title: STUDY OF GROUND PORK THAWING DYNAMICS USING MAGNETIC RESONANCE IMAGING
abstract: Visualization of changes in shape and size of the frozen residue during the thawing of ground pork is implemented using magnetic resonance imaging. A technique has been developed to study the displacement of thawing front line without damage to integrity of the object being thawed. It has been established that the melting of bound water crystals outran the melting of free water crystals in meat. A mathematical model that adequately describes the experimental data obtained in the analysis of tomo
journal: Theory and practice of meat processing