Applications of magnetic resonance imaging in food science

Schmidt, Shelly J.; Sun, Xiuzhi; Litchfield, J. B.; Eads, Thomas M.

doi:10.1080/10408399609527730

Cited by 45 publications

(27 citation statements)

References 66 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Long T1 or T2 values indicate slow relaxation whereas short T1 or T2 values indicate fast relaxation. The T1 and T2 are equal in the case of water and some dilute solutions [13]. Difference in the relaxation times is exploited to highlight different sections within a particular biological material.…”

Section: Nmr Spectroscopymentioning

confidence: 99%

“…3 Schematic diagram of a mass spectroscopy set up [19] can be at such a fundamental level that researchers can study processes at the molecular level. Specific examples of the use of NMR spectroscopy in foods can be found from several excellent sources [12,13,[23][24][25][26][27][28][29][30][31]. Following are the generalized form of diverse applications of NMR in food analysis:…”

Section: Ion Source Samplementioning

confidence: 99%

See 1 more Smart Citation

Use of spectroscopic data for automation in food processing industry

Ghosh

Jayas

2009

Sens. & Instrumen. Food Qual.

View full text Add to dashboard Cite

Advances in spectroscopy now enable researchers to obtain information about chemical and physical components in food or biological materials at the molecular level. Various spectroscopic techniques (e.g., atomic absorption spectroscopy, Raman and Fouriertransform infrared spectroscopy, near infrared spectroscopy, nuclear magnetic resonance spectroscopy, mass spectroscopy, X-ray fluorescence spectroscopy, ultra-violet spectroscopy) have been used to study structure-function relationships in foods (both liquid and solid) to improve overall food quality, safety and sensory characteristics; to investigate fungal infections in plant materials (e.g., fruits, seeds); or to study mobility of different chemical components in food materials. Processing, analyzing, and displaying these data can often be difficult, time-consuming, and problem-specific. Chemometrics is well established for calibrating the spectral data to predict concentrations of constituents of interest. Similarly, proteomics deals with the structure-function relationship of proteins. Since most of the food processing industries are becoming increasingly automated, there is a need to understand how the spectroscopic data can be used for automation. In this paper, we have provided basic working principles of the above mentioned spectroscopic techniques, examples of the use of spectral data in food processing, methods of analysis of spectral data and their integration in the automation process.

show abstract

Section: Nmr Spectroscopymentioning

confidence: 99%

Section: Ion Source Samplementioning

confidence: 99%

Use of spectroscopic data for automation in food processing industry

Ghosh

Jayas

2009

Sens. & Instrumen. Food Qual.

View full text Add to dashboard Cite

show abstract

“…A review of MRI application to food products is reported by Schmidt et al . (), Ruan & Chen () and Marcone et al . ().…”

Section: Introductionmentioning

confidence: 97%

Moisture migration by magnetic resonance imaging during eggplant drying: a preliminary study

Adiletta

Iannone

Russo

et al. 2014

Int J of Food Sci Tech

View full text Add to dashboard Cite

The paper investigated the effect of hot-air drying (50, 60°C) on the physical properties of cylindrical eggplant samples. Drying kinetics, water profiles along longitudinal and transversal sample sections through nuclear magnetic resonance imaging (MRI) and volumetric shrinkage were determined. During the drying process at 50°C, the volume of removed water was found lower than the reduction in sample volume, while at 60°C it was higher. MRI showed that the water migration mainly occurs transversally than longitudinally. The curves of mass water loss obtained by both the standard weighting method and MRI showed conformity. Experimental data of moisture ratio and of shrinkage volume were fitted using empirical models available in the literature. This preliminary study showed that the nondestructive MRI technique offers the possibility to study water distribution in food during drying processes. The quantitative moisture distribution maps allow future development and verification of models for prediction of mass transport phenomena in foods during drying.

show abstract

“…Magnetic resonance imaging (MRI) technique was first developed as a non-destructive method for use in medical research and diagnosis, and the applications of the MRI technique in the field of food science has increased since the last decade (Schmidt & Lai, 1991;Schmidt, Sun, & Litchfield, 1996;Webb, Belton, Gil, & Delgadillo, 2001). The major advantages of MRI are:…”

Section: Introductionmentioning

confidence: 98%