Work

Magnetic Levitation in the Analysis of Foods and Water

Year: 2010

Type: article

Abstract: This paper describes a method and a sensor that use magnetic levitation (MagLev) to characterize samples of food and water on the basis of measurements of density. The sensor comprises two permanent NdFeB magnets positioned on top of each other in a configuration with like poles facing and a container filled with a solution of paramagnetic ions. Measurements of density are obtained by suspending a diamagnetic object in the container filled with the paramagnetic fluid, placing the container between the magnets, and measuring the vertical position of the suspended object. MagLev was used to estimate the salinity of water, to compare a variety of vegetable oils on the basis of the ratio of polyunsaturated fat to monounsaturated fat, to compare the contents of fat in milk, cheese, and peanut butter, and to determine the density of grains.

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf100377n

Authors: Katherine A. Mirica, Scott T. Phillips, Charles R. Mace, George M. Whitesides

Institution: Harvard University

Language: English

Topic: Characterization and Applications of Magnetic Nanoparticles

Subfield: Biomedical Engineering

Field: Engineering

Domain: Physical Sciences

Open Access status: green

OpenAlex ID: W2089503147

FWCI: 3.279

Cites: 29

Cited by: 137

Related to: 10