The freezing and thawing processes of different food products were followed by dynamical 3D magnetic-resonance imaging. The changes in the food structure during freezing were observed. They were attributed to formation of ice crystals that break the cells walls. Also the difference between fast and slow freezing was studied. The results show that the resulting structural changes depend on the 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
A method for fast dynamically MR imaging in combination 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.
COBISS.SI-ID: 24389671