Abstract
Machine vision microscopy and magnetic resonance (MR) microscopy provide fast and reliable quantitative information in food products at the cellular level. Machine vision microscopy can perform cellular analysis in terms of cell counts, contaminant and solid substrate identification, inclusion bodies, spores and crystal protein counts. On the other hand, MR microscopy is highly effective in obtaining 3-dimensional measurement of mass transfer, heat transfer, and structure in foods during processing. Both imaging modalities have great potentials in maintaining quality and processing standards in the food industry.
| Original language | English (US) |
|---|---|
| Pages | 163-166 |
| Number of pages | 4 |
| Volume | 48 |
| No | 6 |
| Specialist publication | Food Technology |
| State | Published - Jun 1994 |
ASJC Scopus subject areas
- General Chemistry
- Food Science
- Industrial and Manufacturing Engineering