Food Science Applications
Fast, Non Destructive Fat and Water Content Determinations in Wide Range of Different Systems.No Sample Drying Required Due to Advanced Analysis Methods
% Oil Content Determination for Oil in Seeds
SFC (Solid Fat Content) Measurement
Sodium and Phosphorous Content Measurement
Measurement of the diffusion coefficent of sodium reflecting sodium ion mobility in a food product using the R2 Analyzer
About Magnetic Resonance in Food Analysis
Magnetic
Resonance provides a rapid, non destructive method for food
characterisation. Water and oil content can be measured by using
the MR signal from different timescales.
Typically a reference sample set is provided which is used to produce a calibration. Unknown samples can then be measured against this calibration. Analysis times vary depending on sample type, but are typically of the order of a few minutes or seconds. MR is a volume technique, and is surface independent, unlike NIR.
The AMR R2 MR Benchtop Analyzer and R4 MR Benchtop Analyzer contain all the features necessary for both quality control measurements and product characterisation applications.
Systems are supplied with a full range of calibration/check standards and all the necessary software.
Typically a reference sample set is provided which is used to produce a calibration. Unknown samples can then be measured against this calibration. Analysis times vary depending on sample type, but are typically of the order of a few minutes or seconds. MR is a volume technique, and is surface independent, unlike NIR.
The AMR R2 MR Benchtop Analyzer and R4 MR Benchtop Analyzer contain all the features necessary for both quality control measurements and product characterisation applications.
Systems are supplied with a full range of calibration/check standards and all the necessary software.
Please
Contact Us to discuss your
requirements.
© Advanced Magnetic
Resonance Limited 2012.