Nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) studies of corn at subzero temperatures

Journal of Food Engineering

Volumn 69, Issue 2, 2005, Pages 199-205

  Borompichaichartkul, C ^a   Moran, G ^b   Srzednicki, G ^a   Price, W S ^c  

^a Sch Chem Eng Indust Chem   (Australia)

^b UNIVERSITY OF NEW SOUTH WALES   (Australia)

^c UNIVERSITY OF WESTERN SYDNEY   (Australia)

Author keywords

Freezing; Magnetic resonance imaging (MRI); Nuclear magnetic resonance (NMR); Relaxation times; Shelled corn; Subzero drying

Indexed keywords

DRYING; FOOD PRODUCTS; FREEZING; MAGNETIC RESONANCE IMAGING; MASS TRANSFER; MOISTURE; NUCLEAR MAGNETIC RESONANCE; THERMAL EFFECTS;

RELAXATION TIMES; SHELLED CORN; SUBZERO DRYING; SUBZEROTEMPERATURES;

CROPS;

DRYING; FARM CROPS; FOOD; FREEZING; MAGNETIC RESONANCE; MOISTURE; NUCLEAR MAGNETIC RESONANCE; THERMAL PROPERTIES;

ZEA MAYS;

EID: 14044277525     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.07.018     Document Type: Article

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