Noninvasive Measurement of Lipid and Water in Food Using Magnetic Resonance Imaging

Abstract

Structural properties and quality of many foods depend on changes in the state and distribution of food components. However, information on distribution of food components and their role in providing structure has been difficult to investigate in foods. Noninvasive, dynamic measurement of foods was investigated with nuclear magnetic resonance imaging to simultaneously investigate lipid and water separately. Different relaxation values exhibited by each component allowed resolution of oil and water through relaxation weighted images. This approach is applicable to study of food structure, dynamics, and component interactions.

Applications of Non-invasive and Novel Methods of Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging in Aquatic Products

“…NMR spectroscopy probes into the interaction of a nucleus with an applied external magnetic field ( 13 ) and was initially used to illustrate the structure of molecules and their chemical properties in the 1970s ( 14 ). It can qualitatively and quantitatively analyze the composition and structure of organic and inorganic materials ( 15 ).…”

Relaxation RMN et IRM : un couplage indispensable pour l'étude des produits alimentaires

“…11), les variations de niveau de gris sont directement corrélées à la quantité de matière grasse liquide. L'avantage de la technique réside dans la possibilité d'accéder aux cinétiques de cristallisation de produits de grand volume et donc de se rapprocher des conditions industrielles [53][54][55][56] et, d'autre part, d'obtenir des cartographies de taux de cristallisation dans des produits transformés [57] ou directement dans des pièces de porcs [58]. Ce dernier travail a démontré que les tissus adipeux étaient structurés en couches caractérisées par des points de fusions diffé-rents.…”

NMR imaging of the wheat grain cooking process

“…For example, Winkler et al (1991) exploited differences in T 1 relaxation times to selectively resolve lipids and water in oil/water emulsions. For example, Winkler et al (1991) exploited differences in T 1 relaxation times to selectively resolve lipids and water in oil/water emulsions.…”

“…In some cases, the T 2 relaxation times between different regions in the sample may be too similar for effective contrast to occur, and other strategies must be adopted, such as T 1 contrasting. For example, Winkler et al (1991) exploited differences in T 1 relaxation times to selectively resolve lipids and water in oil/water emulsions.…”