A General Survey of Chocolate Confectionery by Magnetic Resonance Imaging

Author: Miquel M.E.   Hall L.D.  

Publisher: Academic Press

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.31, Iss.2, 1998-02, pp. : 93-99

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Abstract

Magnetic resonance imaging (MRI) has been used to survey the structure of a range of chocolate products, including tablet, straightline and countline products: typically two dimensional MRI at 2 Tesla gives 50 × 50 mm spatial resolution for a 3 mm thick slice in 8 mins. High signal intensity and excellent image contrast is obtained for nuts or other fat fillings; however, dried fruits and biscuit both show a low signal intensity. Quantitative MRI of the bars provides diverse measurement of the MRI parameters M0, T1, T2. Although the image contrast from T1 variations is small that from T2 is substantial. Thus, whereas chocolate has T2 values in the range 9 to 17 ms, the T2 values for nuts and fat fillings are high (>40 ms), and consequently they show with high intensity in spin echo sequences with echo time (TE) = 6 ms.

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