Monte Carlo simulation provides an alternate way to quantify the effects of inhomogeneous field gradients used in MRI and NMR.
蒙特卡罗模拟提供了一种定性研究MRI和NMR中非均匀场梯度扩散衰减的方法。
The relationship between gluten contents, stiring, hydration, and the state of water in flour dough were studied with NMR and MRI techniques.
利用核磁共振及其成像技术研究了面筋含量、含水量、添加物、搅拌与面团中水的状态之间的关系。
It is found that the change rule of NMR relaxation parameters and the MRI images are of great significance to evaluate the optimal stir time of industrial dough.
研究结果发现，面团的NMR弛豫参数的变化规律，以及面团形成过程的所体现的MR图像对指导和评价工业化面团形成所需要的最佳搅拌时间具有重要意义。
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