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
Jinning Qi, MRI Engineer
Kehua Chang, Graduate Student
Xiangyang Lin, Research Fellow
Yuhong Li, Assistant Scientist
Hanwu Lei, Research Assistant
Chul Kyoon Mok, Visiting Professor

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:
1. 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.
2. 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.