VTMR20-010V-T((Fermentation dough moisture research) Nuclear Magnetic Resonance Thermal Change Analysis System ((Fermentation dough moisture research)) Nuclear Magnetic Resonance Thermal Change Analysis System ((Fermentation dough moisture research))A lëu bï ya tɔ̈u ka tɛmɛ kɔnɔ ka tɛmɛ kɔnɔ ka tɛmɛ kɔnɔ ka tɛmɛ kɔnɔ ka tɛmɛ kɔnɔ ka tɛmɛ kɔnɔ ka tɛmɛ kɔnɔ ka tɛmɛ kɔnɔ ka tɛmɛ kɔnɔ ka

(Kɔn cɔl fermentation dough moisture research) Nuclear magnetic resonance temperature analysis system parameters:

1, magnet type: magnet ye kɔnɔ; Magnetic field strength: 0.5 ± 0.05T
2、Sample tɛ̈n yenë yen yök: Ø8.5mm × H20mm;
3, Sample temperature control range: room temperature to 130°C (standard)
4, High temperature switching module: room temperature to 200°C (optional)
5, imaging function (ye raan ye gam);

(Kɔn cɔl fermentation dough moisture research) Nuclear magnetic resonance temperature analysis system performance characteristics:
1, 2min tɛmɛ test, high sensitivity;
2, online, no-loss, teknoloji telim;
3, ka wïc reagent, a lëu bï ya looi;
4, a tɛmɛ kɔnɔ, kɔnɔ, rubber, elastomer, inorganic material analysis;

(Fermentation dough moisture research) Nuclear magnetic resonance thermodynamic analysis system application cases:

Glutenol-based Wood Polysugar PairProperties of fermented doughA ye kɛ̈n ye kɛ̈n ye kɛ̈n ye kɛ̈n ye kɛ̈n ye kɛ̈n ye kɛ̈n ye kɛ̈n ye kɛ̈n ye kɛ̈n ye kɛ̈n ye.

LuɔiNuclear Magnetic Resonance Thermal Analysis SystemA cɔl CPMG pulse sequence, a cɔl fermentation dough sampling, a cɔl spin-spin relaxation times T21, T22 and T23 (T21 <T22 <T23), a cɔl proton density A21, A22 and A23.

T21 ye tɛ̈n ye tɛ̈n ye tɛ̈n ye tɛ̈n ye tɛ̈n ye tɛ̈n ye tɛ̈n ye tɛ̈n ye tɛ̈n ye tɛ̈n ye tɛ
T22 ye kɔc ye kɔc ye kɔc ye kɔc ye kɔc ye kɔc ye kɔc ye kɔc ye kɔc ye kɔc ye kɔc ye kɔc ye kɔc ye kɔc ye kɔc ye kɔc ye kɔc ye kɔc ye kɔc
T23 ye kɔc cɔl free water, ye kɔc cɔl relaxation time ye kɔc cɔl free water, ye kɔc cɔl free water, ye kɔc cɔl free water, ye kɔc cɔl free water, ye kɔc cɔl free water.
T2 dɔ̈ɔ̈r dɔ̈ɔ̈r dɔ̈ɔ̈r dɔ̈ɔ̈r dɔ̈ɔ̈r dɔ̈ɔ̈r dɔ̈ɔ̈r dɔ̈ɔ̈r dɔ̈ɔ̈ Proton density ee tɛ̈n yenë kɛ̈ɛ̈r ye kɛ̈ɛ̈r ye kɛ̈ɛ̈r ye kɛ̈ɛ̈r ye kɛ̈ɛ̈r ye kɛ̈ɛ̈r ye kɛ̈

Glutenol-based wood polysugar addition reduces the fermented dough's relaxation time T22, promoting the dough's network structure formation, half-bound water and free water content increases, when the amount is added at 0.5%, the fermented dough's half-bound water content is high. T22 ku T23 ye tɛ̈n tɛ̈n tɛ̈n tɛ̈n tɛ̈n tɛ̈n tɛ̈n tɛ̈n tɛ̈n tɛ̈n tɛ̈n tɛ̈n

<unk>Reference: Wang Xiaoxi, Fan Ling... The effect of wheat glutenol-based wood polysugar on fermented dough characteristics and bread quality, 2015<unk>