Water Mobility in Foods

Research output: Chapter in Book/Report/Conference proceedingChapter


This chapter focuses on the measurement and usefulness of the molecular mobility of water in food materials as probed by nuclear magnetic resonance (NMR) techniques. Measurements obtained using NMR techniques can be made for virtually any food or ingredient. However, depending on the nature of these measurements, the training needed by a person obtaining such measurements varies widely. Both NMR and water activity are used to measure the mobility of water in food systems, although NMR reflects molecular-level rotational and translational mobility and aw reflects macroscopic-level translational mobility. The pulsed-field gradient stimulated echo (PGSTE) pulse sequence is attenuated mainly by longitudinal relaxation, which is usually much slower than the transverse relaxation for systems containing water plus solute(s), such as foods. Thus, the PGSTE pulse sequence is useful for measuring diffusion in viscous phases and for determination of droplet size distribution and pore size distribution.

Original languageEnglish (US)
Title of host publicationWater Activity in Foods
Subtitle of host publicationFundamentals and Applications
Number of pages62
ISBN (Electronic)9781118765982
ISBN (Print)9781118768310
StatePublished - Jan 1 2020


  • Food materials
  • Longitudinal relaxation
  • Molecular mobility
  • Nuclear magnetic resonance techniques
  • Pulsed-field gradient stimulated echo
  • Water activity

ASJC Scopus subject areas

  • General Engineering
  • General Agricultural and Biological Sciences


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