Machine vision microscopy and magnetic resonance microscopy

J. Bruce Litchfield, John F. Reid, Shelly J Schmidt

Research output: Contribution to specialist publicationArticle

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 languageEnglish (US)
Pages163-166
Number of pages4
Volume48
No6
Specialist publicationFood Technology
StatePublished - Jun 1994

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'Machine vision microscopy and magnetic resonance microscopy'. Together they form a unique fingerprint.

Cite this