time and sugar concentration on water dynamics in Fuji Yinduqing , using low-field nuclear magnetic resonance (LF-NMR) imaging (MRI) techniques. The samples were taken for preparation with various concentrations solution (0, 25, 50 75- o Brix) stored at a room temperature 20 °C 16 days. LF-NMR relaxation T 2 distribution displayed bound, intermediate free water, respectively. lowest range reflected hydrogen mobility depending total soluble solids (TSS) content. A significant correlation ( r > 0.9) existed between analysis physicochemical parameters (water content, color, pH TSS). MRI uniform distributions low concentration. Fluorescence microscopy was used to evaluate crystals microstructural changes during processing. demonstrated viability method determining apple jams upon processing that may be implemented quality other products.