Observation of the structure, moisture distribution, and oil distribution in the coating of tempura by NMR micro imaging

Journal of Food Science

Volumn 68, Issue 6, 2003, Pages 2034-2039

  Horigane, A K ^a   Motoi, H ^b   Irie, K ^b   Yoshida, M ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b NISSHIN SEIFUN GROUP INC   (Japan)

Author keywords

Chemical shift imaging; Flour; Fried food; Magnetic resonance imaging; Moisture distribution; Oil distribution

Indexed keywords

PHASEOLUS (ANGIOSPERM);

EID: 0042967612     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb07014.x     Document Type: Article

References (35)

1. Bouchon P, Hollins P, Pearson M, Pyle DL, Tobin MJ. 2001. Oil distribution in fried potatoes monitored by infrared microspectroscopy. J Food Sci 66:918-23.
2. Dixon WT. 1984. Simple proton spectroscopic imaging. Radiology 153:189-94.
3. Duce SL, Ablett S, Guiheneuf TM, Horsfield MA, Hall LD. 1994. Quantitative determination of water and lipid in sunflower oil and water/meat/fat emulsions by nuclear magnetic resonance imaging. J Food Sci 59:808-12.
4. Duce SL, Amin MHG, Horsfield MA, Tyszka M, Hall LD. 1995. Nuclear magnetic resonance imaging of dairy products in two and three dimensions. Int Dairy J 5:311-9.
5. Farkas BE, Singh RP, McCarthy MJ. 1992. Measurement of oil/water interface in foods during frying. In: Singh RP, Wirakartakusumah A, editors. Advances in food engineering. Boca Raton, Fla.: CRC Press, Inc. p 237-45.
6. Foucat L, Chavagnat A, Renou J. 1993. Nuclear magnetic resonance micro-imaging and X-radiography as possible techniques to study seed germination. Sci Hort 55:323-31.
7. Gamble MH, Rice P, Selman JD. 1987. Relationship between oil uptake and moisture loss during frying of potato slices from c.v. record U.K. tubers. Int J Food Sci Technol 22:233-41.
8. 1H NMR chemical shift selective (CHESS) imaging. Phys Med Biol 30:341-4.
9. Halloin JM, Cooper TG, Potchen EJ, Thompson TE. 1993. Proton magnetic resonance imaging of lipid in pecan embryos. J Am Oil Chem Soc 70:1259-62.
10. Hills BP, Godward J, Wright KM. 1997. Fast radial NMR micro imaging studies of pasta drying. J Food Eng 33:321-35.
11. Hills BP, Babonneau F, Quantin VM, Gaudet F, Belton PS. 1996. Radial NMR micro imaging studies of the rehydration of extruded pasta. J Food Eng 27:71-86.
12. Horigane AK, Engelaar WMHG, Toyoshima H, Ono H, Sakai M, Okubo A, Nagata T. 2000. Differences in hollow volumes in cooked rice grains with various amylose contents as determined by NMR micro imaging. J Food Sci 65:408-12.
13. Horigane AK, Toyoshima H, Hemmi H, Engelaar WMHG, Okubo A, Nagata T. 1999. Internal hollows in cooked rice grains (Oryza sativa cv. Koshihikari) observed by NMR micro imaging. J Food Sci 64:1-5.
14. Keller C, Escher F, Solms J. 1986. A method for localizing fat distribution in deep-fat fried potato products. Lebensm-Wiss Technol 19:346-8.
15. Kojima TI, Horigane AK, Yoshida M, Nagata T, Nagasawa A. 2001. Change in the status of water in Japanese noodles during and after boiling observed by NMR micro imaging. J Food Sci 66:1361-5.
16. Lufkin R, Anselmo M, Crues J, Smoker W. 1988. Magnetic field strength dependence of chemical shift artifacts. Comp Med Imag Graph 12:89-96.
17. Matsunaga K, Takeda Y, Kawasaki S. 1998. Effect of various starches on the frying properties of koromo of tempra. (In Japanese with English abstract) J Appl Glycosci 45:239-46.
18. McCarthy MJ, McCarthy KL. 1994. Quantifying transport phenomena in food processing with nuclear magnetic resonance imaging. J Sci Food Agric 65:257-70.
19. McCarthy KL, Gonzalez JJ, McCarthy MJ. 2002. Change in moisture distribution in lasagna pasta post cooking. J Food Sci 67:1785-9.
20. Moreira RG, Palau JE, Sun X. 1995. Deep-fat frying of tortilla chips: an engineering approach. Food Technol 49(4):146-50.
21. Ordidge RJ. 1985. Re: separate water and fat MR images. Radiology 157:551-3.
22. Pinthus EJ, Weinberg P, Saguy IS. 1992. Gel-strength in restructured potato products affects oil uptake during deep-fat frying. J Food Sci 57:1359-60.
23. Poon CS, Szumowski J, Plewes DB, Ashby P, Henkelman RM. 1989. Fat/water quantitation and differential relaxation time measurement using chemical shift imaging technique. Magn Reson Imag 7:369-82.
24. Pope JM, Jonas D, Walker RR. 1993. Applications of NMR micro imaging to the study of water, lipid, and carbohydrate distribution in grape berries. Protoplasma 173:177-86.
25. Rosen BR, Wedeen VJ, Brady TJ. 1984. Selective saturation NMR imaging. J Comp Assist Tomog 8:813-8.
26. Ruan R, Chang K, Chen PL, Fulcher RG, Bastian ED. 1998. A magnetic resonance imaging technique for quantitative mapping of moisture and fat in a cheese block. J Dairy Sci 80:9-15.
27. Saguy IS, Pinthus EJ. 1995. Oil uptake during deep-fat frying: factors and mechanism. Food Technol 49(4):142-5, 152.
28. Schmidt SJ, Sun X, Litchfield JB. 1996. Application of magnetic resonance imaging in food science. Crit Rev Food Sci Nutr 36(4):357-85.
29. Singh RP. 1995. Heat and mass transfer in foods during deep-fat frying. Food Technol 49(4):134-7.
30. Stapley AGF, Hyde TM, Gladden LF, Fryer PJ. 1997. NMR imaging of the wheat grain cooking process. Int J Food Sci Technol 32:355-75.
31. Takano H, Ishida N, Koizumi M, Kano H. 2002. Imaging of the fermentation process of bread dough and the grain structure of baked breads by magnetic resonance imaging. J Food Sci 67:244-50.
32. Tingle JM, Pope JM, Baumgartner PA, Sarafis V. 1995. Magnetic resonance imaging of fat and muscle distribution in meat. Int J Food Sci Technol 30:437-46.
33. Watanabe H, Fukuoka M, Tomiya A, Mihori T. 2001. A new non-Fickian diffusion model for water migration in starchy food during cooking. J Food Eng 49:1-6.
34. Winkler M, McCarthy MJ, German JB. 1991. Noninvasive measurement of lipid and water in food using magnetic resonance imaging. J Food Sci 56:811-5.
35. Wong W, Northrup SR, Herrick RC, Glombicki AP, Wood RP, Morrisett JD. 1994. Quantitation of lipid in biological tissue by chemical shift magnetic resonance imaging. Magn Reson Med 32:440-6.