Glass transition temperature mapping using magnetic resonance imaging

R. R. Ruan, Z. Long, K. Chang, P. L. Chen, L. A. Taub

Research output: Contribution to journalArticlepeer-review

9 Scopus citations

Abstract

Representation of a system using an average glass transition temperature (T(g)) value will become inadequate if the system is not sufficiently homogeneous in terms of physical structure and chemical composition. Many food systems are heterogeneous, and therefore a nonuniform distribution of T(g) values is expected. In this exploratory article, the basis for determination of T(g) using nuclear magnetic resonance (NMR) techniques is discussed, and a magnetic resonance imaging (MRI) method is proposed for determining the spatial distribution of T(g) in food systems. The T(g) maps for maltodextrin and bread samples, obtained using this method, are presented.

Original languageEnglish (US)
Pages (from-to)1055-1059
Number of pages5
JournalTransactions of the American Society of Agricultural Engineers
Volume42
Issue number4
StatePublished - Jul 1 1999

Keywords

  • Glass transition temperature
  • MRI
  • Magnetic resonance imaging
  • NMR
  • Nuclear magnetic resonance
  • T(g)

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