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Article: Determining effects of freezing on pasta filata and non-pasta filata mozzarella cheese by nuclear magnetic resonance imaging
- Article from:
- Journal of Dairy Science
- Article date:
- August 1, 2003
- Author:
CopyrightCopyright American Dairy Science Association Aug 2003. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
The formation of ice during freezing of pasta filata and non-pasta filata Mozzarella cheeses, and the spatial redistribution of water T^sub 2^ relaxation time and the changes of water self-diffusion coefficient (D) within the unfrozen and frozen-stored cheese samples were observed by nuclear magnetic resonance imaging. Images of water spin number density and water T^sub 2^ relaxation time were obtained using spin-echo imaging pulse sequence. The water self-diffusion coefficient was measured by pulsed-field gradient spin-echo technique. The ice formation was accompanied by loss of signal intensity in the affected areas of the cheese sample. There was a significant change in T^sub 2^ ...
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