Mobility of Water in Binary System of Bread and Cheese as Studied by Magnetic Resonance Imaging

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (11): 132-138.

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Mobility of Water in Binary System of Bread and Cheese as Studied by Magnetic Resonance Imaging

Zhang-Jin-Sheng, LIN Xiang-Yang, RUAN Rong-Sheng, QI Jin-Ning

1.Key Laboratory of Food Science,Ministry of Education,Nanchang University,Nanchang 330047,China; 2.Institute of Bioengineering,Fuzhou University,Fuzhou 350002,China; 3.Department of Biosystems and Agricultural Engineering,Minnesota University,St. Paul,MN 55108,USA

Online:2006-11-15 Published:2011-11-28

Abstract

Abstract: Magnetic resonance imaging(MRI) measurements were carried out on bread and cheese binary system to investigate the relationship between the moisture mobility of bread and cheese. The mobility of the water contained in bread was studied with low field NMR to measure their relaxation times (T1 and T2) during the storage of bread and cheese compound samples. T2 mapping state diagram of the systems was calculated to map out the mobility of water molecules during storage. The objective of this work is to illustrate the possibilities of MRI for characterizing water mobility in bread and cheese binary system. The behavior of water in cheese diffuse to bread during storage is observed in the same temperature range.

Key words: , MRI； T2； T2mapping； binary system； water distribution

Zhang-Jin-Sheng, LIN Xiang-Yang, RUAN Rong-Sheng, QI Jin-Ning. Mobility of Water in Binary System of Bread and Cheese as Studied by Magnetic Resonance Imaging[J]. FOOD SCIENCE, 2006, 27(11): 132-138.

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Mobility of Water in Binary System of Bread and Cheese as Studied by Magnetic Resonance Imaging

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