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Quantifying transport phenomena in food processing with nuclear magnetic resonance imaging
Author(s) -
McCarthy Michael J,
McCarthy Kathryn L
Publication year - 1994
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740650302
Subject(s) - magnetic resonance imaging , characterization (materials science) , rheology , nuclear magnetic resonance , materials science , physics , nanotechnology , medicine , composite material , radiology
Nuclear magnetic resonance imaging is a spectroscopic technique capable of measuring food structure and transport phenomena occurring in foods and in simulated process equipment. This review presents an introduction to the theory of nuclear magnetic resonance imaging and presents methods of analysis for quantifying the transport of heat, mass and momentum in foods during processing, lite methods demonstrate the utility of using nuclear magnetic resonance imaging to study food processing systems. Specific examples include characterization of the rheology of fluid foods and of liquid to solid phase transitions.