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 language||English (US)|
|Number of pages||5|
|Journal||Transactions of the American Society of Agricultural Engineers|
|State||Published - Jul 1999|
- Glass transition temperature
- Magnetic resonance imaging
- Nuclear magnetic resonance