Magnetic Resonance Imaging Study of Moisture Movement during Pigeon Pea (Cajanus cajan L.) Cooking

摘要

Magnetic resonance imaging (MRI) has been used to non-invasively study the moisture movement inside the pigeon peas during cooking to quantify the cooking process and to investigate the intrinsic factors responsible for cooking. Both pre-soaked (in water for 20 min) and non-soaked pigeon peas were cooked in boiling water for 25 min for MR image analysis. Cooked pigeon peas were imaged at 5 min intervals to study the water distribution and transfer pattern during cooking. Results showed a homogenous distribution of water inside the pigeon peas with a high moisture region generated at the surface at the onset of cooking and a moisture-front that moved inward with increasing cooking time. Variations in the water distribution implied different mechanisms for water influx.