Real-time mapping of moisture migration in cereal based food systems with Aw contrast by means of MRI

Węglarz, Władysław P.; Hemelaar, M.; Linden, K. van der; Franciosi, N.; Dalen, G. van; Windt, Carel W.; Blonk, H.; Duynhoven, John van; As, Henk Van

doi:10.1016/j.foodchem.2007.04.077

Cited by 20 publications

(6 citation statements)

References 18 publications

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“…The dependence of T 2 or T 1 on water content has been applied to determine oil and water content in fried food [37], to quantify the ice gradient in dough during freezing and thawing processes [38], to quantify water distribution during curd draining [39], and to monitor water ingress during rehydration of pasta [40,41] and cereal-based products [42,43], during drying of gelatine gels [44], and after cooking of pasta [45,46]. An example of moisture loss during drying of gels is given in figures 1 and 2 [47].…”

Section: Water Relaxation and Water Contentmentioning

confidence: 99%

Investigations of food colloids by NMR and MRI

Mariette¹

2009

Current Opinion in Colloid & Interface Science

118

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Since the publication of the ISO method for measurement of solid fat content using NMR relaxation at low field, the application of this technique to the characterisation of food composition and food structure on several length scales has expanded considerably.Improvements in the electronic and computational specifications of NMR spectrometers and the use of more sophisticated signal processing methods have led to several new applications, and NMR, previously recognized as a powerful technique to provide information regarding composition, is now widely used for microstructural investigations. Moreover, MRI applications have in recent years been extended from the medical field to food science and this has opened up new opportunities for the understanding of food. We examine here recent developments in these techniques, including NMR relaxation, multidimensional NMR relaxation, diffusion NMR and MRI.

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Section: Water Relaxation and Water Contentmentioning

confidence: 99%

Investigations of food colloids by NMR and MRI

Mariette¹

2009

Current Opinion in Colloid & Interface Science

118

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“…Using the same pulse sequence, it is also possible to obtain images of water penetrating the polymer matrix before the glassy-rubbery transition. However, significant loss in signal intensity occurs due to T 2 relaxation times shorter than ~10 ms. Spin-echo-based MRI does not allow measurements of solutions in a “dry” glassy polymer matrix with T 2 shorter than 100 μs, a very low level of water in polymer matrix can be visualized with MRI using other pulse sequences designed to solid state MR imaging ( 14 , 16 ).…”

Section: Introductionmentioning

confidence: 99%

“…In this way, MRI allows for the quantification of both the evolution of the region’s sizes as well as the development of fronts (boundaries) between the regions within the HPMC matrix. It should be noted that the use of MRI in the visualization of the multiple regions in a hydrated polymer matrix requires the correct choice of parameters of the measuring method (TE, TR) in order to achieve measurable contrast between different regions ( 16 ).…”

Section: Introductionmentioning

confidence: 99%

Magnetic Resonance Imaging and Image Analysis for Assessment of HPMC Matrix Tablets Structural Evolution in USP Apparatus 4

et al. 2010

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PurposeThe purpose of the study was to present a methodology for the processing of Magnetic Resonance Imaging (MRI) data for the quantification of the dosage form matrix evolution during drug dissolution. The results of the study were verified by comparison with other approaches presented in literature.MethodsA commercially available, HPMC-based quetiapine fumarate tablet was studied with a 4.7T MR system. Imaging was performed inside an MRI probe-head coupled with a flow-through cell for 12 h in circulating water. The images were segmented into three regions using threshold-based segmentation algorithms due to trimodal structure of the image intensity histograms.ResultsTemporal evolution of dry glassy, swollen glassy and gel regions was monitored. The characteristic features were observed: initial high expansion rate of the swollen glassy and gel layers due to initial water uptake, dry glassy core disappearance and maximum area of swollen glassy region at 4 h, and subsequent gel layer thickness increase at the expense of swollen glassy layer.ConclusionsThe temporal evolution of an HPMC-based tablet by means of noninvasive MRI integrated with USP Apparatus 4 was found to be consistent with both the theoretical model based on polymer disentanglement concentration and experimental VIS/FTIR studies.

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“…Both decreased porosity and increased lipid content were found to reduce the effective moisture diffusivity in model sponge cakes (Roca et al 2006). Fat coating of a flour-based crunchy product was similarly reported to increase hydration time (Weglarz et al 2007). Another potential chemically based inhibitor of sorption into flour-based systems is aging, which presumably increases molecular associations through amylopectin crystallization (Baik and Chinachoti 2000;Baik et al 2003) and likely cross-linking of starch and gluten Barrett et al 2000).…”

Section: Introductionmentioning

confidence: 99%

“…2006). Fat coating of a flour‐based crunchy product was similarly reported to increase hydration time (Weglarz et al. 2007).…”

Section: Introductionmentioning

confidence: 99%

Effect of Bread Crumb Structure and Composition on Rate of Moisture Sorption in Sandwich Composites

Barrett

Sajjad

Kaletunç

2009

Journal of Food Processing and Preservation

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Shelf‐stable sandwiches will undergo thermodynamically driven migration of moisture from relatively high to relatively low aw regions, thereby potentially compromising stability and acceptance. While differences in aw determine the final moisture‐content distribution, rates of migration can be affected by physicochemical properties of the moisture‐receiving phase. Lowered aw bread crumb that varied in: bulk density/cell size, oil content, resistant starch content and gluten content was produced and interfaced with higher aw cheese and stored for 4 weeks. The bread was sliced into 5 mm sections parallel to the interface and added moisture per gram calculated for each section weekly, and distributions of g added moisture/g dry weight versus distance were determined. Treatment varied distribution parameters, and sorption was reduced in higher density, oil content and resistant starch content bread crumb. Adjustment of bread physicochemical properties can improve the shelf life of stored sandwiches. PRACTICAL APPLICATIONS Migration of moisture from higher to lower water activity regions in stored sandwich composites can be slowed – and thus, product quality enhanced – by adjusting the physicochemical properties of the bread phase. Specifically, increasing the bulk density, oil content and resistant starch content of the bread/crust component will slow sorption from higher aw fillings.

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Real-time mapping of moisture migration in cereal based food systems with Aw contrast by means of MRI

Cited by 20 publications

References 18 publications

Investigations of food colloids by NMR and MRI

Investigations of food colloids by NMR and MRI

Magnetic Resonance Imaging and Image Analysis for Assessment of HPMC Matrix Tablets Structural Evolution in USP Apparatus 4

Effect of Bread Crumb Structure and Composition on Rate of Moisture Sorption in Sandwich Composites

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