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Fast radial NMR microimaging studies of the freezing of extruded pasta

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Abstract

Fast radial NMR microimaging protocols are presented for studying time dependent profiles of unfrozen water and ice during the freezing of extruded pasta (spaghetti). The radial imaging profiles of unfrozen water are analysed with an approximate analytic solution based on a generalized Plank model of freezing as well as by a more exact numerical simulation. The potential of the imaging technique for studying freezing kinetics in other food materials is discussed.

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Authors and Affiliations

  1. Institute of Food Research, Norwich Research Park, NR4 7UA, Colney, Norwich, U.K.

    B. P. Hills, J. Godward, K. M. Wright & M. Harrison

Authors
  1. B. P. Hills
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  2. J. Godward
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  3. K. M. Wright
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  4. M. Harrison
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Hills, B.P., Godward, J., Wright, K.M. et al. Fast radial NMR microimaging studies of the freezing of extruded pasta. Appl. Magn. Reson. 12, 529–542 (1997). https://doi.org/10.1007/BF03164133

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  • DOI: https://doi.org/10.1007/BF03164133

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