A preliminary study of milk powder hydration using TEDSpiL continuous wave NMR

Abstract

Moisture content of foodstuffs are typically assessed by Titration or Near Infrared Spectroscopy, which are labour‐intensive as a manual measurement or costly when automated. Magnetic resonance offers a method for moisture evaluation but is also normally costly. In this work, we revisit Look and Locker's “Tone Burst” experiment with a marginal oscillator to evaluate moisture content of powdered–skimmed milk subjected to increased humidity. We refer to this technique as the Transient Effect Determination of Spin–Lattice (TEDSpiL) relaxation times. Moisture content in the samples ranged from 0–12% as determined from the weight gained by the dry powder when re‐suspended in water to reach a concentration of 40% w/v. The relaxation properties of re‐hydrated samples were measured with a CW NMR sensor. Solutions made up from powders with a higher retained moisture content provided lower measured relaxation values providing a method of measuring the moisture content of the powder. This technique provides a moisture measurement in under 5∼s compared with several minutes for the equivalent pulsed method using low‐field hardware.