Monitoring the Formation of Ice During Food Freezing by Magnetic Resonance Imaging

doi:10.1006/fstl.1997.0323

LWT - Food Science and Technology

Volume 31, Issue 3, April 1998, Pages 215-220

https://doi.org/10.1006/fstl.1997.0323 Get rights and content

Abstract

The formation of ice during food freezing was examined by magnetic resonance imaging (MRI). Formation of ice was seen as a reduction in spatially located NMR signal intensity. Potatoes, carrots, peas, corn, and chicken legs were studied with an image resolution of 350 μm. Internal structures differentiated by water or fat content were highlighted by MRI. For all but corn, the ice interface advanced uniformly but asymmetrically. Corn kernels froze individually in a process possibly governed by ice nucleation. The time required for the signal to disappear corresponded to that required to reach steady-state enthalpy. MRI could serve to assess freezing times and the importance of food structure to the freezing process.

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Regular ArticleMonitoring the Formation of Ice During Food Freezing by Magnetic Resonance Imaging

Abstract

Cryobiology

Cryobiology

Cryobiology

Trends in Food Science and Technology

Trends in Food Science and Technology

Journal of Magnetic Resonance

Kinetics of water loss from cells at subzero temperatures and the likelihood of intracellular freezing

Journal of General Physiology

Ice growth in supercooled solutions of antifreeze glycoproteins

Nature

Magnetic Resonance Imaging in Food Research

Applications of NMR spectroscopy in meat research

Trends in Food Science and Technology

Regular Article
Monitoring the Formation of Ice During Food Freezing by Magnetic Resonance Imaging