T2 distribution of boiled dry spaghetti measured by MRI and its internal structure observed by fluorescence microscopy

Sekiyama, Yasuyo; Horigane, Akemi K.; Ono, Hiroshi; Irie, Kentaro; Maeda, Tatsuro; Yoshida, Mitsuru

doi:10.1016/j.foodres.2012.05.019

Cited by 36 publications

(19 citation statements)

References 31 publications

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“…Nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) are powerful techniques to measure the moisture profile of foods. The moisture profiles of rice grains during cooking (Horigane et al 2006), noodles during dehydration or rehydration (Sekiyama et al 2012;Hills et al 1996;Hills et al 1997;Irie et al 2004), and cheese during brining (Altan et al 2011) were measured using these techniques. Although these techniques can provide information regarding moisture profiles, the accuracy of the measurement is insufficient to verify the numerically calculated profile due to the following four limitations:…”

Section: Introductionmentioning

confidence: 99%

Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing

Ogawa

Adachi

2013

Food Bioprocess Technol

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A method using an image processing technique was developed to measure the moisture profile in pasta during its rehydration process. The method is based on the increase in sample color brightness with increasing moisture content. Compared to currently used methods, this method has the advantage that moisture contents around 0.1 kg-H2O/kg-d.m. can be easily measured at a spatial resolution of 1.6 µm. The moisture profiles obtained by this method suggested that penetration of water into small holes and cracks on the pasta 2 surface, water diffusion in the pasta, and structural relaxation of the protein matrix play important roles in the rehydration mechanism. It was also suggested that starch granule gelatinization prevented water migration into the interior portion of the pasta.

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Section: Introductionmentioning

confidence: 99%

Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing

Ogawa

Adachi

2013

Food Bioprocess Technol

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“…Some researchers have monitored the moisture of food by using traditional methods, which are destructive, time consuming, and off‐line usages. In recent years, low‐field nuclear magnetic resonance (LF‐NMR) and magnetic resonance image (MRI) have become useful techniques for analyzing the moisture content and distribution of various food products during processing or storage due to their advantages, including the sensitivity, real‐time, quantitative measurement, noninvasiveness, and low cost (Cheng et al., ; Sekiyama et al., ; Tan, Lin, Zu, Zhu, & Cheng, ). Mechanistically, LF‐NMR detects the resonant radio frequency absorption by spin‐spin relaxation time (T 2 ) of water protons, fat protons, carbohydrate protons, or protein protons, while MRI is able to visualize internal chemical composition, spatial distribution of water, and structural information during processing (Fan et al., ; Xu, Jin, Zhang, & Chen, ).…”

Section: Introductionmentioning

confidence: 99%

High pressure‐assisted vacuum‐freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing

Ling

Xuan

et al. 2020

Journal of Food Science

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High pressure processing (HPP), as nonthermal processing technology, has the potential to increase the drying rate due to its improvement of heat and mass exchange in different processes. In this study, the moisture migration in shrimps during HPP‐vacuum‐freeze drying (HPP‐VFD) processes has been monitored by using low‐field nuclear magnetic resonance and magnetic resonance image (MRI) in comparison with hot air‐drying and VFD. Based on the T2 relaxation spectra, three water fractions corresponding to bound water (hydrogen‐bonded water), immobile water (water trapped by organization structure or cell member), and free water were observed. For group B, with increasing drying time (4 to 22 hr), the transverse relaxation times of T21, T22, and T23 were significantly decreased (76.79%, 57.78%, and 40.9%) (P < 0.05). The content of immobile water (A22) and free water (A23) decreased (81.55% and 89.07%), whereas the bound water (A21) increased (7.26%). In comparison with group B, the T21, T22, and T23 of group C showed greater decrease (83.12%, 87.12%, and 89.57% for group C) so that HPP pretreatment could shorten the relaxation time. MRI analysis further proved that HPP‐VFD drying has improved drying efficiency, and moisture migration was from the exterior to the interior part with increasing drying time. SEM analysis demonstrated that no significant damage of muscle fibers with narrower gaps was observed for groups B and C. Overall, HPP, as a pretreatment technology, could accelerate the moisture migration and improve the drying efficiency of VFD process for shrimp. Practical Application High pressure processing (HPP) is now well known as a nonthermal processing technology and becoming increasingly acknowledged. However, there is limited information about its application in shrimp‐drying process and the moisture dynamic of shrimp subjected to high pressure processing‐assisted vacuum‐freeze drying. This study could provide valuable information regarding the moisture status and migration in HPP‐VFD shrimp monitored by LF‐NMR and MRI methods. The results showed that HPP processing at 550 MPa for 10 min can be used as an interesting method for drying pretreatment, increasing its drying rate and consequently reducing its process time, and it demonstrated that the methods used in this study had good correlation coefficient with physicochemical properties of shrimp, which may be real‐time and nondestructive monitoring methods for shrimp‐drying process.

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“…Magnetic resonance imaging (MRI) is a well‐known technique for measuring moisture profiles of foods. The moisture profiles of certain types of noodles have been measured using MRI (Kojima et al ., ; Lai & Hwang, ; Sekiyama et al ., ). However, this technique has some limitations.…”

Section: Introductionmentioning

confidence: 99%

Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch

Fukuzawa

Ogawa

Nakagawa

et al. 2016

Int J of Food Sci Tech

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Wheat noodles were prepared using flour to which hydroxypropylated tapioca starch was added, and the effect of this addition on the moisture distribution within the noodles during cooking was examined using a digital image processing technique. The addition of the modified starch slightly increased the moisture content and narrowed the flat distribution near the noodle surface. The distribution features reflected the changes in the water absorption behaviour caused by the properties of the modified starch and the reduction in the gluten content. Addition of the modified starch lowered Young's modulus and the energy for 99% strain of the noodles in the texture analysis to, at maximum 35% and 65%, and decreased the breakability of the noodles. These changes in the moisture distribution and textural properties have been ascribed to changes in both the state of the starch granules near the surface and the structure of the gluten network.

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T2 distribution of boiled dry spaghetti measured by MRI and its internal structure observed by fluorescence microscopy

Cited by 36 publications

References 31 publications

Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing

Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing

High pressure‐assisted vacuum‐freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing

Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch

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