Magnetic resonance imaging in food science
1998
Hills, Brian
This book presents a unified approach to food imaging by considering how MRI studies of foods undergoing processes such as drying, freezing, baking, extrusion, and freeze-drying can be modeled using mass and heat transport equations and how these mathematical models can be used in process design optimization programs. In addition to the macroscopic, it also focuses on the microscopic distance scales in foods as probed by NMR microimaging and NMR microscopy. The role of food microstructure in controlling moisture and heat transport in foods is also be discussed.
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