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

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

Bioproducts and Biosystems Engineering

Research output: Contribution to conference › Paper › peer-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 language	English (US)
Pages	1086-1089
Number of pages	4
State	Published - Dec 1 2009
Event	5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management - Potsdam, Germany Duration: Aug 31 2009 → Sep 2 2009

Other

Other	5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management
Country/Territory	Germany
City	Potsdam
Period	8/31/09 → 9/2/09

Keywords

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

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Application of NMR & MRI in food process, quality control and shelf stability improvement. / Li, Yun; Szlachetka, Kristine; Lin, Xiangyang et al.
2009. 1086-1089 Paper presented at 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management, Potsdam, Germany.

Research output: Contribution to conference › Paper › peer-review

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AU - Szlachetka, Kristine

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AU - Chen, Paul

AU - Ruan, Roger

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N2 - 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.

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

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Keywords

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