MR microscopy for noninvasive detection of water distribution during soaking and cooking in the common bean
| Autor: | Igor Serša, Ana Sepe, Urša Mikac |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
Time Factors
food.ingredient Biomedical Engineering Biophysics Hypocotyl Imaging Three-Dimensional food Microscopy Image Processing Computer-Assisted Radiology Nuclear Medicine and imaging Cooking Phaseolus biology Chemistry Magnetic resonance microscopy Temperature Water food and beverages biology.organism_classification Magnetic Resonance Imaging Horticulture Repetition Time Dry bean Seeds Imbibition Cotyledon |
| Zdroj: | Magnetic Resonance Imaging. 33:336-345 |
| ISSN: | 0730-725X |
| DOI: | 10.1016/j.mri.2014.12.001 |
| Popis: | Magnetic resonance microscopy (MRM) was used to study water distribution and mobility in common bean (Phaseolus vulgaris) seed during soaking at room temperature (20 °C) and during the cooking of presoaked and dry bean seed in near-boiling water (98 °C). Two complementary MRI methods were used to determine the total water uptake into the seed: the T2-weighted 3D RARE method, which yielded an increased signal from regions of highly mobile (bulk) water and a suppressed signal from regions of poorly mobile (bound) water; and the 3D SPI method, which yielded an increased signal from regions of water restricted in motion and a suppressed signal from the bulk water regions owing to the short repetition time of the method. Based on these results, it can be concluded that during soaking water enters the bean through the micropyle, migrating below the seed coat. The raphe and hypocotyl are hydrated first, while the cotyledon tissue is hydrated next. It was also observed that the imbibition rate increases with an increasing soaking temperature. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect