Applications of NMR imaging in processing of foods

Type :

Presentation

Pages :

7 pages

Format :

.doc

Published date :

12/04/2008

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Summary :

 
 

Table of Contents Applications of NMR imaging in processing of foods Table of Contents

 
  1. Introduction.
  2. Theory of magnetic resonance imaging.
  3. Gradients.
  4. Crystallization and freezing.
    1. Crystallization.
    2. Freezing.
  5. Diffusion.
  6. Emulsions.
  7. Synersis.
  8. Flow.
    1. Time-of-flight techniques.
    2. Velocity-encoding techniques.
    3. Aseptic processing applications.
    4. Extrusion applications.
  9. Conclusion.

Abstract

Magnetic resonance imaging (MRI), originally developed for medical applications, has recently been exploited for observation and characterization of foodstuffs and their manufacture. MRI and its related techniques have already proven useful in non-invasive observations of fruit and vegetable quality, ripening and fruit defects. The value of MRI has been demonstrated in several processes involved in cheese making: syneresis; formation of eyes during ripening of Swiss cheese; fat droplet size determination in the finished product; and diffusion of salt into cheese (brining). MRI observations of water and oil phase changes include drying, fat crystallization, and freezing.The magnetic resonance (MR) phenomenon, and its utilization in exploring the properties of food materials, depends on the inherent magnetic properties of certain atomic nuclei in a magnetic field. The hydrogen nucleus, a proton, behaves as a spinning charged particle; it possesses angular momentum and generates a polar field.

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About the author :

pencil image Lile D.  
Level :General public Study : Biology School/University : UKIM

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