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Real time investigation of the freezing of raw potato by NMR microimaging
Author(s) -
Hills B. P.,
Goncalves O.,
Harrison M.,
Godward J.
Publication year - 1997
Publication title -
magnetic resonance in chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.483
H-Index - 72
eISSN - 1097-458X
pISSN - 0749-1581
DOI - 10.1002/(sici)1097-458x(199712)35:13<s29::aid-omr175>3.0.co;2-k
Subject(s) - chemistry , diffusion , radius , biological system , raw material , thermal , analytical chemistry (journal) , thermodynamics , chromatography , organic chemistry , physics , computer security , computer science , biology
Results are presented of an NMR microimaging study of the freezing of raw potato at 253 K. A fast radial imaging technique was used to obtain profiles along the sample radius. The profiles show that there is not a sharply defined ice front moving through the tissue, but rather a region where various fractions of ice and liquid water co‐exist whose spatial extent progressively increases. The results are compared with predictions of a generalized Plank model and with numerical solutions of the thermal diffusion equation. Although the integrated profile intensities could be fitted, neither model succeeds in accurately reproducing the image profiles. This suggests that more sophisticated models which take explicit account of the compartmentalized cellular and sub‐cellular nature of the tissue may be necessary for understanding the observed imaging data. © 1997 John Wiley & Sons, Ltd.