A method for fast dynamical MR imaging with temperature controlling was developed. Fast MRI methods were used to study dynamic structural changes during fermentation and baking at different conditions: temperature, fermentation time, the influence of different supplements. It was shown that the method provides information on dough structure, observation of fermentation process and crust formation during baking. Since MRI allows non-invasive monitoring of changes that occur during fermentation and baking processes, it can help to determine the optimal parameters for food preparation.
B.03 Paper at an international scientific conference
COBISS.SI-ID: 23974951The operation and performance of the system for temperature control, which has been used in attempts to magnetic resonance imaging of food, was tested and analyzed. Based on this analysis a diploma thesis was done.
D.10 Educational activities
COBISS.SI-ID: 2298980