Three-dimensional (3D), transient moisture transfer in solid food particles during drying is important information for the evaluation of existing drying theories and the optimization of the drying process. Such information has not yet been obtained. Microscopic magnetic resonance imaging (MRI) was used to non-destructively measure the transient moisture transfer in individual maize kernels for two drying conditions. A 3D Fourier transform technique was applied to collect the MRI data. Moisture transfer was analysed from sequential 3D magnetic resonance (MR) images of maize kernels obtained during drying. There were two primary routes for moisture transfer in a maize kernel during drying, through the glandular layer of the scutellum and through the pericarp.
ASJC Scopus subject areas
- Aquatic Science