Mobility and stability characterization of model food systems using NMR, DSC, and conidia germination techniques

Y. Kou, P. F. Molitor, S. J. Schmidt

Research output: Contribution to journalArticlepeer-review

Abstract

Mold conidia germination was used as a microbial probe of food stability in sucrose, starch, and sucrose/starch systems. A group of nuclear magnetic resonance (NMR) and differential scanning calorimeter (DSC) techniques were used to fully characterize the water and solid mobility and glass transition temperature (Tg) of the systems, respectively. Water content, a(w), and 2H NMR R1 and R2 relaxation rates did not predict mold germination time. We concluded that the self-diffusion coefficient, (translational mobility of water), the DSC Tg (overall system mobility), and to a more limited extent, the 2H NMR R2* relaxation rate and the 13C T(1ρ) (solids mobility), could provide alternative measures to supplement a(w) for predicting food stability and safety.

Original languageEnglish (US)
Pages (from-to)950-959
Number of pages10
JournalJournal of food science
Volume64
Issue number6
DOIs
StatePublished - Jan 1 1999

Keywords

  • Conidia germination
  • DSC
  • Mobility
  • NMR
  • Stability

ASJC Scopus subject areas

  • Food Science

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