Monitoring the Formation of Ice During Food Freezing by Magnetic Resonance Imaging

Kerr, William L.; Kauten, Robert J.; McCarthy, Michael J.; Reid, David

doi:10.1006/fstl.1997.0323

Cited by 41 publications

(21 citation statements)

References 15 publications

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“…Ice formation during freezing can be examined by MRI method as ice formation has been seen to reduce the spatially located MRI signal. The characteristics can be better controlled as MRI can serve to assess freezing times and the food structure during the freezing process (Kerr et al 1998). The secondary processing changes almost all characteristics of a food, such as physical and aerodynamic (Jha and Kachru 1998), thermal and hygroscopic properties (Jha andPrasad 1996, Jha 1999), which in turn change its key acceptability factors, i.e.…”

Section: Nuclear Magnetic Resonance (Nmr) Techniquementioning

confidence: 99%

Quality parameters of mango and potential of non-destructive techniques for their measurement — a review

et al. 2010

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The king of fruits "Mango" (Mangifera indica L.) is very nutritious and rich in carotenes. India produces about 50% of the total world's mango. Many researchers have reported the maturity indices and quality parameters for determination of harvesting time and eating quality. The methods currently used for determination of quality of mango are mostly based on the biochemical analysis, which leads to destruction of the fruits. Numerous works are being carried out to explore some non-destructive methods such as Near Infrared (NIR), Nuclear Magnetic Resonance (NMR), X-ray and Computed Tomography (CT), electronic nose, machine vision and ultrasound for quality determination of fruits. This paper deals with some recent work reported on quality parameters, harvesting and post-harvest treatments in relation to quality of mango fruits and reviews on some of the potential non-destructive techniques that can be explored for quality determination of mango cultivars.

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Section: Nuclear Magnetic Resonance (Nmr) Techniquementioning

confidence: 99%

Quality parameters of mango and potential of non-destructive techniques for their measurement — a review

et al. 2010

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“…Therefore, the freezing and thawing processes of materials can be traced (Brennan et al, 1997;Kerr et al, 1998;Price et al, 1997). Thawed compounds increase their mobility with increasing temperature, which intensifies image signals.…”

Section: Resultsmentioning

confidence: 99%

“…The transient heat transfer and kinetics of the thawing process were visualised and analysed using the images (Koizumi et al, 2006a). Freezing processes may also be analysed in a similar way using MRI (Kerr et al, 1998;Hills, 1998). Distinguishing fat and muscle tissues of meats and their quantitative characteristics MRI can distinctively image the fat and muscle tissues of a piece of meat (McCarthy, 1994;Laurent et al, 2000;Renou et al, 2003).…”

Section: Resultsmentioning

confidence: 99%

A Dedicated MRI for Food Science and Agriculture

Koizumi

Naito

Ishida

et al. 2008

FSTR

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A dedicated magnetic resonance imaging (MRI) apparatus that is small, lightweight, and usable in an ordinary research room was devised for developmental research and quality estimation of foods and agricultural products. The thawing processes of frozen margarine and meats were traced, the distributions of oils in adipose tissue (fat) and water in muscle tissue for pork and beef were distinctively visualised, the oil-accumulating tissues in seeds and the sticky materials on surface of fermented soybeans (natto) were characterised, and the three-dimensional organisation of the fine vasculature in fruits was visualised by the apparatus. The proton-specified MRI was easy to operate and provided well depicted images of internal structures, the distribution and mobility of water and oils, and susceptibility differences inside materials, demonstrating that the devised machine is useful for food and agricultural research.Keywords: small dedicated magnetic resonance imaging (MRI), proton-specified apparatus, frozen margarine, frozen meats, natto, fruits *To whom correspondence should be addressed. E-mail: nobu@affrc.go.jp IntroductionMagnetic resonance imaging (MRI) non-destructively provides information on internal conditions for gross materials (McCarthy, 1994;Faust et al., 1997;Hills, 1998), and has been effectively used in food science and agricultural research. Unfortunately, however, it is not widely used because the machine is large, expensive, and difficult to operate.Small MRI apparatuses have been developed from the late 1990s for use in research rooms adjacent to material production sites. However, the image quality was unstable, and the apparatuses were usually specialised for specific objectives. These issues result from the low field permanent magnets used for the apparatuses. The field strength of permanent magnets is strongly affected by the ambient temperature (Haishi et al., 2001), and the inhomogeneity in a low magnetic field is difficult to regulate in the construction of the magnet (Constantinesco et al., 1997). In the present brief paper, we report a small, dedicated MRI apparatus devised and improved for use in developmental research and quality estimation of foods and agricultural products.The apparatus was constructed based on the system previously reported by Haishi et al. (2001), which was a small proton MRI spectrometer (MRTechnology Inc., Tsukuba, Japan) equipped with a 1.0 Tesla (T: unit indicating the magnitude of a magnet) permanent magnet with a 60-mm pole gap (Neomax Co., Ltd., Saga, Japan) and a solenoid detector with gradient circuits for imaging. The following were introduced to overcome the defects associated with common small MRI apparatuses and to make the apparatus usable for various materials employed in foods and agricultural products. The magnetic field used was stronger than a similar small MRI system using a 0.2 T permanent magnet (Constantinesco et al., 1997). A stronger magnetic field was advantageous for detecting weak signals and for obtaining good quality images with an ...

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“…Ice formation during food freezing can be examined using the NMRI method as the formation of ice has been seen to reduce the spatially located NMR signal. The characteristics of a food can be better controlled as MRI can serve to assess freezing times and the food structure during the freezing process (Kerr et al, 1998). The secondary processing changes almost all characteristics of a food, such as physical and aerodynamic (Jha & Kachru, 1998), thermal and hygroscopic properties (Jha & Prasad, 1993;Jha, 1999), E-mail: snjha@cc.kochi-u.ac.jp which in turn, change its key acceptability factors, i.e.…”

Section: Nuclear Magnetic Resonance (Nmr) Techniquesmentioning

confidence: 99%

Non-Destructive Techniques for Quality Evaluation of Intact Fruits and Vegetables.

Jha

Matsuoka

2000

FSTR

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Consumers are now more conscious about quality and source of their foods. Attempts made to determine the quality of food materials are numerous, but most of them are destructive in nature. In recent years, nondestructive methods of quality evaluation have gained momentum and a considerable attempts have been made to develop them. This paper reviews application of these non-destructive methods: magnetic resonance imaging, x-ray computer tomography, near infrared spectroscopy and a few other important techniques for determination of different quality attributes with emphasis on fruits and vegetables, and discusses their pros and cons for practical exploitation.

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Monitoring the Formation of Ice During Food Freezing by Magnetic Resonance Imaging

Cited by 41 publications

References 15 publications

Quality parameters of mango and potential of non-destructive techniques for their measurement — a review

Quality parameters of mango and potential of non-destructive techniques for their measurement — a review

A Dedicated MRI for Food Science and Agriculture

Non-Destructive Techniques for Quality Evaluation of Intact Fruits and Vegetables.

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