Online Low-field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI) for Food Quality Optimization in Food Processing

被引：1
作者：
Melvina C. Ezeanaka
John Nsor-Atindana
Min Zhang
机构：
[1] Jiangnan University,State Key Laboratory of Food Science and Technology
[2] Jiangnan University,International Joint Laboratory on Food Safety
[3] University of Health and Allied Sciences,Department of Nutrition and Dietetics
[4] Jiangnan University,Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology
[5] Jiangnan University,School of Food Science and Technology
来源：
Food and Bioprocess Technology | 2019年 / 12卷
关键词：
Online LF-NMR; MRI; Food; Quality; Processing; Analysis; Optimization;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) have been accepted widely as a non-destructive analytical technique in food processing technology due to their sensitivity, non-invasiveness, rapidness, and cost-effectiveness. Moreover, the ability to provide real-time information on products during and after processing has been linked to the use of these analytical techniques. Timely information on quality parameters in food processing provided by online monitoring using LF-NMR and MRI may increase the quality of the product, improve operation process, and enhance production economy in food field. In this review, the use of online LF-NMR and MRI in food processing techniques, such as drying, brining and freezing, frying, fermentation, and internal quality analysis, is explored. Limitations and need for further development are outlined.
引用
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页码：1435 / 1451
页数：16
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