Online ISSN: 2521-0246 | Print ISSN: 2523-0573
Volume 4 Number 6 June 2020
DESIGN STRATEGY OF THE MULTIFUNCTIONAL WATER SPECIES RETAINED IN VARIOUS FOODSPages: 51-65
Authors: Yasuyuki Konishi*, Masayoshi Kobayashi
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).