Assesment of food product by time domain NMR and MRI

author: Henk van As, University of Wageningen

Description

V predavanju bodo predstavljene napredne preiskave živil z neinvazivnimi metodami jedrske magnetne resonance in slikanja z magnetno resonanco. Predavanje bo s konkretnimi zgledi osredotočeno na preučevanje vpliva postopkov, ki jih razvija prehrambena tehnologija, na rok trajanja, strukturo živil in sposobnost živil, da čim hitreje vežejo vodo.

Categories

Top: Medicine

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*Slides*
0:00	Assessment of food products by time domain NMR and MRI
1:55	Outline
2:51	Health foods: composition, structure and appreciation
3:32	Structure Property Modelling: Food
4:40	NMR and MRI methods
5:44	The MRI ‘conflict of interest’
6:20	Outline
6:37	(Gouda, real Dutch?) Cheese
7:34	Water and fat (and proteins) in cheese
10:59	(Standard) Spin Echo Imaging: how?
11:59	Quantitative amplitude + T2 imaging?
12:43	S/N and complexity: imaging vs non-imaging
13:19	Imaging mode: gradients in cheese
14:02	Water and fat imaging
14:55	Increase resolution by combined measurements
15:13	A step in the cheese making process: Pressing of curd
15:50	T2 imaging or turboSE (RARE)?
16:35	Pressing of curd
17:34	T2 imaging during pressing
18:38	Outline
19:02	Background
20:06	High quality, fast cooking rice
20:34	The MRI ‘conflict of interest’
20:50	Fast Spin Echo or Turbo Spin Echo or RARE: time resolution ~ 1 min.
21:18	Single slice out of 3D data set as function of cooking time
22:56	Partner in Innovation
23:31	Description of water uptake classes
24:06	Time Domain NMR
25:45	Time Domain NMR: Rice – comparison of mobility (T2)
26:17	Time Domain NMR: Rice – comparison of mobility (T2)
26:31	Time Domain NMR: quantification Rice – Liquid to Solid ratio (L/S)
27:56	13C CP MAS spectra comparison of rice samples
28:24	Outline
28:46	Stability of (healthy) snacks (foods On-the-Go)
29:42	Time domain NMR: Low moisture content cereal based matrix
30:17	Short T2 imaging: how?
31:26	MSE and SPI of dry bread (crackers)
32:22	Varying TD: short T2 imaging and amplitude
33:06	Quantitative SPI mapping: crackers
34:09	Quantitative SPI mapping: crackers
34:35	Liquid water ingress from agar
35:49	Gas phase water ingress: one-sided
36:15	Water ingress crackers
36:45	Outline
36:56	Integrity of plant cell (membranes)
37:47	T2 analysis part of scale of onion
40:11	Heat treatment: effect of vacuum infiltration by Gd-DTPA solution (T2 ~ 10 ms)
41:42	D-T2 correlation plot: part of scale of onion
42:40	Simulation: D(?) as function of P
43:50	Experiment: Dav vs ? ; permeability
44:59	Permeability calculation for restricted diffusion in confined geometry
46:04	Region Selection Permeability
46:54	Outline
46:58	Conclusions
49:37	WNMRC: Spider in Web
50:39	slide56
52:04	Acknowledgement

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