developing magnetic resonance- based in-line sensors michael j. mccarthy department of food science...
TRANSCRIPT
Developing magnetic resonance-based in-line sensors
Michael J. McCarthy
Department of Food Science & Technology
NMR and MRIStrengths- Chemical identification- Structure determination- Medical imaging- Microscopy imaging- Noninvasive- High speed…
Current Limitations: Not suitable for industrial environment
Not portableLow sensitivity
Strawberry Milk Chocolate Milk 4 Averages
Chocolate Milk 20 Averages
http://www.bruker-biospin.com/nmr_magnets_us2.html?&L=0&print=
Goals of our NMR work• Address current limitations and enable process
NMR/MRI spectrometers for in-line control– Compatible with operation in an industrial
environment• Small side streams• Larger installations for 100 % inspection
– Rapid measurements of• Composition / quality attributes• Structure / Particle size, Rheological
properties– Compatible with fluid food processing
• Clean in place chemical• Liquid and particulate suspensions
Enabling process NMR/MRI• Engineered materials
– Novel magnets
• Aspect AI
• ABQMR Inc.
• Miniaturization – NeSSI compatible– Microfabricated components
– Dynamic nuclear polarization
• Measurement information processing– Artificial intelligence, neural networks,
chemometric methods
2 T MRI system
Magnet Design Options• Higher magnetic field (~1.0 T)
– Advantages• Signal-to-noise! (high speed)
– Disadvantages• Cost• Weight
– Imaging/nonimaging options• Low magnetic field strength (~0.05 to 0.2 T)
– Advantages• Cost• Easier to integrate
– Disadvantages• Signal-to-noise ratio (limits speed)
– Imaging and/or nonimaging
1 Tesla; ~0.4 sec scan
0.1 T; 8 hour scan
High Field System – Industrial System 1.0 TeslaNo external field
Industrial grade
Large volume
1 Tesla Field Strength
High performance
Photos courtesy of ASPeCT Magnet Technologies Ltd.www.aspect-mr.com
Tomato concentrate viscosity to ketchup viscosity
1 (6 ounce) can tomato paste with garlic 1/2 cup light corn syrup 1/4 cup white vinegar 1/4 cup white balsamic vinegar 1/4 cup water 1 tablespoon sugar 1 teaspoon salt 1/4 teaspoon onion powder
Correlation of Ketchup Bostwick using in-line viscosity measurements of 12 Brix Tomato Concentrate
0.00
1.00
2.00
3.00
4.00
5.00
6.00
7.00
8.00
9.00
10.00
1.000 1.200 1.400 1.600 1.800 2.000
ntss 6
ntss 7
ntss 8
Linear (ntss 6)
Linear (ntss 7)
Linear (ntss 8)
Tomato Concentrate (Viscosity/density)(-1/5)
Tom
ato
ketc
hup
Bos
twic
k (c
m)
Portable low-field magnetSingle-sided design
10.2 cm diameter5.0 cm high3.0 kilogramsProton frequency 5.2 MHzMeasurement at 20 mm depth into melon (alternate designs yield up to 50 mm depth)
Photo courtesy of ABQMR, Inc
550 600 650 700 750 8008.5
9
9.5
10
10.5
11
11.5
12
12.5
13
Spin spin relaxation time, ms
De
gre
es B
rix
Personal size watermelon
data1
linear
Brix =-0.015 X +21
Miniaturizationmicro-NMR Incorporate DNP
Low field NMR Spectra Benchtop/portable spectroscopy
Labscale system for metabolomics measurements
Microscale rheology
Advanced in-line sensors for sorting fruit
Paste Production
WholePeel Pack
Byproducts
Sunburn
Good
Magnetic Resonance Imaging
Rot
Using a Partial Least Squares-Discriminant Analysis applied to MRI data it is predicted that yields for theprocess can be increased by approximately 10%
Summary
• Novel permanent magnet designs extend applications of NMR/MRI from laboratory to the production line.
• Microfabricated components are NeSSI scale compatible.
• Permits quantitative quality standards and process control.
Acknowledgements
• Rebecca Milczarek• Boaz Zion• Paul Chen• Sandra Garcia• Songi Han• Jeffrey Walton• Eiichi Fukushima,
ABQMR, Inc.
• Uri Rapoport, ASPECT Magnet Technologies Ltd. www.aspect-mr.com
• USDA• USDA-BARD• CDFA• Citrus Research Board• Avocado Commission• ConAgra Foods• Paramount Citrus
Association• CPAC