Memorias de investigación
Book chapters:
MRI and bidimensional relaxometry sequences for macro and microstructure assessment in food models

Research Areas
  • Physics chemical and mathematical,
  • Natural sciences and health sciences,
  • Agriculture

Physico-chemical and organoleptic characteristics of food depend largely on the microscopic level distribution of gases and water, and connectivity and mobility through the pores. Microstructural characterization of food can be accomplished by Magnetic Resonance Imaging (MRI) and Nuclear Magnetic Spectroscopy (NMR) combined with the application of methods of dissemination and multidimensional relaxometry. In this work, funded by the EC Project InsideFood, several artificial food models, based on foams and gels were studied using MRI and 2D relaxometry. Two different kinds of foams were used: a sugarless and a sugar foam. Then, a half of a syringe was filled with the sugarless foam and the other half with the sugar foam. Then, MRI and NMR experiments were performed and the sample evolution was observed along 3 days in order to quantify macrostructural changes through proton density images and microstructural ones using T1T2 maps, using an inversion CPMG sequence. On the proton density images it may be seen that after 16 hours it was possible to differentiate the macrostructural changes, as the apparition of free water due to a syneresis phenomenon. On the interface it can be seen a brighter area after 16 hours, due to the occurrence of free water. Moreover, thanks to the bidimensional relaxometry (T1-T2) it was possible to differentiate among microscopic changes. Differences between the pores size can be observed as well as the microstructure evolution after 30.5 hours, as a consequence differences are shown on free water redistribution through larger pores and capillarity phenomena between both foams.
Book Edition
Book Publishing
Book title
Magnetic Resonance in Food Science: Food for Thought
From page
To page
  • Autor: Angela Melado Herreros UPM
  • Autor: Pilar Barreiro Elorza UPM
  • Autor: M-Encarnación Fernandez-Valle CAI de RMN. Universidad Complutense de Madrid
  • Autor: Heidi Tatiana Jimenez Ariza UPM
  • Autor: Eva Cristina Correa Hernando UPM
  • Autor: Noelia Campos UPM
  • Autor: Eva-María Rivas Universidad Complutense de Madrid
  • Autor: Virginia Diaz Barcos UPM
  • Autor: María-Isabel Silóinz Universidad Complutense de Madrid
  • Autor: Brian Hills Institute of Food Research
  • Editor: John van Duynhoven Unilever

Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: LPF-TAGRALIA: Técnicas Avanzadas en Agroalimentación
  • Departamento: Ingeniería Rural