Research Initiation: Simultaneous Measurement of Transient Moisture Profiles and Structural Changes During the Drying, Tempering, and Cooling of Foods: REU Supplement

本研究考虑固体食品的干燥过程 材料. 磁共振成像系统将用于 同时测量瞬态水分分布和结构 食品在干燥、调和和冷却阶段的变化。 广泛范围内的均质和非均质食品数据 将收集干燥条件的数据用于模型评估。 干燥过程在许多不同的应用中被发现，包括 食品行业 对这种现象的理解是 由于在不透明的内部缺乏详细的测量， 尸体 这项研究将提供无损测量 三维湿度分布和结构变化 磁共振成像。 这些信息将提供 一个非常重要的工程项目 过程

This research considers the drying process in solid food materials. A magnetic resonance imaging system will be used to simultaneously measure transient moisture profiles and structural changes in foods during the drying, tempering and cooling stages. Data for homogeneous and nonhomogeneous foods over a wide range of drying conditions will be collected for model evaluation. Drying processes are found in many diverse applications including the food industry. The understanding of this phenomena is inhibited by the lack of detailed measurements within opaque bodies. This research will provide nondestructive measurements of three dimensional moisture profiles and structural changes with magnetic resonance imaging. This information will provide previously unavailable data to a very important engineering process.