Low field nuclear magnetic resonance imaging analyzer for food and agricultureDue to its advantages of speed, environmental friendliness, accuracy, and large information content, it has been widely used in the field of food and agriculture, such as oil and moisture content testing, solid fat content testing, determination of different phase distributions, water migration, water activity (qualitative), spatial water distribution, etc. The test objects include crops, dairy products, snack foods, meat products, seafood, etc.

NMI20Magnetic Resonance Imaging Analyzer for Food and AgricultureThe standard configuration includes a 15mm diameter probe coil to meet the nuclear magnetic resonance testing requirements for small-sized samples.

NMI20 combines nuclear magnetic resonance spectroscopy and imaging technology, and is equipped with independently developed

1) The nuclear magnetic resonance analysis application software has a comprehensive pulse sequence library, including FID、CPMG、SEG-CPMG、SES、IR、IR-SE、IR-CPMG Waiting for hard pulse sequences and advanced inversion functions to achieve accurate sampling and data processing;

2) Magnetic resonance imaging application software I has a comprehensive pulse sequence library, including MSE, MGRE, GRE3D and other soft pulse sequences, to achieve spatial water and oil distribution detection.

Alternatively, nuclear magnetic resonance oil and moisture content measurement software and nuclear magnetic resonance solid fat content measurement software can be selected to quickly detect the oil and moisture content of seeds and the solid fat content of fat samples.

Basic parameters:

1. Type of magnet: permanent magnet;

2. Magnetic field strength: 0.5 ± 0.08T;

2. Probe coil diameter: 15mm;

Application direction:

1. Oil and water content detection;

2. Analysis of water binding state;

3. Distribution of moisture/oil in the water oil system;

4. Quality evaluation, process monitoring, process optimization, etc. of food;

-Research on the preservation, storage, quality, and shelf life of food;

-Evaluation and determination of food processing techniques and formulas;

-Research on moisture migration during food drying and rehydration processes;

-Non destructive testing inside food (maturity and degree of damage of fruits and vegetables);

-Characterization of the microstructure of myofibrillar proteins;

5. Proton density, T2 weighted, T1 weighted imaging;

6. Analysis of spatial distribution of water/oil;

Software Introduction:

Imaging analysis methods for food quality testing