Abstract
Three-dimensional (3D), transient moisture transfer in solid food
particles during drying is important information for the evaluation
of existing drying theories and the optimization of the drying process.
Such information has not yet been obtained. Microscopic magnetic
resonance imaging (MRI) was used to non-destructively measure the
transient moisture transfer in individual maize kernels for two drying
conditions. A 3D Fourier transform technique was applied to collect
the MRI data. Moisture transfer was analysed from sequential 3D magnetic
resonance (MR) images of maize kernels obtained during drying. There
were two primary routes for moisture transfer in a maize kernel during
drying, through the glandular layer of the scutellum and through
the pericarp. � 1992 Silsoe Research Institute.
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