by Brian Hills
This book 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 modeled using mass and heat transport equations and how these mathematical models can be used in process design optimization programs.
In addition to the macroscopic, it also focuses on the microscopic distance scales in foods as probed by NMR microimaging and NMR microscopy. The role of food microstructure in controlling moisture and heat transport in
foods is also be discussed.
Partial Table of Contents
THE MACROSCOPIC DISTANCE SCALE. A Resumé of MRI. Flow Imaging and Food Rheology.
Solid Imaging Techniques. Whole Plant Functional Imaging. Unconventional MRI Techniques.
THE MICROSCOPIC DISTANCE SCALE. Microimaging and NMR Microscopy. Microstructure and
Relaxometry. Probing Microstructure with Diffusion.
THE MOLECULAR DISTANCE SCALE. The Molecular Origins of Relaxation Contrast.
The Molecular Origins of the Diffusion and Transfer of Water Proton Magnetization.
Index
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