MRI and Bidimensional relaxometry sequences for macro and microstructure assessment in food models.

Barreiro Elorza, Pilar (2013). MRI and Bidimensional relaxometry sequences for macro and microstructure assessment in food models.. "Magnetic Resonance in Food Science" ; pp. 1-6. ISSN 978-1-84973-753-1. https://doi.org/10.1039/9781849737531-00130.

Description

Title: MRI and Bidimensional relaxometry sequences for macro and microstructure assessment in food models.
Author/s:
  • Barreiro Elorza, Pilar
Item Type: Article
Título de Revista/Publicación: Magnetic Resonance in Food Science
Date: 2013
ISSN: 978-1-84973-753-1
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Ingeniería Rural [hasta 2014]
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Physico-chemical and organoleptic characteristics of food depend largely on the microscopic level distribution of gases and water, and connectivity and mobility through the pores. Microstructural characterization of food can be accomplished by Magnetic Resonance Imaging (MRI) and Nuclear Magnetic Spectroscopy (NMR) combined with the application of methods of dissemination and multidimensional relaxometry. In this work, funded by the EC Project InsideFood, several artificial food models, based on foams and gels were studied using MRI and 2D relaxometry. Two different kinds of foams were used: a sugarless and a sugar foam. Then, a half of a syringe was filled with the sugarless foam and the other half with the sugar foam. Then, MRI and NMR experiments were performed and the sample evolution was observed along 3 days in order to quantify macrostructural changes through proton density images and microstructural ones using T1T2 maps, using an inversion CPMG sequence. On the proton density images it may be seen that after 16 hours it was possible to differentiate the macrostructural changes, as the apparition of free water due to a syneresis phenomenon. On the interface it can be seen a brighter area after 16 hours, due to the occurrence of free water. Moreover, thanks to the bidimensional relaxometry (T1-T2) it was possible to differentiate among microscopic changes. Differences between the pores size can be observed as well as the microstructure evolution after 30.5 hours, as a consequence differences are shown on free water redistribution through larger pores and capillarity phenomena between both foams.

More information

Item ID: 19843
DC Identifier: http://oa.upm.es/19843/
OAI Identifier: oai:oa.upm.es:19843
DOI: 10.1039/9781849737531-00130
Official URL: http://www.rsc.org/shop/books/2013/9781849736343.asp
Deposited by: Memoria Investigacion
Deposited on: 04 Oct 2013 13:58
Last Modified: 30 Oct 2014 23:56
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