Nuclear Magnetic Resonance (NMR) is a renowned technique commonly used to measure moisture content in food products accurately.
NMR relies on the principle of nuclear magnetic resonance, where molecules are placed in a magnetic field and subjected to radiofrequency pulses. The water molecules present in the food sample align themselves with the magnetic field and absorb energy from the radiofrequency pulses.
A representative sample of the food product is placed in an NMR tube and inserted into the spectrometer. The spectrometer generates a magnetic field, and the sample is exposed to radiofrequency pulses. The signal emitted by the hydrogen atoms in the water molecules is then detected and analyzed, providing information about the moisture content.
NMR is an advanced and reliable technique for measuring moisture content in food products. Its accuracy, non-destructive nature, and rapid analysis time make it an indispensable tool for food manufacturers and researchers.