Separate magnetic resonance images of water and fat of oil-in-water emulsions and cheese blocks were obtained using the chemical shift selective suppression technique. With this technique, the proton signals emitted from water can be readily separated from those emitted from fat in the same sample through a single experiment using magnetic resonance imaging. Relaxation compensation was made to improve the quality of suppression. The experiment using oil-in-water emulsions demonstrated an excellent linear relationship between the intensity of the signal and the concentrations of water or fat. Images of a cheese slice showing only water or fat revealed that moisture distribution was less uniform than was fat distribution. Moisture contents determined by the magnetic resonance imaging technique were very close to those obtained by the oven-drying method.
Bibliographical noteFunding Information:
Received November 13, 1996. Accepted July 11, 1997. 1All authors are affiliated with the Minnesota-South Dakota Dairy Foods Research Center. All correspondence should be addressed to R. Ruan, Department of Biosystems and Agricultural Engineering, University of Minnesota, 1390 Eckles Avenue, St. Paul 55108. This research was sponsored in part by the Minnesota-South Dakota Dairy Foods Research Center and Dairy Management Inc. 2Department of Biosystems and Agricultural Engineering. 3Department of Food Science and Nutrition.
This study was sponsored by the Minnesota-South Dakota Dairy Food Research Center, directed by Joseph Warthesen, and the Minnesota Agricultural Experiment Station.
- Chemical shift selective
- Magnetic resonance imaging
- Moisture and fat distribution