Assessment by MRI of local porosity in dough during proving. theoretical considerations and experimental validation using a spin-echo sequence

Multi-tissue partial volume quantification in multi-contrast MRI using an optimised spectral unmixing approach

Multi-tissue partial volume estimation in MRI images is investigated with a viewpoint related to spectral unmixing as used in hyperspectral imaging. The main contribution of this paper is twofold. It firstly proposes a theoretical analysis of the statistical optimality conditions of the proportion estimation problem, which in the context of multi-contrast MRI data acquisition allows to appropriately set the imaging sequence parameters. Secondly, an efficient proportion quantification algorithm based on the minimisation of a penalised least-square criterion incorporating a regularity constraint on the spatial distribution of the proportions is proposed. Furthermore, the resulting developments are discussed using empirical simulations. The practical usefulness of the spectral unmixing approach for partial volume quantification in MRI is illustrated through an application to food analysis on the proving of a Danish pastry.

Perspective of surface active agents in baking industry: an overview

Different researchers have previously used surfactants for improving bread qualities and revealed that these compounds result in improving the quality of dough and bread by influencing dough strength, tolerance, uniform crumb cell size, and improve slicing characteristics and gas retention. The objective of this review is to highlight the areas where surfactants are most widely used particularly in the bread industries, their role and mechanism of interaction and their contribution to the quality characteristics of the dough and bread. This review reveals some aspects of surface-active agents regarding its role physiochemical properties of dough that in turn affect the bread characteristics by improving its sensory quality and storage stability.

Non-destructive quantification of water gradient in sludge composting with Magnetic Resonance Imaging

Sludge from a slaughter-house wastewater plant, and mixtures of bulking agent (crushed wood pallet) and sludge were studied by Nuclear Magnetic Resonance (NMR). The NMR spin-spin relaxation (T(2)) and spin-lattice relaxation (T(1)) signals for sludge, wet crushed wood pallet and mixtures of sludge and bulking agent were decomposed into three relaxation time components. Each relaxation time component was explained by a non-homogeneous water distribution on a microscopic length scale and by the porosity of the material. For all samples, the T(2) relaxation time value of each component was directly related to the dry matter content. The addition of wet crushed wood to sludge induced a decrease in the relaxation time, explained by water transfer between the sludge and the wood. Magnetic Resonance Imaging (MRI) and respirometric measurements were performed on sludge and wood mixtures. MR images of the mixtures were successfully obtained at different biodegradation states. Based on specific NMR measurements in an identified area located in the MRI cells, the results showed that grey levels of MR images reflected dry matter content. This preliminary study showed that MRI would be a powerful tool to measure water distribution in sludge and bulking agent mixtures and highlights the potential of this technique to increase the understanding of sludge composting.

Signal decay due to susceptibility-induced intravoxel dephasing on multiple air-filled cylinders: MRI simulations and experiments

OBJECTIVE

Characterization of magnetic susceptibility artefacts with assessment of the gradient-echo signal decay function of echo time, pixel size, and object geometry in the case of air-filled cylinders embedded in water.

MATERIALS AND METHODS

Experiments were performed with a 0.2 T magnet on a network of small interacting air-filled cylinders along with Magnetic resonance imaging (MRI) simulations integrating intravoxel dephasing. Signal decay over echo time was assessed at different pixel sizes on real and simulated images. The effects of radius, distance between cylinders and main magnetic field were studied using simulation.

RESULTS

Signal loss was greater as echo time or pixel size increased. Voxel signal decay was not exponential but was weighted by sinus cardinalis functions integrating echo time, pixel size and field inhomogeneities which depended on main magnetic field strength and geometric configuration of the object. Simulation was able to model signal decay, even for a complex object constituted of several cylinders. The specific experimental signal modulation we observed was thus reproduced and explained by simulation.

CONCLUSION

The quantitative signal decay approach at 0.2 T can be used in characterization studies in the case of locally regular air/water interfaces as the signal depends on object size relative to pixel size and is relevant to the geometric configuration. Moreover, the good concordance between simulation and experiments should lead to further studies of magnetic susceptibility effects with other objects such as networks of spheres. MRI simulation is thus a potential tool for molecular and porous media imaging.

Characterization of water distribution in bread during storage using magnetic resonance imaging

A soy bread of fully acceptable quality and containing 49% soy ingredients (with or without 5% almond powder) has been recently developed in our laboratory. An investigation on water distribution and mobility, as probed by proton signal intensity and T2 magnetic resonance images, during storage was designed to examine possible relations between water states and hindered staling rate upon soy or soy-almond addition. Water proton distribution throughout soy-containing loaves was found to be very homogeneous in fresh breads with and without almond, with minimal water migration occurring during prolonged storage. In contrast, traditional wheat bread displayed an inhomogeneous water proton population that tended to change (with higher moisture migration towards the outer perimeter of the slice) during storage. Similar results were found for water mobility throughout the loaves, as depicted in T2 images. On intensity images of all considered bread varieties, the outer perimeter corresponding to the crust exhibited lower signal intensity due to decreased water content. Higher T2 values were found in the crust of soy breads with and without almond, which were attributed to lipids. The results indicated that the addition of soy to bread improved the homogeneous distribution of water molecules, which may hinder the staling rate of soy-containing breads. However, incorporation of almond had little effect on the water proton distribution or mobility of soy breads.

Dynamic magnetic resonance microscopy of flour dough fermentation

Magnetic resonance microscopy was carried out at 9.4 T with a voxel volume of 117 x 117 x 500 microm(3) and temporal resolution was adjusted to 8.5 min for a dynamic follow-up of bread dough fermentation during 2 h at a constant temperature of 30 degrees C. An image analysis procedure based on gray levels mathematical morphology routines was performed to assess bubble distribution and cell wall thickness inside the imaged bread dough. The evolution of the extracted curves allows one to characterize quantitatively the amount of bubbles and their growth. Using this procedure, different bread doughs were examined to determine the impact of dough composition on the structure modification during fermentation.