Characterization of the Oxygen‐17 Nuclear Magnetic Resonance Water Mobility Response Surface

S. J. RICHARDSON; M. P. STEINBERG; R. E. DE VOR; J. W. SUTHERLAND

doi:10.1111/j.1365-2621.1987.tb14002.x

Characterization of the Oxygen‐17 Nuclear Magnetic Resonance Water Mobility Response Surface

S. J. RICHARDSON, M. P. STEINBERG, R. E. DE VOR, J. W. SUTHERLAND

Research output: Contribution to journal › Article › peer-review

Abstract

This study uses Factorial design techniques to investigate the Oxygen‐17 (¹⁷O) Nuclear Magnetic Resonance (NMR) relaxation rate response surface of a corn starch‐water system as affected by three experimental conditions: concentration, time between sample preparation (hydration) and measurement and storage temperature. It was found that neither time (between 0.1 and 20 hours) nor the storage temperature (room temperature and low temperature) had a significant effect on the ¹⁷O NMR relaxation rate response. The only variable which affected the ¹⁷O NMR relaxation rate was the concentration of corn starch in water (10–70%, w/w). Mathematical modeling of the dependence of the ¹⁷O NMR response on concentration is discussed in detail.

Original language	English (US)
Pages (from-to)	189-193
Number of pages	5
Journal	Journal of food science
Volume	52
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.1987.tb14002.x
State	Published - Jan 1987

ASJC Scopus subject areas

Food Science

Online availability

10.1111/j.1365-2621.1987.tb14002.x

Library availability

Discover UIUC Full Text

Cite this

@article{bcc97213109e43348e21d806f86443fb,

title = "Characterization of the Oxygen‐17 Nuclear Magnetic Resonance Water Mobility Response Surface",

abstract = "This study uses Factorial design techniques to investigate the Oxygen‐17 (17O) Nuclear Magnetic Resonance (NMR) relaxation rate response surface of a corn starch‐water system as affected by three experimental conditions: concentration, time between sample preparation (hydration) and measurement and storage temperature. It was found that neither time (between 0.1 and 20 hours) nor the storage temperature (room temperature and low temperature) had a significant effect on the 17O NMR relaxation rate response. The only variable which affected the 17O NMR relaxation rate was the concentration of corn starch in water (10–70%, w/w). Mathematical modeling of the dependence of the 17O NMR response on concentration is discussed in detail.",

author = "RICHARDSON, {S. J.} and STEINBERG, {M. P.} and {DE VOR}, {R. E.} and SUTHERLAND, {J. W.}",

year = "1987",

month = jan,

doi = "10.1111/j.1365-2621.1987.tb14002.x",

language = "English (US)",

volume = "52",

pages = "189--193",

journal = "Journal of food science",

issn = "0022-1147",

publisher = "Wiley-Blackwell",

number = "1",

}

TY - JOUR

T1 - Characterization of the Oxygen‐17 Nuclear Magnetic Resonance Water Mobility Response Surface

AU - RICHARDSON, S. J.

AU - STEINBERG, M. P.

AU - DE VOR, R. E.

AU - SUTHERLAND, J. W.

PY - 1987/1

Y1 - 1987/1

N2 - This study uses Factorial design techniques to investigate the Oxygen‐17 (17O) Nuclear Magnetic Resonance (NMR) relaxation rate response surface of a corn starch‐water system as affected by three experimental conditions: concentration, time between sample preparation (hydration) and measurement and storage temperature. It was found that neither time (between 0.1 and 20 hours) nor the storage temperature (room temperature and low temperature) had a significant effect on the 17O NMR relaxation rate response. The only variable which affected the 17O NMR relaxation rate was the concentration of corn starch in water (10–70%, w/w). Mathematical modeling of the dependence of the 17O NMR response on concentration is discussed in detail.

AB - This study uses Factorial design techniques to investigate the Oxygen‐17 (17O) Nuclear Magnetic Resonance (NMR) relaxation rate response surface of a corn starch‐water system as affected by three experimental conditions: concentration, time between sample preparation (hydration) and measurement and storage temperature. It was found that neither time (between 0.1 and 20 hours) nor the storage temperature (room temperature and low temperature) had a significant effect on the 17O NMR relaxation rate response. The only variable which affected the 17O NMR relaxation rate was the concentration of corn starch in water (10–70%, w/w). Mathematical modeling of the dependence of the 17O NMR response on concentration is discussed in detail.

UR - http://www.scopus.com/inward/record.url?scp=84985294635&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84985294635&partnerID=8YFLogxK

U2 - 10.1111/j.1365-2621.1987.tb14002.x

DO - 10.1111/j.1365-2621.1987.tb14002.x

M3 - Article

AN - SCOPUS:84985294635

SN - 0022-1147

VL - 52

SP - 189

EP - 193

JO - Journal of food science

JF - Journal of food science

IS - 1

ER -

Characterization of the Oxygen‐17 Nuclear Magnetic Resonance Water Mobility Response Surface

Abstract

ASJC Scopus subject areas

Online availability

Library availability

Related links

Fingerprint

Cite this