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The use of magnetic resonance imaging and calorimetry to follow the freezing process in real food systems.

Author(s) : REID D. S., MCCARTHY M., KERR W. L.

Summary

During freezing, samples were observed by magnetic resonance imaging techniques, and same samples were also observed, during the same freezing conditions by calorimetry. Analysis of magnetic resonance imaging and calorimetry results, allow the prediction of parameters, which will be used to obtain the time-enthalpy curves for the various products during freezing. The advantage of the procedure is that it is non-invasive. It allows the freezing model assumptions to be validated. The combination of magnetic resonance imaging and calorimetry is a powerful tool for the study of the freezing process in real food systems.

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Pages: 260-266

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Details

  • Original title: The use of magnetic resonance imaging and calorimetry to follow the freezing process in real food systems.
  • Record ID : 1996-0969
  • Languages: English
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

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