Visualisation of cakes differing in oil content with magnetic resonance imaging

Download

index.pdf

Date

2017-01-01

Author

Kırtıl, Emrah
Aydogdu, AYÇA
Bulut, Elif Yildiz
Tatar, Betul Cilek
Öztop, Halil Mecit

Metadata

Show full item record

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

Item Usage Stats

158
views

106
downloads

Magnetic resonance imaging (MRI) is a non-invasive imaging technique that can visualise samples' interior by using the signal coming from mobile protons. The aim of this study was to examine the effects of oil content and peanut/raisin addition on cake quality and to illustrate the power of MRI in analysis of moisture and oil distribution. For this purpose, MR images were acquired with a spin echo sequence and relaxation times T-1 and T-2, and moisture content and firmness of cakes were measured. High oil cakes (HOC) had higher moisture content and lower firmness than low oil cakes (LOC). However, addition of raisin/peanut did not affect the firmness of cakes significantly. In MR images, HOC cake crumb, owing to its higher oil content, displayed larger signal intensities. Signal acquired from different slices demonstrated an increase in moisture content from crust to centre of the cakes. Peanut and raisin signals were suppressed in fat and water suppression sequences, respectively. Significant correlation between transverse relaxation time (T-2a) and oil content (R-2 = 0.99) was found. Moreover, longitudinal relaxation time (T-1) was found to be strongly correlated with moisture content (R-2 = 0.99). The results demonstrated MRI's power as an accurate and non-invasive analysis method in baking.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/38888

Journal

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

DOI

https://doi.org/10.1080/10942912.2017.1326057

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Image Analysis Based Quantification of Bacterial Volume Change with High Hydrostatic Pressure Pilavtepe-Celik, M.; BALABAN, M. O.; Alpas, Hami; Yousef, A. E. (Wiley, 2008-11-01) Scanning electron microscopy (SEM) images of Staphylococcus aureus 485 and Escherichia coli O157:H7 933 were taken after pressure treatments at 200 to 400 MPa. Software developed for this purpose was used to analyze SEM Images and to calculate the change in view area and volume of cells. Significant increase in average cell view area and volume for S. aureus 485 was observed in response to pressure treatment at 400 MPa. Cell view area for E. coli O157:H7 933 significantly increased at 325 MPa, the maximum p...
Monitoring changes in feta cheese during brining by magnetic resonance imaging and NMR relaxometry ALTAN, Aylin; Öztop, Halil Mecit; MCCARTHY, Kathryn L.; MCCARTHY, Michael J. (Elsevier BV, 2011-12-01) Magnetic resonance imaging (MRI) and NMR relaxometry were used to monitor changes in feta cheese during 169 h of brining at 4.8%, 13.0% and 23.0% salt solutions. Image and relaxation data were acquired to study salt uptake and water loss due to dehydration of cheese during brining. Saturation recovery and Carr-Purcell-Meiboom-Gill (CPMG) sequences were used to determine the longitudinal relaxation (T-1) and the transverse relaxation (T-2) times, respectively. Signal intensities of T-2 weighted images decrea...
Real-time benchtop NMR spectroscopy for the online monitoring of sucrose hydrolysis Soyler, Alper; Bouillaud, Dylan; Farjon, Jonathan; Giraudeau, Patrick; Öztop, Halil Mecit (Elsevier BV, 2020-01-01) The online monitoring of chemical reactions by using benchtop Nuclear Magnetic Resonance (NMR) spectroscopy has become increasingly attractive for the past few years. The use of quantitative online NMR spectroscopy is a promising alternative to traditional analytical methods with its rapid, quantitative and non-invasive nature that makes it applicable to complex and diverse biochemical mixtures like food systems. In this study, sucrose hydrolysis by invertase was chosen as a model reaction for online monito...
Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry Pocan, Pelin; İlhan, Esmanur; Florek–Wojciechowska, Małgorzata; Masiewicz, Elżbieta; Kruk, Danuta; Öztop, Halil Mecit (Elsevier BV, 2021-04-01) © 2020 Elsevier Ltd1H spin-lattice relaxation experiments for gelatin-based candies prepared by different amounts of D-allulose have been performed in the frequency range of 4 kHz–40 MHz. In addition, physical properties such as moisture content and hardness were also measured. Analysis of NMR dispersion profiles showed the presence of two fractions of water: confined and free-water. The relaxation data have been associated with parameters characterizing translation diffusion and rotation of the confined-wa...
Monitoring the rheological properties and solid content of selected food materials contained in cylindrical cans using audio frequency sound waves Mert, Behiç (Elsevier BV, 2007-03-01) The attenuation of the sound energy produced by a liquid contained in a cylindrical shaped container depends on the liquid's viscosity, the sound frequency, and the tube wall thickness. By measuring the acoustic impedance caused by the interaction of sound waves moving in a system composed of a liquid material in a cylindrical shaped container information about the viscosity of the liquid material was obtained. Impedance measurements can also provide sound velocity in the liquid medium as another important ...

Citation Formats

E. Kırtıl, A. Aydogdu, E. Y. Bulut, B. C. Tatar, and H. M. Öztop, “Visualisation of cakes differing in oil content with magnetic resonance imaging,” INTERNATIONAL JOURNAL OF FOOD PROPERTIES, pp. 0–0, 2017, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/38888.