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3D Quantitation of temperature for enhanced food quality by microwave and convective heating
Reference
D15646
Principal Investigator / Supervisor
Professor Laurie Hall
Co-Investigators /
Co-Supervisors
Institution
University of Cambridge
Department
School of Clinical Medicine
Funding type
Research
Value (£)
213,176
Status
Completed
Type
Research Grant
Start date
01/01/2002
End date
01/01/2005
Duration
36 months
Abstract
Magnetic Resonance Imaging (MRI) of the water in a range of foodstuffs will be used to measure:- (a) their heating by either microwaves or by immersion in hot air, steam or hot water; and (b) the (non)uniformity of cooking as determined by starch gelatinisation. Separate protocols will be optimised for time-, temperature-, or spatial- resolution. Using a dedicated scanner based on a 100cm bore magnet will enable studies to be made of commercial foods packaged for domestic use, and also provide adequate space for relevant heating engineering. The foods studied will include: starch based soups and sauces, as well as commercial pre-packaged meals. The domestic and industrial use of microwaves, and issues related to batch retort processing such as vessel rotation will be investigated.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
X - not in an Initiative
Funding Scheme
X – not Funded via a specific Funding Scheme
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