International Journal of Engineering and Technology

This paper investigates the process optimization of various food processing methods such as drying, freezing, freeze drying, extrusion, rehydration of liquid foods, slurries, and suspensions, dry powders and baked products etc., which is an essential step in the optimization of many food manufacturing processes. This article will discuss about the quality factor associated with cellular tissue and also in chocolates. And also this article will give an idea about the on-line MRI for process control and quality assurance in the food processing operations and controlling the quality parameters and act as on-line sensors in quality control of intermediate or final products. The single magnet design and NMR protocol will differ for various applications and it is necessary to adapt a spectrometer operation to each specific application. Magnetic Resonance Imaging (MRI) is an emerging technology in foods, and it allows the interior of the food to be imaged noninvasively and non- destructively. These images can then be quantified to yield information about several process and material properties ranging from the composition of a material to the physical structure of the material. The signal detected by a MRI machine varies depending on water content and local magnetic properties of a particular material. Different substances can be distinguished from one another in the study image. This technology provides a real time internal process control for the food industry. This article will also discuss about the various techniques such as solid – imaging techniques for quality check of dried-food products and functional imaging techniques for optimizing the food crops in the field using MRI technology.