Magnetic resonance imaging (MRI) of a cookie in comparison with time-lapse photographic analysis (TLPA) during baking process

Magnetic Resonance Imaging (MRI) has been used to study the baking of a cookie. The structural and dynamic changes occurring during baking have been monitored, including changes in the internal moisture saturations and distribution. The images reveal the moisture distribution is initially uniform, a...

Full description

Saved in:
Bibliographic Details
Published in:Magnetic resonance imaging 1996, Vol.14 (7), p.923-927
Main Authors: Hong, S.-W., Yan, Z.-Y., Otterburn, M.S., McCarthy, M.J.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cookie baking
Cooking
Earth sciences
Earth, ocean, space
Exact sciences and technology
Food
Hydrogeology
Hydrology. Hydrogeology
Investigative techniques, diagnostic techniques (general aspects)
Magnetic Resonance Imaging
Medical sciences
Moisture saturation
MRI
Otorhinolaryngology. Stomatology. Orbit
Photography - methods
Radiodiagnosis. Nmr imagery. Nmr spectrometry
Time Factors
TLPA
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Magnetic Resonance Imaging (MRI) has been used to study the baking of a cookie. The structural and dynamic changes occurring during baking have been monitored, including changes in the internal moisture saturations and distribution. The images reveal the moisture distribution is initially uniform, and during baking a gradient in moisture develops from the interior to the edge. Changes in physical dimensions calculated from the data are consistent with those obtained from time-lapsed photography.
ISSN:0730-725X
1873-5894
DOI:10.1016/S0730-725X(96)00183-X