Characterization of food stuffs using magnetic resonance elastography

Viscoelastic properties of formulated food products are often associated with the textural properties of the material. Plasticity provides an important food quality factor. Unfortunately, viscoelastic properties of food stuffs are normally measured in the bulk phase, prior to packaging. Here we describe the application of a Magnetic Resonance Elastography (MRE) method using a specially designed sample holder for fast, reproducible and non-invasive measurement of spatially averaged viscoelastic constants of packaged samples. MRE experiments provide viscoelastic data as a function of position within samples and can be performed prior and post packaging, on samples including those with an optically opaque container or wrapper.Peer reviewed: YesNRC publication: Ye

Measurement of viscoelastic properties of condensed matter using magnetic resonance elastography

Magnetic resonance elastography (MRE) is a phase contrast technique that provides a non-invasive means of evaluating the viscoelastic properties of soft condensed matter. This has a profound bio-medical significance as it allows for the virtual palpation of areas of the body usually not accessible to the hands of a medical practitioner, such as the brain. Applications of MRE are not restricted to bio-medical applications, however, the viscoelastic properties of prepackaged food products can also non-invasively be determined. Here we describe the design and use of a modular MRE acoustic actuator that can be used for experiments ranging from the human brain to pre-packaged food products. The unique feature of the used actuator design is its simplicity and flexibility, which allows easy reconfiguration.Peer reviewed: YesNRC publication: Ye