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)|
|Number of pages||5|
|Journal||Journal of food science|
|State||Published - Jan 1987|
ASJC Scopus subject areas
- Food Science