A pulsed low resolution NMR study on crystallization and melting processes of cocoa butter
Pulsed low resolution nuclear magnetic resonance (NMR) was employed to measure the «melting» curves of different series of cocoa butter samples. The samples were prepared from completely liquid phase by cooling and tempering them at different temperatures Tc for varying time Δt. The «melting» curves were measured while keeping the sample at a fixed temperature Tm. The complex shape of each curve was interpreted in terms of cocoa butter polymorphism, and the results were compared with data obtained by other techniques available in the literature. Using just two tempering temperatures (+7 C and −18C), we were able to distinguish four solid phases and identify them with the phases II, III, IV, and V described in literature. Our data are in full agreement with literature. Several novel results have been also found. These include the kinetic constants of the melting processes of phases II and III, the rate constants of solidification of phase V, the conversion of phase III into phase IV before melting at temperatures ≥30 C, and the growth of phase V out of phase II at −18 C (including the rate constant of this process). We are convinced that NMR may serve as a principal tool in fat polymorphism investigations, especially if it is combined with other techniques such as differential scanning calorimetry. Its advantage, apart from rapidity of measurement, is the fact that the measurement itself does not interfere with the melting or solidification process studied. On the other hand, it does not distinguish in a direct way between different solid phases present in the sample; this can be done only in inference from the behavior upon melting.
Quantitative analysis of food products by pulsed NMR
Summary 
 
Water contents in the range 1–5% for skim milk powder and 77–81% for cottage cheese curds have been determined quantitatively by pulsed nuclear magnetic resonance methods. The procedures fro establishing optimum operating conditions for a commercial pulsed NMR process analyser are described, and temperature-dependences of the analytical results are given. For skim milk powders, inegrated measurement times of 72 sec per sample gave a standard deviation of 0.2% water, while at the other end of the range the cottage cheese samples yielded 0.3% standard deviastion in the water content with measurement times of 10 sec per sample. The results demonstrate the versatility of the pulsed NMR technique for analysis of food products over a very wide range of water contents.
Recalculation of Mass Defects
THE well-known mass defect curve of the old nuclear scheme calculated with regard to α-particles and protons presented a difficulty with its minimum of binding energy for tin and an increasing portion between tin and lead. On the other hand, the mass defect values against protons give a rather smoothly decreasing curve.1 As has already been pointed out,2 the number of α-particles must be considerably reduced from the point of view of the new scheme, which does not admit any electrons in nuclei, but only neutrons and protons (presumably joined as α-particles). The curve of mass defect against protons and neutrons (perhaps with a single ‘central’ α-particle) is very similar to the old curve against protons, but decreases less rapidly. Clearly the new mass defect values relatively to α-particles, neutrons and protons must lie somewhere between the old values computed relative to protons and α-particles respectively (because the number of α-particles is decreased). We may emphasise that this new mass defect curve shows no increasing portion between tin and lead. For illustration we give two typical values: Old: 50Sn124 = 31α + 12&#38;epsiv;; mass defect = 0.158 (in mass units); 82Pb208 = 52α + 22&#38;epsiv;; mass defect = 0.035. New: 50Sn124= 25α + 24ω (ω = neutron); mass defect = 0.304; 82Pb208 = 41α + 44ω; mass defect = 0.366.