Visualisation of the hydration of food by nuclear magnetic resonance imaging

S. L. Duce, L. D. Hall

Research output: Contribution to journalArticlepeer-review

23 Citations (Scopus)

Abstract

The hydration of butter bean, rigatoni pasta and a snack food was visualised non-invasively by NMR imaging. The rate at which water is absorbed into the samples and the changes that result were observed. The relationship between the intensity of the image signal and water content was also investigated.

Original languageEnglish
Pages (from-to)251-257
Number of pages7
JournalJournal of Food Engineering
Volume26
Issue number2
DOIs
Publication statusPublished - 1995

ASJC Scopus subject areas

  • Food Science

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