title: Phase volume measurements using magnetic resonance imaging.
abstract: The phase distribution of components in both model and actual food systems has been quantified using Magnetic Resonance Imaging. We present measurements of effective moisture diffusivities, vertical mass distributions in foams, and crystallization of water and lipid components. The interpretation of this information allows one to quantify the interactions of various components and structural features within a sample. These measurements are made noninvasively and nondestructively and can be repeated over time to obtain information on the dynamics of the system.
authors.affiliation: Department of Food Science and Technology, University of California, Davis 95616.
authors.forename: M J
authors.initials: MJ
authors.lastname: McCarthy
authors.forename: S
authors.initials: S
authors.lastname: Charoenrein
authors.forename: J B
authors.initials: JB
authors.lastname: German
authors.forename: K L
authors.initials: KL
authors.lastname: McCarthy
authors.forename: D S
authors.initials: DS
authors.lastname: Reid
mesh_terms: D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003460:Crystallization; D005502:Food; D005524:Food Technology; D005615:Freezing; D008279:Magnetic Resonance Imaging; D014867:Water / Q000737:chemistry*
chemical_list: D014867:Water