1996 Fiscal Year Final Research Report Summary
AN APPLICATION OF MAGNETIC RESONANCE IMAGING TO THE REAL TIME OBSERVATION OF THE CHANGE OF MOISTURE PROFILE IN A RICE GRAIN DURING BOILING AND ANALISIS OF GELATINAIZATION PROCESS
| Project/Area Number |
07456059
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
食品科学・栄養科学
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| Research Institution | TOKYO UNIVERSITY OF FISHERIES |
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Principal Investigator |
WATANABE Hisahiko Food Science and Technology Department, Tokyo University of Fisheries Professor, 水産学部, 教授 (00100967)
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| Co-Investigator(Kenkyū-buntansha) |
TAKEUCHI Shigeki Advanced Technology R&D Center, Mitsubishi Electric Corporation, 研究員
FUKUOKA Mika Food Science and Technology Department, Tokyo University of Fisheries Assistant, 水産学部, 助手 (10240318)
MIHORI Tomowo Food Science and Technology Department, Tokyo University of Fisheries Associate, 水産学部, 助教授 (40017033)
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| Project Period (FY) |
1995 – 1996
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| Keywords | COOKING OF RICE / STARCH / GELATINIZATION / DIFFUSION / PFG-NMR / MRI |
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| Research Abstract |
Although there has been published paper on cooking rice grains, no report has dealt with the measurement of moisture profile in a grain of rice during cooking. In the present study, a non-destructive method of nuclear magnetic resonance (NMR) imaging was applied to the moisture profile in a grain of rice.
In the firs attempt, a partly cooked rice grain was quenched after selected period of boiling the moisture distribution in this was observed at room temperature using the two dimensional NMR transverse relaxation time (T2) imaging method. To obtain clear images, we needed two hours to take one moisture image. The measured moisture profile clearly showed that the quenching was successful to reserve the moisture profile to some extent. However, there remained a question of possible water migration from outer high moisture shell into the low moisture core during the long waiting time between the quenching and imaging measurement. This quesiton was explored by a real-time observation. To achieve the realtime measurement, we needed to shorten greatly the time required to collect the series of data sets for T2 imaging. We developed a multi-echo application for on-dimensional imaging with double slicing gradient. This method reduced the time of collecting data so short as one minute. This made it possible to observe the change of profile in every minute during boiling. The change of moisture profile was simulated using a mathematical model in which water percolates through a starch cylinder by diffusion. The calculated profile showed a considerable delay in moisture uptake compared with that observed in the experiment. One of the possible cause of this discrepancy is that the gelatinization rate used in the simulation were underestimated.
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