Visualized Characterization of Molecular Mobility for Water Species in Foods
Six parameters, the effective diffusivity (De),
activation energy of De, pre-exponential factor of De, amount
(ASOW) of self-organized water species, and amplitude (α) of the
forced oscillation of the molecular mobility (1/tC) derived from the
forced cyclic temperature change operation, were characterized by
using six typical foods, squid, sardines, scallops, salmon, beef, and
pork, as a function of the correlation time (tC) of the water molecule-s
proton retained in the foods. Each of the six parameters was clearly
divided into the water species A1 and A2 at a specified value of tC
=10-8s (=CtC), indicating an anomalous change in the physicochemical
nature of the water species at the CtC. The forced oscillation of 1/tC
clearly demonstrated a characteristic mode depending on the food
shown as a three dimensional map associated with 1/tC, the amount of
self-organized water, and tC.
[1] S. J. Schmidt, Water and Solids Mobility in Foods, Advances in food and
nutrition research, volume 48, Edited by S.L. Taylor, Elsevier, 2004.
[2] O. Fennema, In principles of food science, Part 1, Marcel Dekker, New
York, 1976.
[3] A. C. Jason, A Study of evaporation and diffusion processes in the drying
of fish muscle in fundamental aspects of dehydration of food stuffs, ed.
Society of Chemical Industry. McMillan, London, pp.103-134, 1958.
[4] Y. Konishi, J. Horiuchi, and M. Kobayashi, Dynamic evaluation of the
dehydration response curves of foods characterized by a poultice-up
process using a fish-paste sausage-I. Determination of the mechanisms
for moisture transfer, Drying Technology, 19(7), pp1253-1269, 2001.
[5] Y. Konishi, J. Horiuchi, and M. Kobayashi, Dynamic evaluation of the
dehydration response curves of foods characterized by a poultice-up
process using a fish-paste sausage-II, A new tank model for a computer
simulation, Drying Technology, 19(7), pp1271-1285, 2001.
[6] Y. Konishi, K. Miura, and M. Kobayashi, Drying efficiency design using
multifunctional dynamics of water molecules in foods-H-NMR analysis
of a fish paste sausage and squid, AIDIC Conference series, vol.6,
pp183-190, 2003.
[7] L. B. Rockland, and G. F. Stewart, Eds., International symposium on
properties of water, water activity: Influences on food quality, Academic
Press Inc., London, 1981.
[8] P. S. Belton, A. M. Gil, G. A. Webb, and D. Rutledge, Eds., Magnetic
resonance in food science-latest developments, The Royal Society of
Chemistry, Cambridge., 2003.
[9] B. P. Hills, NMR studies of water mobility in foods. In"Water
Management in the Design and Distribution of Quality Foods" ISOPOW
7(Y.H. Roos, R.B. Leslie, and P.J.Lillford, eds) Technomic Publishing,
Lancaster, PA., 1999.
[10] B. P. Hills, C. E. Manning, and J. A. Godward, A multistate theory of
water relations in biopolymer systems. In: Advances in Magnetic
Resonance in Food Science (edited by P. S. Belton, B. P. Hill and G. A.
Webb). pp.45-62. Cambridge, UK: Royal Society of Chemistry, 1999.
[11] E. Vittadini, and P. Chinachoti, Effect of physico-chemical and
molecular mobility parameters on Staphylococcus aureus growth.
International Journal of Food Science and Technology, 38, pp841-847,
2003.
[12] Y. Konishi, and M. Kobayashi, Quantitative evaluation of the design
parameters requested in beef and pork drying operation, AIDIC
Conference Series, 9, pp 177-186, 2009.
[13] Y. Konishi, M. Kobayashi, and K. Miura, Characeterization of water
species revealed in the drying operation of Todarodes pacificus
Steenstrup using water proton NMR analysis, International Journal of
Food Science and Technology., 45. pp1889-1894, 2010.
[14] Y. Konishi, M. Kobayashi, and Y. Kawai, Bacterial growth trend of a
dried Japanese common squid (Todarodes pacificus Steenstrup)
characterised by dehydration, International J.Food Science and
Technology, 46, pp 2035-2041, 2011.
[15] A. Abragam, The Principles of Nuclear Magnetism. Oxford at the
Clarend Press, p347-349, 1963.
[16] Y. Konishi, and M. Kobayashi, Dynamism of the water species as a probe
molecule in food, Chemical Engineering Transactions, Ed. Sauro
Pierucci, 24, pp 475-480, 2011.
[17] H. M. C. Sosnovsky, The catalytic activity of silver crystals of various
orientations after bombardment with positive ions,. J.Phys.Chem. Solids,
Pergan press, 10, pp 304-310, 1959.
[1] S. J. Schmidt, Water and Solids Mobility in Foods, Advances in food and
nutrition research, volume 48, Edited by S.L. Taylor, Elsevier, 2004.
[2] O. Fennema, In principles of food science, Part 1, Marcel Dekker, New
York, 1976.
[3] A. C. Jason, A Study of evaporation and diffusion processes in the drying
of fish muscle in fundamental aspects of dehydration of food stuffs, ed.
Society of Chemical Industry. McMillan, London, pp.103-134, 1958.
[4] Y. Konishi, J. Horiuchi, and M. Kobayashi, Dynamic evaluation of the
dehydration response curves of foods characterized by a poultice-up
process using a fish-paste sausage-I. Determination of the mechanisms
for moisture transfer, Drying Technology, 19(7), pp1253-1269, 2001.
[5] Y. Konishi, J. Horiuchi, and M. Kobayashi, Dynamic evaluation of the
dehydration response curves of foods characterized by a poultice-up
process using a fish-paste sausage-II, A new tank model for a computer
simulation, Drying Technology, 19(7), pp1271-1285, 2001.
[6] Y. Konishi, K. Miura, and M. Kobayashi, Drying efficiency design using
multifunctional dynamics of water molecules in foods-H-NMR analysis
of a fish paste sausage and squid, AIDIC Conference series, vol.6,
pp183-190, 2003.
[7] L. B. Rockland, and G. F. Stewart, Eds., International symposium on
properties of water, water activity: Influences on food quality, Academic
Press Inc., London, 1981.
[8] P. S. Belton, A. M. Gil, G. A. Webb, and D. Rutledge, Eds., Magnetic
resonance in food science-latest developments, The Royal Society of
Chemistry, Cambridge., 2003.
[9] B. P. Hills, NMR studies of water mobility in foods. In"Water
Management in the Design and Distribution of Quality Foods" ISOPOW
7(Y.H. Roos, R.B. Leslie, and P.J.Lillford, eds) Technomic Publishing,
Lancaster, PA., 1999.
[10] B. P. Hills, C. E. Manning, and J. A. Godward, A multistate theory of
water relations in biopolymer systems. In: Advances in Magnetic
Resonance in Food Science (edited by P. S. Belton, B. P. Hill and G. A.
Webb). pp.45-62. Cambridge, UK: Royal Society of Chemistry, 1999.
[11] E. Vittadini, and P. Chinachoti, Effect of physico-chemical and
molecular mobility parameters on Staphylococcus aureus growth.
International Journal of Food Science and Technology, 38, pp841-847,
2003.
[12] Y. Konishi, and M. Kobayashi, Quantitative evaluation of the design
parameters requested in beef and pork drying operation, AIDIC
Conference Series, 9, pp 177-186, 2009.
[13] Y. Konishi, M. Kobayashi, and K. Miura, Characeterization of water
species revealed in the drying operation of Todarodes pacificus
Steenstrup using water proton NMR analysis, International Journal of
Food Science and Technology., 45. pp1889-1894, 2010.
[14] Y. Konishi, M. Kobayashi, and Y. Kawai, Bacterial growth trend of a
dried Japanese common squid (Todarodes pacificus Steenstrup)
characterised by dehydration, International J.Food Science and
Technology, 46, pp 2035-2041, 2011.
[15] A. Abragam, The Principles of Nuclear Magnetism. Oxford at the
Clarend Press, p347-349, 1963.
[16] Y. Konishi, and M. Kobayashi, Dynamism of the water species as a probe
molecule in food, Chemical Engineering Transactions, Ed. Sauro
Pierucci, 24, pp 475-480, 2011.
[17] H. M. C. Sosnovsky, The catalytic activity of silver crystals of various
orientations after bombardment with positive ions,. J.Phys.Chem. Solids,
Pergan press, 10, pp 304-310, 1959.
@article{"International Journal of Biological, Life and Agricultural Sciences:58908", author = "Yasuyuki Konishi and Masayoshi Kobayashi", title = "Visualized Characterization of Molecular Mobility for Water Species in Foods", abstract = "Six parameters, the effective diffusivity (De),
activation energy of De, pre-exponential factor of De, amount
(ASOW) of self-organized water species, and amplitude (α) of the
forced oscillation of the molecular mobility (1/tC) derived from the
forced cyclic temperature change operation, were characterized by
using six typical foods, squid, sardines, scallops, salmon, beef, and
pork, as a function of the correlation time (tC) of the water molecule-s
proton retained in the foods. Each of the six parameters was clearly
divided into the water species A1 and A2 at a specified value of tC
=10-8s (=CtC), indicating an anomalous change in the physicochemical
nature of the water species at the CtC. The forced oscillation of 1/tC
clearly demonstrated a characteristic mode depending on the food
shown as a three dimensional map associated with 1/tC, the amount of
self-organized water, and tC.", keywords = "molecular mobility, self-organization, hysteresis,
water species A1 and A2, forced cyclic temperature change operation
(FCTCO)", volume = "6", number = "4", pages = "181-7", }
