naa a22 4500 510724450 CHVBK 20180411082930.0 cr unu---uuuuu 180411e20130601xx s 000 0 eng 10.1007/s11947-011-0727-z doi (NATIONALLICENCE)springer-10.1007/s11947-011-0727-z Application of Low-Field NMR to Analyze Water Characteristics and Predict Unfrozen Water in Blanched Sweet Corn [Elektronische Daten] [Xiaolong Shao, Yunfei Li] Water characteristics and prediction of unfrozen water in sweet corn treated with different blanching temperatures (20, 40, 50, 60, 70, 80, 90, and 100°C/10min) were investigated by low-field nuclear magnetic resonance (LF-NMR). Transverse relaxation analysis was firstly used to study the changes of water characteristics and distribution. Then, a chemometric method using partial least squares (PLS) method was employed to predict unfrozen water. Four relaxation components were discerned and pertained to vacuolar, cytoplasmic, and extracellular water, and cell wall protons, respectively. The intracellular water in sweet corn was transported to extracellular space after treatment and the loss of intracellular water increased with blanching temperature. Three groups of blanching temperatures were discriminated by principal component analysis. The PLS regression model based on LF-NMR data accurately predicted unfrozen water in blanched sweet corn with an adjusted determination coefficient of 0.97. Springer Science+Business Media, LLC, 2011 Sweet corn nationallicence Blanching nationallicence Transverse relaxation nationallicence PLS nationallicence Unfrozen water nationallicence Low-field NMR nationallicence Shao Xiaolong Department of Food Science and Technology, School of Agriculture and Biology, Institute of Refrigeration and Cryogenic Engineering, School of Power and Energy Engineering, Shanghai Jiao Tong University, 200240, Shanghai, China aut Li Yunfei Bor.S.Luh Food Safety Research Center, Shanghai Jiao Tong University, 200240, Shanghai, China aut Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1593-1599 1935-5130 6:6<1593 2013 6 11947 https://doi.org/10.1007/s11947-011-0727-z text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0727-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Shao Xiaolong Department of Food Science and Technology, School of Agriculture and Biology, Institute of Refrigeration and Cryogenic Engineering, School of Power and Energy Engineering, Shanghai Jiao Tong University, 200240, Shanghai, China aut NATIONALLICENCE 700 1- Li Yunfei Bor.S.Luh Food Safety Research Center, Shanghai Jiao Tong University, 200240, Shanghai, China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1593-1599 1935-5130 6:6<1593 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer