Research project NP/DD/17 (Research action NP)
The proposed project is aimed at developing standardised protocols for quality control of foodstuffs by employing Nuclear Magnetic Resonance (NMR) / Magnetic Resonance Imaging (MRI). This non-invasive, non-destructive, and non-ionising method allows monitoring a certain product or parts of it without any alteration.
Product characteristics which can be studied include the ratio between water and fat quantities, the distribution and volume localisation of water, as well as its activity. The information that can be obtained regarding the product's quality comprise the composition of the raw produce, the food line production conditions, its state of freshness, aging effects, as well as the composition and influence of the packaging material.
This list is by no means exhaustive since its creation is part of the goals of the present project. The technology does not only allow monitoring of quality levels of foodstuffs at a reasonable cost/benefit ratio, but helps also to protect both the manufacturer and the customer as well as the environment.
The project will be divided into four steps :
1- the detailed description and interpretation of NMR/MRI parameters concerning product characteristics, such as water/fat ratio and water activity;
2- the selection of areas where NNIR/MRI proves to be an effective and reliable technique, and, if necessary, the development of specific hard- and software for dedicated applications;
3- the development of specific protocols in the form of technical data files containing the conditions for the acquisition of standardised magnetic resonance images to the product as well as matching norms; and
4- the development of guidelines to educate and train food scientists, food processors, and line managers.
Caractérisation et contrôle de qualité des denrées alimentaires par imagerie de résonance magnétique: rapport final
Bruxelles: SSTC, 2001 (SP0806)
[To download]
Caractérisation et contrôle de qualité des denrées alimentaires par imagerie de résonance magnétique: résumé opérationnel
Bruxelles: SSTC, 2001 (SP0931)
[To download]
Characterization and Quality Control of Foodstuffs by Magnetic Resonance Imaging (MRI): executive summary
Brussels: OSTC, 2001 (SP0932)
[To download]
