MRT in der Lebensmittel-Forschung und Qualitätskontrolle

The demands on quality control are constantly increasing. It should be faster, more precise, more comprehensive and above all non-destructive. Which means that the search for better methods will never end. This book describes the attempt to carry out quality control of a soft cheese by means of MRI examinations. For this purpose, the typical sizes of the samples, such as relaxation times, diffusion, spectroscopy and phase behaviour are determined. In the course of a series of measurements over several weeks, the ripening process of this soft cheese is then characterised. The associated sources of error, such as temperature influences and their elimination, are also described.