In this chapter, the authors discuss how magnetic resonance imaging (MRI) has thus far been deployed in a wide range of applications in plants and foods, and also outline future perspectives. The flow characterization of granular or fluid food products, often of non-Newtonian nature, is crucial for designing and optimizing the quality and sensory properties of foods, as well as their efficient processability. The authors outline how information regarding structural and density variations, as well as interparticle interaction effects of food materials under flow, can be spatially encoded during MRI experiments. There is a continuous effort in improving the quantity and quality of plant products like fruits, seeds, cereal grains and tubers, and vegetables. For both such transformative food processing and shelf-life studies, MRI has proven itself as a valuable approach for noninvasive, real-time, and often quantitative assessment of water and oil migration.
|Title of host publication
|Magnetic Resonance Microscopy
|Subtitle of host publication
|Instrumentation and Applications in Engineering, Life Science, and Energy Research
|Sabina Haber-Pohlmeier, Bernhard Blümich, Luisa Ciobanu
|Number of pages
|Published - 25 Apr 2022