%0 Journal Article %1 Takeuchi1997 %A Takeuchi, S. %A Fukuoka, M. %A Gomi, Y. %A Maeda, M. %A Watanabe, H. %C Food Sci. and Technology Department, Tokyo University of Fisheries, Konan 4, Minato, Tokyo 108, Japan %D 1997 %J Journal of Food Engineering %K imported %N 1-2 %P 181--192 %T An application of magnetic resonance imaging to the real time measurement of the change of moisture profile in a rice grain during boiling %U http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-0031177411&partnerID=40&rel=R8.2.0 %V 33 %X The change of moisture distribution in a rice grain during boiling was observed in real-time by NMR T2 imaging. A series of one-dimensional proton images along a lateral line (through the cross section) perpendicular to the long axis of the grain was obtained every two minutes using a CPMG multi-spin-echo method. The series of images was analyzed to give the apparent T2 profile, which was then converted into the moisture content profile. The rise in moisture profile during boiling obtained by real-time observation was found to be unexpectedly rapid when it was compared with that reported previously using a non-real-time method for samples which were quenched after boiling for selected periods of minutes. The error in the NMR imaging method caused by the effect of diffusion on the apparent T2 was fully analyzed using the pictorial phase diagram method. � 1997 Elsevier Science Limited.

@article{Takeuchi1997, abstract = {The change of moisture distribution in a rice grain during boiling was observed in real-time by NMR T2 imaging. A series of one-dimensional proton images along a lateral line (through the cross section) perpendicular to the long axis of the grain was obtained every two minutes using a CPMG multi-spin-echo method. The series of images was analyzed to give the apparent T2 profile, which was then converted into the moisture content profile. The rise in moisture profile during boiling obtained by real-time observation was found to be unexpectedly rapid when it was compared with that reported previously using a non-real-time method for samples which were quenched after boiling for selected periods of minutes. The error in the NMR imaging method caused by the effect of diffusion on the apparent T2 was fully analyzed using the pictorial phase diagram method. � 1997 Elsevier Science Limited.}, added-at = {2012-12-19T21:37:51.000+0100}, address = {Food Sci. and Technology Department, Tokyo University of Fisheries, Konan 4, Minato, Tokyo 108, Japan}, author = {Takeuchi, S. and Fukuoka, M. and Gomi, Y. and Maeda, M. and Watanabe, H.}, biburl = {https://www.bibsonomy.org/bibtex/2084f1ddb26219b760b53e520d4a3e204/gruwel}, comment = {Cited By (since 1996): 21 Export Date: 25 September 2008 Source: Scopus}, interhash = {474cf38610cf22b61c537ac34ba24b2b}, intrahash = {084f1ddb26219b760b53e520d4a3e204}, journal = {Journal of Food Engineering}, keywords = {imported}, number = {1-2}, owner = {administrator}, pages = {181--192}, timestamp = {2012-12-19T21:37:59.000+0100}, title = {An application of magnetic resonance imaging to the real time measurement of the change of moisture profile in a rice grain during boiling}, url = {http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-0031177411&partnerID=40&rel=R8.2.0}, volume = 33, year = 1997 }