Recent advances in time domain NMR & MRI sensors and their food applications

Date

2017-10-01

Author

Kırtıl, Emrah
Cikrikci, SEVİL
MCCARTHY, Michael J.
Öztop, Halil Mecit

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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Time domain nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) are well-known non-destructive characterization techniques that are used to evaluate food quality. Time domain NMR is primarily based on relaxation and diffusion measurements from the signal coming from the whole sample whereas MRI enables visualization of the interiors of intact foods on a macroscopic scale without disturbing the sample based on the differences on relaxation and diffusion. A common perception that using NMR/MRI for testing food is costly is no longer valid with the advances in low-field bench top NMR/MRI instruments. This short review paper discusses the most recent developments and examples of time domain NMR and MRI based sensors for different food applications.

Subject Keywords

Quantification, Tissue, Products, Fat-content, Rapid detection, Water distribution, Osmotic dehydration, Listeria-monocytogenes, Wave free precession, Nuclear-magnetic-resonance

URI

https://hdl.handle.net/11511/38343

Collections

Department of Food Engineering, Article