Online Low-field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI) for Food Quality Optimization in Food Processing

Abstract

Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) have been accepted widely as a non-destructive analytical technique in food processing technology due to their sensitivity, non-invasiveness, rapidness, and cost-effectiveness. Moreover, the ability to provide real-time information on products during and after processing has been linked to the use of these analytical techniques. Timely information on quality parameters in food processing provided by online monitoring using LF-NMR and MRI may increase the quality of the product, improve operation process, and enhance production economy in food field. In this review, the use of online LF-NMR and MRI in food processing techniques, such as drying, brining and freezing, frying, fermentation, and internal quality analysis, is explored. Limitations and need for further development are outlined.