Projects / Programmes
Raziskave priprave in predelave hrane z metodami magnetno resonačnega slikanja in spektroskopije (Slovene)
| Code |
Science |
Field |
Subfield |
| 4.03.07 |
Biotechnical sciences |
Plant production |
Technology of vegetal origin food |
| Code |
Science |
Field |
| 2.11 |
Engineering and Technology |
Other engineering and technologies |
Researchers (9)
Organisations (2)
Significance for science
In this project, we have shown that MRI can be successfully used to monitor changes in food during processing, preparation and preservation. For the purpose of the project, a device that allowed MR imaging in a rather large temperature range was also developed. The device enabled MR imaging at temperatures below freezing, which allowed experiments of food freezing, while with the same device, it was also possible to reach temperatures up to 200 °C, which allowed baking while MR imaging. For the project needs it was also necessary to modify numerous MRI sequences. The sequences had to enable rapid (dynamic) imaging with a considerable spatial resolution. In the project, many modern approaches of image analysis based on mathematical morphology operations were used. Numerous mathematical models that describe the process of freezing and thawing of different tissues and predict the optimum conditions of freezing and thawing have also been developed. In studies of food freezing we noticed some interesting phenomena that we did not expect, such as the existence of supercooled liquid that was observed at freezing of some types of fruits. Using some special MR imaging methods we were able to distinguish between free and bound water. This was important in food soaking and cooking experiments. The effect of humidity and temperature on the drying of meat products was examined as well. In the experiments, the spatial distribution and the total amount of water in the product was monitored. A possible formation of dry crust and wet core was examined during drying. An original method of measuring the amount of oxygen using electron paramagnetic resonance signal was introduced. Using the method, the permeability of various films intended for food vacuum packaging was studied. We believe that results of the project may contribute to a better understanding of various processes related to food. Nevertheless, this is proved by citations of our work emerging during project implementation.
Significance for the country
MRI methods can be used to determine the optimal parameters for food processing or they can be used to monitor food production processes. The introduction of new MRI methods for control and monitoring of food manufacturing processes may help to improve the quality and competitiveness of our food industry in the world. As also promised in the project proposal, we contacted some representatives of the Slovenian food industry; specifically, we were in touch with Droga Kolinska. From them, we got some suggestions for mutually interesting research that would have for us an interesting scientific content and for them a technological importance, as it could help them in introduction of more optimal production processes. Moreover, the results of this project are also new, fast and non-destructive test methods of monitoring food quality and safety. The methods could lead to a reduction of food manufacturing and storage prices, or they could provide safer and better quality food, which would be therefore also more competitive in the market.
Most important scientific results
Annual report
2009,
2010,
2011,
final report,
complete report on dLib.si
Most important socioeconomically and culturally relevant results
Annual report
2009,
2010,
2011,
final report,
complete report on dLib.si
