Abstract
The texture and structure of many foods are either controlled or influenced by the liquid-solid phase transitions of water and/or lipids. A liquid-solid phase transition is traditionally studied using either calorimetry or low-resolution NMR. Both of these experimental approaches average the information obtained from a sample over the entire sample. Magnetic resonance imaging provides complementary information to the standard experimental approaches. MRI can be used to quantify the kinetics of phase transitions during simulated processing. This kinetic data is a stringent test of the current mathematical models of heat transfer and crystallization.
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McCarthy, M.J. (1994). Phase Transitions. In: Magnetic Resonance Imaging In Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2075-7_5
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DOI: https://doi.org/10.1007/978-1-4615-2075-7_5
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