Description
John Wiley And Sons Magnetic Resonance Imaging In Food Science by Freeman and Hills and Hills B and Hinchliffe and Moller and Rapley and Rapley R and Roberts and Roberts J and Sinton C W and Sorenson and Sorenson W R and Wilson and Wilson D A and Zhang and Zhang
"Hills is probably the best person I can think of to write this book. He has the deepest background combined with considerable experience in solving problems with food." -R. G. Bryant, University of Virginia. Food scientists have many excellent tools at their disposal with which to study food at both the micro- and macrostructural levels. But, when it comes to analyzing dynamic structural changes in food during processing and storage, none can compare with magnetic resonance imaging (MRI). Still a very young approach, MRI food imaging has contributed greatly to recent advances in food science, and promises to yield much more valuable information in the years ahead. Written by a leading pioneer in the field, Magnetic Resonance Imaging in Food Science covers the latest in MRI food imaging theory and practice. Written primarily for food scientists and engineers, the book offers a practical, unified approach to the subject. Material is organized in three main parts corresponding to the distances of scale probed by MRI studies-namely, the macroscopic, microscopic, and macromolecular.
Throughout, the emphasis is on ways in which studies of food undergoing processes can be modeled using the equations of heat, mass, and momentum transport, and how those models can be used in process design optimization progra.