%0 Journal Article %1 Mohoric?2004 %A Mohoric?, A. %A Vergeldt, F. %A Gerkema, E. %A De Jager, A. %A Van Duynhoven, J. %A Van Dalen, G. %A Van As, H. %C Unilever Research Vlaardingen, Olivier van Noortlaan, 3130 AC Vlaardingen, Netherlands %D 2004 %J Journal of Magnetic Resonance %K Cooking, Gelatinization, Hydration, Magnetic RARE, Rice maging, resonance %N 1 %P 157--162 %T Magnetic resonance imaging of single rice kernels during cooking %U http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-7544231857&partnerID=40&rel=R8.2.0 %V 171 %X The RARE imaging method was used to monitor the cooking of single rice kernels in real time and with high spatial resolution in three dimensions. The imaging sequence is optimized for rapid acquisition of signals with short relaxation times using centered out RARE. Short scan time and high spatial resolution are critical factors in the. investigation of the cooking behavior of rice kernels since time and spatial averaging may lead to erroneous results. The results are confirming the general pattern of moisture ingress that has been suspected from previous (more limited) studies. Water uptake as determined by analysis of the MRI time series recorded during cooking compares well with gravimetric studies. This allows using these real-time MRI data for developing and validating models that describe the effect of kernel microstructure on its cooking behavior. � 2004 Elsevier Inc. All rights reserved.

@article{Mohoric?2004, abstract = {The RARE imaging method was used to monitor the cooking of single rice kernels in real time and with high spatial resolution in three dimensions. The imaging sequence is optimized for rapid acquisition of signals with short relaxation times using centered out RARE. Short scan time and high spatial resolution are critical factors in the. investigation of the cooking behavior of rice kernels since time and spatial averaging may lead to erroneous results. The results are confirming the general pattern of moisture ingress that has been suspected from previous (more limited) studies. Water uptake as determined by analysis of the MRI time series recorded during cooking compares well with gravimetric studies. This allows using these real-time MRI data for developing and validating models that describe the effect of kernel microstructure on its cooking behavior. � 2004 Elsevier Inc. All rights reserved.}, added-at = {2012-12-19T21:37:51.000+0100}, address = {Unilever Research Vlaardingen, Olivier van Noortlaan, 3130 AC Vlaardingen, Netherlands}, author = {Mohoric?, A. and Vergeldt, F. and Gerkema, E. and De Jager, A. and Van Duynhoven, J. and Van Dalen, G. and Van As, H.}, biburl = {https://www.bibsonomy.org/bibtex/27fabea838de655874b1f861e47057c36/gruwel}, comment = {Cited By (since 1996): 7 Export Date: 25 September 2008 Source: Scopus}, interhash = {108ff192d30d476db8e2e1dd45f6b121}, intrahash = {7fabea838de655874b1f861e47057c36}, journal = {Journal of Magnetic Resonance}, keywords = {Cooking, Gelatinization, Hydration, Magnetic RARE, Rice maging, resonance}, number = 1, owner = {administrator}, pages = {157--162}, timestamp = {2012-12-19T21:37:57.000+0100}, title = {Magnetic resonance imaging of single rice kernels during cooking}, url = {http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-7544231857&partnerID=40&rel=R8.2.0}, volume = 171, year = 2004 }