NMR imaging in the study of diffusion of water in foods
Résumé
Most studies of moisture tram.port in foods and related polymeric materi als have of necessity been integral experiments, for instance., the charac terization of the drying of a food from the drying rate data only. Integral data are often insufficient to allow the investigation of the underlying physics of moisture transport, particularly in heterogeneous systems such as foods. Magnetic resonance imaging makes it possible to resolve spatially and temporal/y both moisture saturation and water self-diffusion coefficients. This information can then be used to determine effective transport coefficients, material structure, and material properties, and additionally to assist in the study of physicochemical processes. Classical characterizations of moisture transport in food systems have employed integral techniques such as sorption-desorption or gravimetric analysis. These studies have proven useful for control of industrial processes, although they have failed to provide detailed insight or infor mation on the role of material structure and properties in moisture trans port. Magnetic resonance imaging is a new technology capable of providing measurements of component saturations and material proper ties on a spatially resolved basis. Through analysis and interpretation of
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