The partitioning of water sorption isotherms into different zones, according to the strength of water
interactions with solids has very important practical applications. However, the dynamic properties of
water play an important role in complementing the information provided by water sorption isotherms.
One of the most successful techniques used to prove the dynamic behavior of water in foods systems
is pulsed NMR. The aim of this study was to apply the concept of proton mobility in order to better define
the water-related dynamic aspects of freeze-dried fruits. Different water mobility populations were
defined through 1
H NMR transversal relaxation times, obtained after the application of several pulses
sequences. The water content limits at which proton populations with different mobility appeared,
allowed a more complete and precise description of water behavior at the different sorption stages than
the parameters obtained by the application of sorption mathematical models