Application areas:
Water holding capacity of meat
Research on cooling and thawing process
Seafood shelf life evaluation
Water distribution and migration during shrimp drying
1. In MRI (Fig. 4 and Fig. 5), the color represents the signal intensity. The larger the red signal, the larger the hydrogen proton density. The larger the blue signal, the smaller the hydrogen proton density. It is obvious by MRI. Distribution and change of moisture during different drying periods;
2. During the drying process, the volume of shrimp meat is significantly reduced, and the water distribution in different regions is uneven. By analyzing the nuclear magnetic imaging signals of different regions, the drying rate of each region can be further studied, which is the determination of drying process and the quality of shrimp meat. Provide a fast, intuitive way.
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