Utilize magnetic resonance relaxometry to measure free water content in potatoes during processing. This offline, low-field MR technique aims to enhance efficiency by providing accurate water content analysis, with future plans for online application.
This advanced solution leverages magnetic resonance (MR) relaxometry to accurately measure the free and mobile water content in potatoes during processing. By directly assessing the water carryover, this technique promises to improve efficiency and quality control in potato processing facilities. The initial focus is on offline measurements at low magnetic fields, with the potential to develop mobile MR applications for online use.
Key features:
The MR relaxometry technique exploits the spin-spin T2 relaxation time distributions to distinguish between free and adsorbed water states in potato samples, providing detailed insights into water dynamics during processing.
Currently at Technology Readiness Level 3, this solution has undergone laboratory proof-of-concept validation. Further development and testing are planned to advance its readiness for commercial deployment in food processing industries.
The Montana State University Alumni Foundation is a nonprofit, university‑affiliated philanthropic organization in Bozeman that advances Montana State University, a public land‑grant research university. As a front door for companies and private philanthropies, it aligns corporate priorities with campus expertise and stewards gifts that strengthen research infrastructure and talent pipelines. Working with campus leadership, the foundation connects partners to the MSU Innovation Campus and co‑located applied research spaces, and to the statewide Extension network for field deployment. MSU research is broadly supported by competitive federal funding from major U.S. agencies, enabling sustained collaboration with industry. A dedicated technology transfer office supports IP, licensing, and startup formation, providing clear pathways from discovery to market.