Progress 10/01/01 to 09/30/06
Outputs
During the project novel microfabricated nuclear magnetic resonance and magnetic resonance imaging radio frequency coils and gradients were designed, built and demonstrated for composition measurement and imaging of sample physical properties. In addition to hardware developments, the moisture distribution and changes in the moisture distribution as a function of time and processing conditions were measured in pasta and Navy beans. The migration of moisture in pasta as a function of time was modeled using a diffusion based approach that was successful at predicting the moisture redistribution. In the Navy beans the variability in seed coat permeability from bean to bean was a strong function of temperature.
Impacts
Development of mathematical models to predict moisture redistribution assists in the design of processes and product formulation. The development of small microfabricated components demonstrates the potential for small portable nuclear magnetic resonance systems to be used in industrial or field environments.
Publications
- A. G. Goloshevsky, J.H. Walton, M.V. Shutov, J.S. de Ropp, S.D.Collins and M.J. McCarthy, 2005. Integration of biaxial planar gradient coils and an RF microcoil for NMR flow Imaging Meas. Sci. Technol. 16 (2005) 505-512.
- M.J. McCarthy, P.N. Gambhir, A.G. Goloshevsky. 2005. NMR for Food Quality Control. Chapter 4.7 pp 471-488. IN:S. Staph and S.I. Han (eds.) NMR Imaging in Chemical Engineering. Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany.
- M.J. McCarthy, K.L. McCarthy, Y.J. Choi, A. Derossi and C. Severini. 2006. In: C. Severini, T. De Pilli, R. Giuliani and Cl Grenzi, Proceeding of Technological Innovation and Enhancement of Marginal Products. April 2005, University of Foggia, Foggia, Italy.
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Progress 01/01/05 to 12/31/05
Outputs
Work during the past year has focused on developing novel experimental tools for investigating sample physical properties. Single-tuned nuclear magnetic resonance radio frequency microcoils and two planar gradient coils were fabricated and tested. The radio frequency coil was a variant of a Helmholtz pair and tuned to a proton frequency of 25.9 MHz. The gradient coils were geometrically fabricated to provide orthogonal magnetic field gradients in the Z and Y directions. These NMR spectrometer components were fabricated using microfabrication/micromachining techniques. These components were employed to measure chemical composition and image internal proton distribution in liquid test samples.
Impacts
Development of new characterization and measurement tools to quantify component redistribution in foods is important for improving quality and extending shelf-life. Results obtained demonstrated the prospect of using the Helmholtz RF coil as part of a portable low-field NMR system for applications in analytical chemistry and process measurements of component redistribution in industrial settings.
Publications
- Goloshevsky, A.G., Walton, J.H., Shutov, M.V., de Ropp, J.S., Collins, S.D., McCarthy, M.J. 2005. Development of low field nuclear magnetic resonance microcoils. Review of Scientific Instruments 76(2)024101-6.
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Progress 01/01/04 to 12/31/04
Outputs
Migration of water in partially cooked baked goods was investigated. Stickiness/tackiness is a surface defect in these partially cooked products and is thought to be a result of moisture redistribution. Multiple formulations of brownies were used as a model system. Moisture was followed as a function of position in the brownie and as storage time using magnetic resonance proton images. Moisture was distributed fairly evenly in the brownie and no significant redistribution was observed. Changes in proton relaxation times were observed that are consistent with the staling process.
Impacts
These results are useful for analyzing quality problems in easy-to-prepare baked products. The knowledge may be used for product reformulation and alterations in processing or storage of the product.
Publications
- No publications reported this period
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Progress 01/01/03 to 12/31/03
Outputs
The hydration of Navy beans during canning was studied. The beans hydrate over a 24 hour period at room temperature and the time decreases as the temperature is increased. Efforts to develop a calibration curve for magnetic resonance imaging intensity to moisture content are in progress. The permeability of the seed coat varies dramatically from bean to bean at room temperature and hence makes prediction of the rate of moisture uptake difficult. Seed coat permeability at 160 F is more uniform.
Impacts
These results are useful for understanding moisture redistribution in food during storage. The knowledge can be used to alter formulation, processing, storage, sorting or use of product.
Publications
- No publications reported this period
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Progress 01/01/02 to 12/31/02
Outputs
The changes in the moisture distribution during storage of a filled cake model system have been initiated. The filling has a high moisture content relative to the cake. Magnetic resonance imaging parameters, spin-lattice and spin-spin relaxation times, have been measured. Moisture relaxation rates in oranges change significantly after freezing, 20-30 percent. This change can be used to determine the regions in oranges that have been frozen and hence are subject to drying-out during storage.
Impacts
These results are useful for understanding moisture redistribution in food during storage. The knowledge can be used to alter formulation, processing, storage or use of product.
Publications
- Pathaveerat, S. 2002. Internal Fruit Quality Evaluation Using Nuclear Magnetic Resonance. Ph.D. Dissertation, University of California, Davis.
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Progress 01/01/01 to 12/31/01
Outputs
The internal redistribution of moisture in pasta has been analyzed and a mechanistic model developed that predicts the moisture redistribution. Combined with previous work on texture of pasta and the dependence of texture on moisture distribution and level, this work forms a basis for predicting changes in pasta during storage. Moisture redistribution and changes in moisture properties of fresh oranges due to freeze damage and mold damage has been investigated. Significant changes in orange texture and NMR properties have been measured.
Impacts
These results are useful for understanding moisture redistribution in foods during storage. The knowledge can be used to alter formulations, processing and storage conditions to maximize shelf life.
Publications
- McCarthy, K.L., Gonzalez, J.J. and McCarthy, M.J. 2001. Change in moisture distribution in lasagna pasta post cooking. J. Food Sci. In Press.
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Progress 01/01/00 to 12/31/00
Outputs
(Objective a) The development of internal browning in Fuji apples during controlled atmosphere storage has been followed using MRI techniques developed last year. Two types of internal browning have been detected, a light and a dark browning. (Objective b) A MatlabT based data processing program has been developed to convert velocity profile and pressure drop data into shear viscosity. The program may be used with MRI velocity data or ultrasonic Doppler velocity measurements. (Objective c) The internal redistribution of moisture in pasta after cooking has been followed experimentally.
Impacts
These results will enable improvements in guidelines for food storage and processing. The revised guidelines will result in enhanced food quality.
Publications
- Gonzalez J.J., McCarthy K.L. and McCarthy M.J. 2000. Textural and structural changes in lasagna after cooking. J. Texture Stud. 31(N1):93-108.
- McCarthy M.J., Walton J. and McCarthy K. 2000. Magnetic resonance imaging analysis for confectionery products and processes. IN: Proceedings of the Fifty-fourth Annual Production Conference, Pennsylvania Manufacturing Confectioners' Association, Center Valley, Pennsylvania, p.69-77.
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Progress 01/01/99 to 12/31/99
Outputs
Project objectives are: (a) Apply image processing techniques in combination with magnetic resonance imaging (MRI) to quantify food structural and microstructural features. (b) Optimize the measurement of shear viscosity in terms of accuracy and shear rate range for a single measurement. (c) Incorporate the spatial and temporal variations of MRI parameters in analysis of baking operations. Results for this period: (a) An image processing procedure to determine the existence and extent of internal browning has been developed. Internal browning in Fuji apples is detected using MRI spin echo images. (b) An MRI based capillary viscometer and data processing algorithm have been demonstrated to provide accurate viscometric data for a range of rheologically different fluids. (c) Simultaneous characterization of temperature, moisture content and fat content has been demonstrated.
Impacts
Developing MRI based sensors for measuring the internal quality and properties of foods has been demonstrated for internal quality of fresh fruit, viscosity of liquid foods and quality of baked goods. These findings will enable improved control of food production and increase the quality/safety of processed foods.
Publications
- Walton, J.H. and M.J. McCarthy. 1999. New method for determining internal temperature of cooking meat via NMR spectroscopy. J. Food Process Engr. 22:319-330.
- Kim, S.M., P. Chen, M.J. McCarthy and B. Zion. 1999. Fruit internal quality evaluation using on-line nuclear magnetic resonance sensors. J. Agr. Engr. Res. 74:293-301.
- Arola, D.F., R.L. Powell, G.A. Barrall and M.J. McCarthy. 1999. Pointwise observations for rheological characterization using nuclear magnetic resonance imaging. J. Rheology 43:9-30.
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Progress 01/01/98 to 12/31/98
Outputs
Project objectives are: (a) Apply image processing techniques in combination with MRI to quantify food structural and microstructural features. (b) Optimize the measurement of shear viscosity in terms of accuracy and shear rate range for a single measurement. (c) Incorporate the spatial and temporal variations of MRI parameters in analysis of baking operations. Results for this period: (a) PGSE techniques have been applied to study the dynamics of emulsion formation and droplet coalescence. Changes in the droplet size distribution are related to mechanisms of emulsion destabilization. (b) A new capillary viscometer has been designed for use in a MRI unit. (c) The migration as a function of time of oil and water in partially baked doughs is being studied using relaxation and diffusion weighted MRI techniques. These techniques are able to distinguish water rich and oil rich regions.
Impacts
(N/A)
Publications
- LEE, H.-y., MCCARTHY, M.J. and DUNGAN, S.R. 1998. Experimental characterization of emulsion formation and coalesence by nuclear magnetic resonance restricted diffusion techniques. JAOCS 75:1-13.
- KIM, S-M., MCCARTHY, M.J., BIBBS, D. and CHEN, P. 1998. Water in tissue structures by NMR and MRI. In: THE PROPERTIES OF WATER IN FOODS, ISOPOW 6, REID, D.S., ed., Blackie Academic and Professional,
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Progress 01/01/97 to 12/01/97
Outputs
Project objectives are: (a) Apply image processing techniques in combination with MRI to quantify food structural and microstructural features. (b) Optimize the measurement of shear viscosity in terms of accuracy and shear rate range for a single measurement. (c) Incorporate the spatial and temporal variations of MRI parameters in analysis of baking operations. Results for this period: (a) The influence of motion on detecting quality factors has been examined. The initial studies demonstrate only minor effects. (b) Incorporation of Hankel transforms yields improved accuracy and increases the range of shear-rates accessible by this method. (c) Methods for directly measuring temperature and temperature variations are being applied to validate estimates of moisture content during baking.
Impacts
(N/A)
Publications
- ZION, B., KIM, S.M., MCCARTHY, M.J. AND CHEN, P. 1997. Detection of pits in olives under motion by nuclear magnetic resonance. J. Sci. Food Agric. 75(4):496-502.
- AROLA, D.F., BARRALL, G.A., POWELL, R.L., MCCARTHY, K.L. AND MCCARTHY, M.J. 1997. Use of nuclear magnetic resonance imaging as a viscometer for process monitoring. Chem. Engr. Sci. 52(13):2049-2057.
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Progress 01/01/96 to 12/30/96
Outputs
Project objectives are: (a) Apply image processing techniques in combination with MRI to quantify food structural and microstructural features. (b) Optimize the measurement of shear viscosity in terms of accuracy and shear rate range for a single measurement. (c) Incorporate the spatial and temporal variation of MRI parameters in analysis of baking operations. Results for this period: (a) The use of edge detection, chain coding and textural analysis have been successfully applied to quantify the quality of Swiss-style cheese. (b) Sources of errors and error propagation are being investigated. Undersampling is being applied to improve velocity resolution. A factor of 3 improvement in velocity resolution has been achieved. (c) Temporal variations in relaxation times and oil phase changes have been incorporated in analysis of MRI data to correctly determine moisture content of baking biscuits.
Impacts
(N/A)
Publications
- HONG, S.W. 1996. Study of the structural and dynamic changes in a cookie during baking using magnetic resonance imaging and high resolution NMR. M.S. Thesis, Univ. California, Davis. 88 pp.
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Progress 01/01/95 to 12/30/95
Outputs
Project objectives are to improve the understanding of component migration in foods and apply magnetic resonance imaging to the study of transport phenomena in foods. Data analysis procedures have been developed to follow intercellular liquid transport after bruising in apple tissue. The transport is followed by observing the changes in image contrast as a result of a decrease in magnetic susceptibility variations in the apple tissue. Procedures for quantifying bruise volume have also been developed. Measurements of spin-lattice relaxation times in gels have been analyzed in terms of gel microstructure.
Impacts
(N/A)
Publications
- MCCARTHY, M.J., ZION, B., CHEN, P., ABLETT, S., DARKE, H.H. and LILLIFORD, P.J. 1995. Diamagnetic susceptibility changes in apple tissue after bruising. J. Sci. Food and Agr. 67:13-20.
- MCCARTHY, M.J. and CHEUNG, M.-K. 1995. Magnetic resonance imaging. In: Applications of NMR to Food Science, Belton, P., McCarthy, M. and Webb, G. (eds.) Academic Press, pp. 1-23.
- ZION, B., CHEN, P. and MCCARTHY, M.J. 1995. Detection of bruises in magnetic resonance images of apples. Computers and Electronics in Agriculture 13:291-302.
- CHIU, M., PHILLIPS, R.J. and MCCARTHY, M.J. 1995. Measurement of the porous microstructure of hydrogels by NMR. J. Colloid and Interface Sci. 174:336-344.
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Progress 01/01/94 to 12/30/94
Outputs
Project objectives are to improve the understanding of component migration in foods and apply magnetic resonance imaging to the study of transport phenomena in foods. The focus in the past year has been to improve data analysis procedures and improve the design of magnetic resonance imaging pulse sequences. An overall design and data analysis procedure for incorporating both measurements of saturation fields and structural information from magnetic resonance procedures has been completed. The flow of fiber suspensions as a function of fiber content has been studied. Yield stress behavior in the suspension is a weak function of fiber concentration.
Impacts
(N/A)
Publications
- LI, T.-Q., POWELL, R.L., MCCARTHY, M.J., MCCARTHY, K.L. and ODBERG, L. 1994. Velocity measurements of fiber suspensions in pipe flow by nuclear magnetic resonance imaging method. TAPPI (Technical Association of the Pulp and Paper Industry).
- MCCARTHY, M.J., LASSEUX, D. and MANEVAL, J.E. 1994. NMR imaging in the study of diffusion of water in foods. J. Food Engr. 22:211-224.
- MCCARTHY, M.J., REID, D.S. and KAUTEN, R.J. 1994. Real time monitoring of the extent of freezing and thawing in foods. IN: PROCEEDINGS OF THE SYMPOSIUM ON FREEZING, 8TH WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, International Union.
- PILHOFER, G.M., LEE, H.-C., MCCARTHY, M.J., TONG, P.S. and GERMAN, J.B. 1994. Functionality of milk fat in foam formation and stability. J. Dairy Sci. 77:55-63.
- MCCARTHY, M.J. 1994. MAGNETIC RESONANCE IMAGING IN FOODS. Chapman and Hall, NY, 110 pp.
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Progress 01/01/93 to 12/30/93
Outputs
Project objectives are to improve the understanding of lipid and moisture migration in foods and apply magnetic resonance imaging to the study of transport phenomena in foods. Primary focus in the study of moisture and lipid migration has been the design and construction of a baking/frying oven for use in a magnetic resonance imaging spectrometer. The oven was completed in late November and the initial images of cookies baking and meat frying were acquired in December. A novel method has been developed to measure the shear stress-shear strain relationship of foods using nuclear magnetic resonance imaging and a pressure drop reading for fluids in tube flow. For suspensions in tube flow secondary flows were characterized and are most likely due to particle rotations in the high shear regions. Nuclear magnetic resonance signal intensity in flow images has been related to turbulence intensity and correlates well with traditional experimental techniques.
Impacts
(N/A)
Publications
- CHEN, P., MCCARTHY, M.J., KAUTEN, R., SARIG, Y. and HAN, S. 1993. Maturity evaluation of avocados by NMR methods. J. Agr. Engr. Res. 55(3):177-187.
- PILHOFER, G.M., MCCARTHY, M.J., KAUTEN, R.J. and GERMAN, J.B. 1993. Phase separation in optically opaque emulsions. J. Food Engr. 20:369-380.
- HEIL, J.R., OZILGEN, M. and MCCARTHY, M.J. 1993. Magnetic resonance imaging analysis of water migration and void formation in baking biscuits. AIChE Symposium Series No. 297, 89:39-45.
- HEIL, J.R., MCCARTHY, M.J. and OZILGEN, M. 1992. Parameters for predicting canning quality of dry kidney beans. J. Sci. of Food and Agr. 60(4):519-523.
- MANEVAL, J.E., POWELL, R.L., MCCARTHY, M.J. and MCCARTHY, K.L. 1992. Magnetic resonance imaging of multiphase systems. In: PARTICULATE TWO-PHASE FLOW, ROCO, M.C., ed., Butterworth-Heinemann, Boston, MA, pp. 127-140.
- OZILGEN, S., SIMONEAU, C., GERMAN, J.B., MCCARTHY, M.J. and REID, D.S. 1993. Crystallization kinetics of emulsified triglycerides. J. Sci. of Food and Agr. 61(1):101-108.
- SIMONEAU, C., MCCARTHY, M.J., REID, D.S. and GERMAN, J.B. 1993. Influence of triglyceride composition on crystallization kinetics of model emulsions. J. Food Engr. 19(4):365-387.
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Progress 01/01/92 to 12/30/92
Outputs
Project objectives are to improve the understanding of lipid and moisture migration in foods and apply magnetic resonance imaging to the study of transport phenomena in foods and model food systems. Experimental methods previously developed have been applied to test kinetic models of lipid crystallization. Lipid crystallization kinetics is accurately predicted by the kinetic models. Moisture and lipid migration during frying have been quantified. Use of magnetic resonance imaging to characterize the rheology of foods has been extended to homogeneous fluids, fibrous suspensions and particulate suspensions. Existence of secondary flows superimposed upon simple rectilinear flow of suspensions has been confirmed. The secondary flows act as another dephasing mechanism and hence decrease the signal in magnetic resonance images.
Impacts
(N/A)
Publications
- MCCARTHY, M.J., MANEVAL, J. and POWELL, R.L. 1992. Structure/property measurements using magnetic resonance spectroscopy and imaging. In: ADVANCES IN FOOD ENGINEERING, SINGH, R.P. and WIRAKARTAKUSUMAH, M.A., eds., CRC Press, Boca Raton, FL.
- FARKAS, B.E., SINGH, R.P. and MCCARTHY, M.J. 1992. Measurement of oil/water interface in foods during frying. In: ADVANCES IN FOOD ENGINEERING, SINGH, R.P. and WIRAKARTAKUSUMAH, M.A., eds., CRC Press, Boca Raton, FL, pp. 237-246.
- HEIL, J.R., MCCARTHY, M.J. and OZILGEN, M. 1992. Magnetic resonance imaging and modeling of water up-take into dry beans. Lebensm.-Wiss. u.-Technol. 25:280-285.
- ROSENBERG, M., MCCARTHY, M.J. and KAUTEN, R.J. 1992. Evaluation of eye formation and structural quality of swiss-type cheese by magnetic resonance imaging. J. Dairy Sci. 75:2083-2091.
- SIMONEAU, C., MCCARTHY, M.J., REID, D.S. and GERMAN, J.B. 1992. Measurement of fat crystallization using NMR imaging and spectroscopy. Trends in Food Sci. & Tech. 3:208-211.
- POWELL, R.L., SEYMOUR, J.D., MCCARTHY, M.J. and MCCARTHY, K. 1992. Magnetic resonance imaging as a tool for rheological investigation. In: PROCEEDINGS OF THE XITH INTERNATIONAL CONGRESS ON RHEOLOGY, Brussels, Belgium, August 17-21.
- OZILGEN, S., SIMONEAU, C., GERMAN, J.B., MCCARTHY, M.J. and REID, D.S. 1992. Crystallization kinetics of emulsified triglycerides, J. Sci. of Food and Agr.
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Progress 01/01/91 to 12/30/91
Outputs
Project objectives are to improve the understanding of lipid and moisture migration in foods and apply magnetic resonance imaging spectroscopy to the study of transport phenomena in foods and model food systems. Methods have been developed and applied to foods to measure the lipid and moisture spatial distribution as well as concentrations. These methods were first applied to model food emulsions and mixtures and then applied to actual foods. These initial methods have been extended to measure the crystallization rate of lipids in actual food systems. This is accomplished by following the decrease in the lipid hydrogen resonance. Magnetic resonance imaging has proven to be an effective method to measure moisture change in foods and hence improve our understanding of mass transfer. Effective moisture diffusivities calculated from magnetic resonance imaging data agree well with diffusivities predicted from other experimental techniques. The characterization of the
rheological behavior of suspensions was initiated with preliminary results indicating the existence of secondary flows superimposed upon simple rectilinear flow, even at very low Reynolds numbers (<100). A simple model to predict the acid requirement for pH modified processing of foods was completed.
Impacts
(N/A)
Publications
- WINKLER, M., MCCARTHY, M.J. and GERMAN, J.B. 1991. Noninvasive measurement of lipid and water in food using magnetic resonance imaging. J. Food Sci. 56(3):811-815.
- MCCARTHY, M.J., CHAROENREIN, S., GERMAN, J.B., MCCARTHY, K.L. and REID, D.S. 1991. Phase volume measurements using magnetic resonance imaging. In: WATER RELATIONSHIPS IN FOODS, LEVINE, H. and SLADE, L., eds., Plenum Press, pp. 615-626.
- MCCARTHY, M.J., HEIL, J.R., KRUEGERMANN, C. and DESVIGNES, D. 1991. Acid requirement for pH modification of processed foods. J. Food Sci. 56(4):973-976.
- ROSENBERG, M., MCCARTHY, M.J. and KAUTEN, R. 1991. Magnetic resonance imaging of cheese structure. Food Structure 10:185-192.
- MANEVAL, J.E., MCCARTHY, M.J. and POWELL, R.L. 1991. NMR flow measurements in fibrous suspensions. In: PROCEEDINGS OF THE 1991 TAPPI ENGINEERING CONFERENCE, Technical Assoc. of the Pulp and Paper Industry.
- MCCARTHY, M.J., PEREZ, E. and OZILGEN, M. 1991. Model for transient moisture profiles of a drying apple slab using the data obtained with magnetic resonance imaging. Biotechnology Progress 7:540-543.
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Progress 01/01/90 to 12/30/90
Outputs
Project objectives: 1) improve models of mass transfer in food systems, 2) develop new techniques for measuring mass diffusivities and 3) apply magnetic resonance imaging, MRI, to study transport phenomena in food systems. MRI has been used to quantify: 1) phase separation in model food emulsions using spin-lattice relaxation time measurements, 2) quantify the kinetics of milk fat crystallization in model food systems and the influence of modifiers on the crystallization rate, 3) quantify the water diffusivity in apple tissue during dehydration and in baked goods during baking, 4) the rheological properties of fluid foods in tube flow such as tomato juice and paper pulp. This experimental information has resulted in improved models of mass transfer during the dehydration of fruits and baking of breads, biscuits and cookies.
Impacts
(N/A)
Publications
- No publications reported this period.
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Progress 01/01/89 to 12/30/89
Outputs
Project Objectives are to: improve models of mass transfer in food systems; develop new techniques for measuring mass diffusivities in foods; and apply magnetic resonance imaging, MRI, to study transport phenomena in food systems. MRI has been used to measure the vertical mass distribution in a foam, measure moisture mobility in a foam, measure freezing rates in foods and rates of creaming in emulsions. Techniques are under development to quantify moisture and lipid transport and lipid phase changes during baking of biscuits. These measurements are crucial to improve our fundamental understanding of the chemistry and physics of multiphase systems. For instance, the influence of stabilizer concentration on the creaming rate of an emulsion can be readily measured using magnetic resonance techniques. This type of information will also improve our understanding of the mechanisms involved in determining food quality, stability and texture especially as influenced by
compositional changes.
Impacts
(N/A)
Publications
- HEIL, J.R., MCCARTHY, M.J., MCINTYRE, D.J. and MERSON, R.L. 1989. Influence of gluconic acid on thermal processing requirements for canned whole peeled tomatoes. J. Food Proc.andPress. 13:431-445.
- GERMAN, J.B. and MCCARTHY, M.J. 1989. Stability of aqueous foams; analysis using magnetic resonance imaging. J. Ag. and Food Chem. 37:1321-1324.
- MCCARTHY, M.J., CHAROENREIN, S., HEIL, J.R. and REID, D.S. 1989. MRI measurements of frozen systems. Proceedings of the International Conference on Technical Innovations in Freezing and Refrigeration of Fruits and Vegetables, Davis, CA.
- MCCARTHY, M.J. and PEREZ, E. 1989. Measurement of effective moisture diffusivities using MRI. Proceedings of the Fifth International Congress on Engineering and Food, Cologne, Federal Republic of Germany. Elsevier Appl. Sci. Pub., London.
- MCCARTHY, M.J., MCCARTHY, K.L., GERMAN, J.B. and WINKLER, M. 1989. Foam and emulsion stability; measurements by MRI. Proceedings of the Fifth International Congress on Engineering and Food, Cologne, Federal Republic of Germany.
- MCCARTHY, K.L., MCCARTHY, M.J. and GERMAN, J.B. 1989. Modeling of foam drainage and collapse: incorporation of vertical mass distribution. Proceedings of the Fifth Intl. Congress on Engineering and Food, Cologne, Fed. Rep. Germany.
- MCCARTHY, M.J. 1989. Interpretation of the magnetic resonance imaging signal.
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Progress 01/01/88 to 12/30/88
Outputs
Project Objectives are to: (1) improve models of mass transfer in food systems, (2) develop new techniques for measuring mass diffusivities in foods and (3) apply magnetic resonance imaging, MRI, to study transport processes in food systems. MRI has been used to measure the concentration dependence of the moisture diffusivity during isothermal air drying of an apple. MRI has also been applied to study freezing, foam stability, quality factors and emulsion stability.
Impacts
(N/A)
Publications
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Progress 01/01/87 to 12/30/87
Outputs
Project objectives are to: improve models of mass transfer in food systems; develop new techniques for measuring mass diffusivities in foods; and apply magnetic resonance imaging, MRI, to study transport processes in food systems. Two systems are initially being studied, pH modification of low acid foods and drying of apples. A preliminary process model describing the acidification of foods is being developed. Mass diffusivities, D, for common acids have been measured in vegetables and meats. A new color indicator technique was developed and used to measure D in foods. Initial studies using MRI to measure moisture profiles, in an apple during drying, were successful. However, knowledge of the variation of water relaxation rates with moisture content are necessary for quantitative analysis.
Impacts
(N/A)
Publications
- MCCARTHY, M.J. and HEIL, J.R. 1988. Measurement of Acid Diffusion in Canned Vegetables Using pH sensitive Indicators, Journal of Food Science, In press.
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