Schmidt S J, Sun X, Litchfield J B
Department of Food Science and Human Nutrition, University of Illinois, Urbana 61801, USA.
Crit Rev Food Sci Nutr. 1996 Apr;36(4):357-85. doi: 10.1080/10408399609527730.
The physical and chemical changes that occur in foods during growth, harvest, processing, storage, preparation, and consumption are often very difficult to measure and quantify. Magnetic resonance imaging (MRI) is a pioneering technology, originally developed in the medical field, that is now being used in a large number of disciplines to study a wide variety of materials and processes. In food science, MRI techniques allow the interior of foods to be imaged noninvasively and nondestructively. These images can then be quantified to yield information about several processes and material properties, such as mass and heat transfer, fat and ice crystallization, gelation, water mobidity, composition and volume changes, food stability and maturation, flow behavior, and temperature. This article introduces the fundamental principles of MRI, presents some of the recent advances in MRI technology, and reviews some of the current applications of MRI in food science research.
食品在生长、收获、加工、储存、制备和食用过程中发生的物理和化学变化通常很难测量和量化。磁共振成像（MRI）是一项开创性技术，最初在医学领域开发，如今已被广泛应用于众多学科，用于研究各种材料和过程。在食品科学中，MRI技术能够对食品内部进行非侵入性和无损成像。然后可以对这些图像进行量化，以获取有关多个过程和材料特性的信息，例如质量和热传递、脂肪和冰晶形成、凝胶化、水的流动性、成分和体积变化、食品稳定性和成熟度、流动行为以及温度。本文介绍了MRI的基本原理，展示了MRI技术的一些最新进展，并综述了MRI在食品科学研究中的一些当前应用。
