Magnetic Resonance Imaging in Food Science

ISBN-13: 9780471170877 / Angielski / Twarda / 1998 / 352 str.

Brian Hills

Opis

This text presents a unified approach to food imaging by considering how MRI studies of foods undergoing processes, such as drying, freezing, baking, extrusion, and freeze-drying, can be modelled using the equations of mass and heat transport, and how these mathematical models can be used in process design optimization programmes. By helping scientists better understand the structural complexity of food and its changes during food processing and storage, MRI technology could be used to produce safer, higher quality foods in more efficient ways.

Spis treści

MACROSCOPIC DISTANCE SCALE.

A Résumé of MRI Methodology.

MRI and Food Processing: Mapping Mass Transport and Phase Behavior.

MRI and Food Processing: Mapping Temperature and Quality.

Flow Imaging and Food Rheology.

Solid–Imaging Techniques.

On–line MRI for Process Control and Quality Assurance.

Whole–Plant Functional Imaging.

Unconventional MRI Techniques.

MICROSCOPIC DISTANCE SCALE.

Microimaging and NMR Microscopy.

Microstructure and Relaxometry.

Probing Microstructure with Diffusion.

MOLECULAR DISTANCE SCALE.

Molecular Origins of Relaxation Contrast.

Molecular Factors Influencing the Diffusion and Transfer of Water Magnetization.

References.

Index.

O autorze

BRIAN HILLS, PhD, is head of the molecular structure and dynamics group at the Institute of Food Research, Norwich Research Park, Colney, Norwich, United Kingdom.

Blurb

"Hills is probably the best person I can think of to write this book. He has the deepest background combined with considerable experience in solving problems with food." –R. G. Bryant, University of Virginia.

Food scientists have many excellent tools at their disposal with which to study food at both the micro– and macrostructural levels. But, when it comes to analyzing dynamic structural changes in food during processing and storage, none can compare with magnetic resonance imaging (MRI). Still a very young approach, MRI food imaging has contributed greatly to recent advances in food science, and promises to yield much more valuable information in the years ahead. Written by a leading pioneer in the field, Magnetic Resonance Imaging in Food Science covers the latest in MRI food imaging theory and practice.

Written primarily for food scientists and engineers, the book offers a practical, unified approach to the subject. Material is organized in three main parts corresponding to the distances of scale probed by MRI studies–namely, the macroscopic, microscopic, and macromolecular. Throughout, the emphasis is on ways in which studies of food undergoing processes can be modeled using the equations of heat, mass, and momentum transport, and how those models can be used in process design optimization programs.

Magnetic Resonance Imaging in Food Science provides researchers with the most up–to–date, detailed coverage of:
∗ Traditional and cutting–edge MRI food imaging techniques and technologies, including STRAFI, gradient–echo imaging, and functional imaging
∗ Whole plant functional imaging, flow imaging and rheology, and other specialized MRI applications
∗ The roles of food microstructure and molecular relaxation mechanisms in controlling moisture and heat transport
∗ Techniques for modeling structural changes during food processing.

Magnetic Resonance Imaging in Food Science is an important working resource for all researchers engaged in the never–ending struggle to produce safer, higher–quality foods more efficiently.