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An oven dedicated to a magnetic resonance imager (MRI) was designed and constructed for continuous monitoring of the entire baking process. The general aim was to test whether response variables conventionally measured on bread loaves, such as temperature, density, and water loss, were consistent with those reported for similar products baked in classical convection ovens. MRI images acquired during baking are presented and discussed, emphasising the need to develop quantitative MRI methods allowing conversion of the MRI signal into one variable of interest, such as local density or local water content.

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Microcellular injection molding was used as processing method to generate porous samples made of polystyrene material. A promising application for this kind of structures is the use as three dimensional cell culture substrate. The influence of key processing parameters on the morphology of the porous structures was examined. An increase in injection speed and a temperature decrease of the polymer melt decreased pore sizes whereas an increase in the degree of weight reduction increased pore sizes. Polystyrene samples with average pore sizes from 23 to 92 μm were produced.

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