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Magnetic Resonance Imaging and Nuclear Magnetic Resonance Spectroscopy

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Process Analytical Technology for the Food Industry

Part of the book series: Food Engineering Series ((FSES))

Abstract

Nuclear magnetic resonance and magnetic resonance imaging provide complementary composition and structural information compared to other process analytical technologies (PATs). Magnetic resonance-based systems provide noninvasive and nondestructive information on composition, structure, texture, and rheology at a speed compatible with use as an in-line process control sensor. Recent advances in magnet technology and electronics have made return on investment much more favorable, increased the applicability of the technology, and enabled incorporation into a production environment practical. Fundamentals of the technology and equipment are presented along with recent applications to food production.

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Acknowledgments

We appreciate the assistance of R. R. Milczarek, S. McCarthy, and L. Zhang in preparation of the figures for this chapter. We are indebted to Uri Rapoport of Aspect AI Ltd. and Eiichi Fukushima of ABQMR Inc., for sharing with us photographs and data from current PAT applications of NMR/MRI. Work shown in this chapter was supported by ConAgra Foods Inc., Paramount Citrus Association, and the Center for Process Analytical Chemistry at the University of Washington, Seattle, WA, USA.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of California, Davis, CA 95616, USA

    Michael J. McCarthy & Kathryn L. McCarthy

Authors
  1. Michael J. McCarthy
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  2. Kathryn L. McCarthy
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Corresponding author

Correspondence to Michael J. McCarthy .

Editor information

Editors and Affiliations

  1. University College Dublin, Belfield, Ireland

    Colm P. O'Donnell

  2. University of Reading, Reading, United Kingdom

    Colette Fagan

  3. Dublin Institute of Technology, Dublin, Ireland

    P.J. Cullen

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McCarthy, M., McCarthy, K. (2014). Magnetic Resonance Imaging and Nuclear Magnetic Resonance Spectroscopy. In: O'Donnell, C., Fagan, C., Cullen, P. (eds) Process Analytical Technology for the Food Industry. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-0311-5_6

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