We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Online Low-field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI) for Food Quality Optimization in Food Processing.
- Authors
Ezeanaka, Melvina C.; Nsor-Atindana, John; Zhang, Min
- Abstract
Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) have been accepted widely as a non-destructive analytical technique in food processing technology due to their sensitivity, non-invasiveness, rapidness, and cost-effectiveness. Moreover, the ability to provide real-time information on products during and after processing has been linked to the use of these analytical techniques. Timely information on quality parameters in food processing provided by online monitoring using LF-NMR and MRI may increase the quality of the product, improve operation process, and enhance production economy in food field. In this review, the use of online LF-NMR and MRI in food processing techniques, such as drying, brining and freezing, frying, fermentation, and internal quality analysis, is explored. Limitations and need for further development are outlined.
- Subjects
NUCLEAR magnetic resonance; MAGNETIC resonance imaging; FOOD quality; FOOD industry; PROCESS optimization; FRENCH fries; MICROWAVE drying
- Publication
Food & Bioprocess Technology, 2019, Vol 12, Issue 9, p1435
- ISSN
1935-5130
- Publication type
Article
- DOI
10.1007/s11947-019-02296-w