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MAGNETIC RESONANCE IMAGING STUDIES of the FREEZE‐DRYING KINETICS of POTATO
Author(s) -
RUTLEDGE D.N.,
RENE F.,
HILLS B.P.,
FOUCAT L.
Publication year - 1994
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1994.tb00342.x
Subject(s) - sublimation (psychology) , kinetics , free water , water content , relaxation (psychology) , nuclear magnetic resonance , chemistry , magnetic resonance imaging , t2 relaxation , materials science , physics , environmental science , medicine , psychology , social psychology , geotechnical engineering , quantum mechanics , environmental engineering , engineering , psychotherapist , radiology
Subzero temperature NMR Imaging of the nonfreezing water in potato cylinders is used to study freeze‐drying kinetics. the analysis of the distribution of transverse relaxation rates of the samples between +5C and ‐25C is used to determine the state of water in potato tissue and establish imaging protocols. the evolution of the Residual Water Content, the diameter of the frozen core observed visually and of the nonfreezing water detected by NMR Imaging, are monitored as a function of the freeze‐drying time. These results are interpreted with a theoretical model based on pure sublimation from the surface of a finite cylinder.