As a result of the MRI study of dough fermentation and bread baking we have published an original research article, in which we presented dough pore dynamics and dough volume dynamics during fermentation as well as dynamics of bread crust formation during bread baking. Dough samples were prepared from four different wheat flour types, while MR images were analyzed using complex mathematical morphology routines.
COBISS.SI-ID: 24389671
In collaboration with researchers in the Netherlands (University of Delft, Wageningen University, the industry - Unilever) a method of optimizing the parameters of rapid 3D imaging has been developed. The method was used to monitor processes in biological systems for the food industry. Specifically, it was used to monitor and analyze various types of rice in cooking.
COBISS.SI-ID: 2157412
Freezing and thawing processes of different food products were followed by dynamical 3D magnetic-resonance imaging. Changes in the food structure during freezing were observed. They were attributed to formation of ice crystals that break the cells walls. The difference between fast and slow freezing was studied as well. The results show that resulting structural changes depend on freezing parameters. It was shown that MRI is capable to follow the freezing and thawing processes and therefore to determine the optimal freezing and thawing conditions to preserve food quality.
COBISS.SI-ID: 24919079
During the cooking food is changing its molecular structure due to transport of substrate and water. These processes cannot be described with a simple diffusion or imbibition, however, their understanding is very important to understand the impact of food preparation and precooking, the cooking time and the structure and edibility of dishes. The project group has collaborated with researchers in the Netherlands (Delft University, University of Wageningen, the industry - Unilever) in the construction of a complex diffusion model of porous starch hidratacion.
COBISS.SI-ID: 2175844
A new method for studying diffusion in polymer samples was developed. The method is based on NMR modulated gradient spin echo, which enables quantification of polymer segmental displacement via measurement of the velocity autocorrelation. The method is useful for studying molecular motion in various food samples, in particular those that can be considered as polymers.
COBISS.SI-ID: 2362212