MRI and Bidimensional relaxometry sequences for macro and microstructure assessment in food models.

Physico-chemical and organoleptic characteristics of food depend largely on the microscopic level distribution of gases and water, and connectivity and mobility through the pores. Microstructural characterization of food can be accomplished by Magnetic Resonance Imaging (MRI) and Nuclear Magnetic Spectroscopy (NMR) combined with the application of methods of dissemination and multidimensional relaxometry. In this work, funded by the EC Project InsideFood, several artificial food models, based on foams and gels were studied using MRI and 2D relaxometry. Two different kinds of foams were used: a sugarless and a sugar foam. Then, a half of a syringe was filled with the sugarless foam and the other half with the sugar foam. Then, MRI and NMR experiments were performed and the sample evolution was observed along 3 days in order to quantify macrostructural changes through proton density images and microstructural ones using T1T2 maps, using an inversion CPMG sequence. On the proton density images it may be seen that after 16 hours it was possible to differentiate the macrostructural changes, as the apparition of free water due to a syneresis phenomenon. On the interface it can be seen a brighter area after 16 hours, due to the occurrence of free water. Moreover, thanks to the bidimensional relaxometry (T1-T2) it was possible to differentiate among microscopic changes. Differences between the pores size can be observed as well as the microstructure evolution after 30.5 hours, as a consequence differences are shown on free water redistribution through larger pores and capillarity phenomena between both foams.

Surface tension and microgravity

The behaviour of confined liquids on board an orbiting spacecraft is mainly driven by surface tension phenomena, which cause an apparently anomalous response of the liquid when compared with the behaviour that can be observed on an Earth laboratory provided that the amount of liquid is high enough. The reason is that in an orbiting spacecraft the different inertial forces acting on the bulk of the liquid are almost zero, causing thus capillary forces to be the dominant ones. Of course, since gravity forces are proportional to the liquid volume, whereas surface tension forces are proportional to the liquid surface, there are situations on Earth where capillarity can be the dominant effect, as it happens when very small volume liquid samples are considered. However, work with small size samples may require the use of sophisticated optical devices. Leaving aside the neutral buoyancy technique, a way of handling large liquid interfaces is by using drop towers, where the sample falls subjected to the action of Earth's gravity. This approach is suitable when the characteristic time of the problem under consideration is much smaller than the drop time. In this work the transformation of an out-of-use chimney into a drop tower is presented. Because of the miniaturization, hardiness and low cost of current electronic devices, a drop tower can be used as an inexpensive tool for undergraduate students to experimentally analyse a large variety of surface tension driven phenomena.