By Peter S Belton, A M Gil, G A Webb, Doug Rutledge
The time period magnetic resonance covers a variety of innovations, spectroscopy, rest and imaging. In flip, those components are evolving and resulting in a number of new functions of NMR and ESR in nutrition technology and foodstuff. From evaluate of meat caliber, via to a learn of beer parts and the impact of microwaves on potato texture, Magnetic Resonance in nutrition technological know-how: most up-to-date advancements presents an account of the cutting-edge during this vigorous quarter. assurance comprises: contemporary advancements in magnetic resonance; human facets of nutrition; constitution and dynamics in nutrients; and meals qc. With contributions from foreign specialists, this ebook is key studying for teachers and industrialists in nutrition technology. it's the newest in a sequence of titles during this sector released via the RSC.
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Extra resources for Magnetic Resonance in Food Science - Latest Developments
4 DISCUSSION The original purpose of this paper was to use MRI to study the mechanism for microwave cooking of potato. Since we are unable to study the process in situ, the samples were heated off-line before placing in the magnet for the MRI scan. Consequently each time point had to be measured on a separate potato, using it as its own reference. Inevitably the huge biological diversity between different potatoes, stora e conditions etc. effect the inter- and intra-sample variation of the MR properties”- (noticeable in Figure 3); 7 however a detailed analysis of those variations is beyond this preliminary study.
This corresponds with the gravimetric measurements which indicate a significant, almost linear, moisture loss after heating for more than 1 minute. 0 0 1 2 3 4 Heating time (min) 5 6 Figure 1 (a) 2 0 slices taken from a 3 0 MRI temperature map across a potato measured after I minute heating in a 800 W microwave oven at 100% power. (b) Gravimetric measurements of potato weight loss (%) versus heating time (minutes) in a 800W microwave oven at 100% power. Cooked weights were measured on the heated potato.
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