Magnetic resonance imaging and spectroscopy for food systems

C. Simoneau, M. J. McCarthy, J. B. German

Research output: Contribution to journalArticle

28 Citations (Scopus)

Abstract

The theory and applications of magnetic resonance (MR) imaging and spectroscopy in food research are reviewed in detail, with emphasis on internal quality evaluation and measurement of dynamic phenomena in food systems, such as colloidal stability, fat and water crystallization, and macroscopic diffusion of fat, water, solutes and solids, as well as rheological measurements. MR imaging and spectroscopy are based on magnetic properties of atomic nuclei (e.g. the proton), and allow the measurement of the motional freedom of species of atoms in various types of molecules. This technique is non-invasive and can be applied in real time to follow dynamic phenomena such as fluid flow, processing, moisture and fat migration during frying, liquid drainage in a foam, or fat crystallization in a biscuit. It provides a powerful tool to the food scientist for studying the physical properties of food systems or specific food components and their evaluation during various processes.

Original languageEnglish (US)
Pages (from-to)387-398
Number of pages12
JournalFood Research International
Volume26
Issue number5
DOIs
StatePublished - 1993

Fingerprint

magnetic resonance imaging
spectroscopy
Magnetic Resonance Spectroscopy
Magnetic Resonance Imaging
Food
Fats
lipids
crystallization
Crystallization
magnetic properties
food research
biscuits
frying
foams
Water
protons
solutes
physical properties
drainage
water

Keywords

  • food systems
  • foods
  • magnetic resonance imaging
  • magnetic resonance spectroscopy

ASJC Scopus subject areas

  • Food Science

Cite this

Magnetic resonance imaging and spectroscopy for food systems. / Simoneau, C.; McCarthy, M. J.; German, J. B.

In: Food Research International, Vol. 26, No. 5, 1993, p. 387-398.

Research output: Contribution to journalArticle

Simoneau, C. ; McCarthy, M. J. ; German, J. B. / Magnetic resonance imaging and spectroscopy for food systems. In: Food Research International. 1993 ; Vol. 26, No. 5. pp. 387-398.
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