Application of NMR & MRI in food process, quality control and shelf stability improvement

Yun Li, Kristine Szlachetka, Xiangyang Lin, Yuhuan Liu, Yiqin Wan, Paul Chen, Roger Ruan

Research output: Contribution to conferencePaperpeer-review

Abstract

NMR and MRI are non-destructive and non-invasive techniques. The principles of NMR and MRI are based on the nuclear relaxation properties. They are capable of providing answers to problems at molecular level. In this study, NMR and MRI techniques were used to monitor food processing and quality control related issues. Nuclear magnetic resonance (NMR) relaxometry was also used to create state diagrams to calculate glass transition related parameters, namely transition temperatures Tg, slopes before and post transition temperature Kbefore Tg 1, Kafter Tg., These glass transition parameters are able to provide food manufacturers an efficient way to choose food ingredients based on stability concerns. In this study, SPI (single point imaging) technique was specifically applied to acquire solid state MRI images for extreme low moisture content objects, such as wood or plastic samples.

Original languageEnglish (US)
Pages1086-1089
Number of pages4
StatePublished - Dec 1 2009
Event5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management - Potsdam, Germany
Duration: Aug 31 2009Sep 2 2009

Other

Other5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management
CountryGermany
CityPotsdam
Period8/31/099/2/09

Keywords

  • 1D profile
  • Glass transition
  • Moisture distribution
  • NMR state diagram
  • Relaxation times
  • SPI images
  • T2 mapping
  • Tg mapping

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