VTMR20-010V-T(Binciken ruwa na fermentation flour) Tsarin nazarin zafin jiki na magnetic resonanceAna iya amfani da shi don nazarin yanayin ruwa da kuma motsi na ruwa na fermented dough, yana nuna yanayin motsi na ruwa a cikin tsarin fermented dough ta hanyar spin-spin shakatawa lokaci T2 darajar.

(Binciken ruwa na fermentation dough) Nuclear magnetic resonance thermodynamic analysis tsarin mahimmanci sigogi:

1, Magnet Type: madaidaiciyar maganukasa; Magnetic filin ƙarfi: 0.5 ± 0.05T;
2, Samfurin ingantaccen ganowa kewayon: Ø8.5mm × H20mm;
3, Samfurin zafin jiki sarrafawa kewayon: dakin zafin jiki zuwa 130 ℃ (misali)
4, High daidaitaccen zafin jiki module: dakin zafin jiki zuwa 200 ℃ (zaɓi);
5. Imaging aiki (zaɓi);

(Binciken ruwa na fermentation flour) Nuclear magnetic resonance thermodynamic analysis tsarin aikin halaye:
1, 2min kammala gwajin, high hankali;
2, online, babu hasara, da sauri fasaha;
3. Babu reagents da ake buƙata, za a iya maimaita gwaji;
4, dace da abinci, aikin gona kayayyakin, roba, elastomer, inorganic kayan bincike;

(Binciken ruwa na fermentation flour) Aikace-aikacen tsarin nazarin zafin jiki na magnetic resonance:

Glutenol-based itace polysaccharide nau'iRuwa halaye na fermentation flourTasirin tsarin samar da aladi shine hydration na ƙwayoyin aladi don samar da tsarin kwanciyar hankali mai ƙarfi.

AmfaniTsarin nazarin zafin jiki na magnetic resonanceTsarin CPMG na bugun jini ya ɗauki samfurin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin ƙwayoyin

T21 yana wakiltar zurfin haɗin ruwa, lokacin shakatawa wanda ruwa ke haɗuwa da furotin.
T22 yana wakiltar rabin ruwa mai haɗuwa, shi ne lokacin shakatawa wanda ruwa ke haɗuwa da starch da polysaccharide.
T23 yana nufin ruwa mai kyauta, lokacin shakatawa na musayar da aka rarraba tsakanin ruwa da furotin da starch.
Ƙananan T2 yana nuna cewa ƙaramin haɗin ruwa yana da haɗin ruwa, ƙaramin haɗin ruwa yana da haɗin ruwa. Proton yawa shine wani muhimmin alama na auna yanayin ruwa a cikin garni, daidai da yawan proton na ruwa.

Ƙara na wheat glutenol-based itace polysaccharide rage shakatawa lokaci na fermented alot T22, inganta samar da alot cibiyar sadarwa tsari, rabin haɗuwa ruwa da free ruwa abun ciki ya ƙaru, lokacin da aka ƙara adadin a 0.5%, da rabin haɗuwa ruwa abun ciki na fermented alot ne high. Lokacin shakatawa na ƙananan nauyin kwayoyin T22 da T23 ƙananan, haɗuwa da ruwa mai yawa.

【Reference: Wang Xiaoxi, Fan Ling ... Tasirin alfahari glutenol-based itace polysaccharide a kan fermentation aladi halaye da kuma burodies inganci, 2015】