Application of Magnetic Resonance
Imaging (MRI) and Polymer Science to the Study of Storage
Stability in Food Systems
Roger Ruan, Professor
Paul Chen, Senior Research Associate
Xiaofei Ye, Research Assistant
Kehua Chang, Graduate Student
Funding Source
U.S. Army Natick Soldier Center; Minnesota Agricultural Experiment
Station; Private Gifts
Objective
The goal of the project is to use new approaches to improve
understanding of physiochemical and biological stability of
food systems. The specific objectives are to:
- Develop novel nuclear magnetic resonance techniques (NMR
and MRI) for the study of the relationships between the
glass transition process, state of water, and physiochemical
and biological stability of food systems.
- Investigate the effects of food constituents (such as
starch, gluten, fat, and water) and processing techniques
(baking, for example) on the physical structure, texture,
and chemical reactivity of food systems.
Need or Impact
Compared with conventional techniques, NMR, MRI, and polymer
science approaches will provide a better understanding of
physiochemical properties of food systems and their relationships
with food quality and safety.
Project Status
In progress.
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