Y9008-A: DEVELOPMENT AND CHARACTERIZATION OF OKRA (Abelmoschus esculentus) MUCILAGE EDIBLE COATING AGAINST OXIDATIVE RANCIDITY OF ROASTED PEANUTS

Nuclear Magnetic Resonance (NMR) relaxometry is used as a non-destructive method to analyze the interior composition of complex food systems. It may provide characterization of such systems via proton relaxation experiments by measuring transverse relaxation time (T2) (also known as spin-spin relaxation time). T2 measurement is a good tool not only to reveal the internal compositions of foods, but also to characterize the degree of water-surrounding network interactions within a system. High hydrostatic pressure (HHP) is a non-thermal process which is used in food industry as an alternative method to heat pasteurization, or blanching. In this respect High Hydrostatic Pressure (HHP) engaged with Time Domain Nuclear Magnetic Resonance (NMR) will be summarized by discussing recent scientific results of our research group in METU-Food Engineering Department.