MRI offers a versatile, noninvasive, nondestructive experimental technique to study food processing. Its advantages stem from the ability to study and quantify any phenomenon which generates contrast, i.e., change in signal intensity. Magnetic resonance imaging derives many of its attributes from mobility, and not coincidentally MRI techniques have found use in quantifying dynamic processes from the molecular to the macro level. This discussion has touched on MRI food applications for the study of freezing and crystallisation, diffusion, emulsions, syneresis, and flow, and hopefully supplied enough theory to allow an intuitive grasp of the possibilities. Realisation of the potential of MRI techniques for non-invasive observation and characterisation of food processes has only begun.

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