NMR relaxometry and imaging of dairy products

Abstract

This chapter focuses on nuclear magnetic resonance relaxation, pulsed field gradients NMR, and magnetic resonance imaging applied to the characterization of dairy products and dairy processes. This chapter is an updated version of a previously published review (Mariette F. Nuclear magnetic resonance: principles. In: Fuquay JW, Fox PF, Mc Sweeney PLH, editors. Encyclopedia of dairy sciences. 2nd ed. San Diego: Academic Press; 2010). This chapter is organized in several parts. The first part provides an overview on the interpretation of water NMR relaxation and its application in dairy systems. It starts with diluted models where the diffusion exchange is fast and only chemical exchange and molecular mobility are considered. Next, the regime of slow diffusion exchange is considered and applications to concentrated and complex systems are discussed. The second part of this chapter focuses on the special case of fat relaxation in the liquid and solid states. The third part includes all the aspects related to the use of the pulsed field gradient NMR technique for water diffusion and molecular probe diffusion. The fourth part provides some insights into applications of magnetic resonance imaging. This chapter is dedicated to Brian Hills for his impressive contribution to NMR science and its application in food.