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Design Strategy Of The Multifunctional Water Species Retained In Various Foods

Author

Listed:
  • Yasuyuki Konishi

    (Hokkaido Industrial Technology Center 379 Kikyo-cho, Hakodate, Hokkaido 041-0801, Japan)

  • Masayoshi Kobayashi

    (Advanced Technology Institute of Northern Resources 8-6, Tonden 2Jo 2Chome, Sapporo, Hokkaido 002-0852, Japan)

Abstract

Multifunctional water species retained in seven foods (squid, sardines, scallops, salmon, beef (produced in Australia and Hokkaido), and pork) were clearly distinguished by using a newly chosen parameter of proton NMR correlation time, ?C (s), as water species-A1, water species-A2, self-organized water species (SOWS), and non-self-organized water species (NSOWS). A forced cyclic temperature change operation (FCTCO) between 30 and -30?C clearly demonstrated a forced oscillation of the self-organized water species (FOSOW) retained in the seven foods using the ?C. The activation energies for the FOSOW, described as a function of 1/?C (molecular mobility, s-1), were quantitatively distinguished based on the variety of water species and the kinds of food. The oscillating modes obtained demonstrated the existence of two different water species regions, -A1 and -A2, which were divided at ?C = 10-8 s (= C?C). The amplitude (?) of the FOSOW for water species-A1 was larger than that for water species-A2. Water species-A1 was characterized as a weakly restricted species with a higher 1/?C and larger ?, whereas water species-A2 was recognized as a strongly restricted species with a larger ?C and smaller ?. The probability of self-organization was described by a linear dependency as a function of the amount of self-organized water (ASOW).

Suggested Citation

  • Yasuyuki Konishi & Masayoshi Kobayashi, 2020. "Design Strategy Of The Multifunctional Water Species Retained In Various Foods," Noble International Journal of Scientific Research, Noble Academic Publsiher, vol. 4(6), pages 51-65, June.
    • Handle: RePEc:nap:nijsrr:2020:p:51-65
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