%0 Journal Article
	%A Yasuyuki Konishi and  Masayoshi Kobayashi
	%D 2012
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 64, 2012
	%T Visualized Characterization of Molecular Mobility for Water Species in Foods
	%U https://publications.waset.org/pdf/9842
	%V 64
	%X Six parameters, the effective diffusivity (De),
activation energy of De, pre-exponential factor of De, amount
(ASOW) of self-organized water species, and amplitude (α) of the
forced oscillation of the molecular mobility (1/tC) derived from the
forced cyclic temperature change operation, were characterized by
using six typical foods, squid, sardines, scallops, salmon, beef, and
pork, as a function of the correlation time (tC) of the water molecule-s
proton retained in the foods. Each of the six parameters was clearly
divided into the water species A1 and A2 at a specified value of tC
=10-8s (=CtC), indicating an anomalous change in the physicochemical
nature of the water species at the CtC. The forced oscillation of 1/tC
clearly demonstrated a characteristic mode depending on the food
shown as a three dimensional map associated with 1/tC, the amount of
self-organized water, and tC.
	%P 205 - 211