Use of Magnetic Resonance Imaging in Food Quality Control: A Review

• Main Authors: Ebrahimnejad Hamed, Ebrahimnejad Hadi, Salajegheh A., Barghi H.
• Format: Article
• Language: English
• Published: Shiraz University of Medical Sciences 2018-03-01
• Series: Journal of Biomedical Physics and Engineering
• Subjects: Food Quality; Food Technology; Food Analysis; Food Industry; Magnetic Resonance Imaging
• Online Access: http://www.jbpe.org/Journal_OJS/JBPE/index.php/jbpe/article/view/628

Modern challenges of food science require a new understanding of the determinants of food quality and safety. Application of advanced imaging modalities such as magnetic resonance imaging (MRI) has seen impressive successes and fast growth over the past decade. Since MRI does not have any harmful ionizing radiation, it can be considered as a magnificent tool for the quality control of food products. MRI allows the structure of foods to be imaged noninvasively and nondestructively. Magnetic resonance images can present information about several processes and material properties in foods. This review will provide an overview of the most prominent applications of MRI in food research.