Anomalies in moisture transport during broccoli drying monitored by MRI?

X. Jin, A.J.B. van Boxtel, E. Gerkema, F.J. Vergeldt, H. van As, G. van Straten, R.M. Boom, R.G.M. van der Sman

Research output: Contribution to journalArticleAcademicpeer-review

38 Citations (Scopus)


Magnetic resonance imaging (MRI) offers unique opportunities to monitor moisture transport during drying or heating of food, which can render unexpected insights. Here, we report about MRI observations made during the drying of broccoli stalks indicating anomalous drying behaviour. In fresh broccoli samples the moisture content in the core of the sample increases during drying, which conflicts with Fickian diffusion. We have put the hypothesis that this increase of moisture is due to the stress diffusion induced by the elastic impermeable skin. Pre-treatments that change skin and bulk elastic properties of broccoli show that our hypothesis of stress-diffusion is plausible.
Original languageEnglish
Pages (from-to)65-75
JournalFaraday Discussions
Publication statusPublished - 2012


  • viscoelastic behavior
  • cooking
  • model
  • nmr
  • simulation
  • carrot
  • grain
  • food
  • meat


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