NUCLEAR-MAGNETIC-RESONANCE IMAGING OF DAIRY-PRODUCTS IN 2-DIMENSIONS AND 3-DIMENSIONS

被引：17

作者：

DUCE, SL

AMIN, MHG

HORSFIELD, MA

TYSZKA, M

HALL, LD

机构：

[1] Herchel Smith Laboratory for Medicinal Chemistry, University of Cambridge School of Clinical Medicine, University Forvie Site, Cambridge, CB2 2PZ, Robinson Way

来源：

INTERNATIONAL DAIRY JOURNAL | 1995年 / 5卷 / 04期

关键词：

D O I：

10.1016/0958-6946(95)00016-V

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A selection of dairy products were studied non-invasively by three different NMR imaging methods: two-dimensional spin warp, three-dimensional missing pulse steady-state free precession and Dixon chemical shift resolved imaging sequences. Holes, cracks, or seams of mould in cheeses could be identified by two-dimensional imaging, and it was also possible to differentiate between ripe and unripe regions in cheese. Three-dimensional imaging was used to determine the shape and distribution of voids in cheese. The Dixon chemical shift resolved imaging sequence was used to study the separation of cream from milk over a 9h period by mapping separately the spatial distribution of the liquid-like lipids and water in the milk.

引用

页码：311 / 319

页数：9

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