Temperature Mapping in a Model Food Gel using Magnetic Resonance Imaging

XIUZHI SUN, J. BRUCE LITCHFIELD, SHELLY J. SCHMIDT

Research output: Contribution to journalArticlepeer-review

Abstract

Two dimensional temperature maps of a model food gel (agar, mi‐crocrystalline cellulose, and water, 1.95:6.55:200), were obtained by MRI during heating and cooling. The molecular pseudo self‐diffusion coefficient of water was used as a temperature indicator. A two dimensional Fourier transform spin‐echo imaging sequence was used for data acquisition. The self‐diffusion coefficient at room temperature was 1.26 7times; 1O−3 mm2/sec. Two dimensional self‐diffusion images were obtained, and temperature images were calculated. The error in MRI measurements, due to noise and temperature variation, was less than 1°C with 1.5 mm2 resolution. The average variation between MRI and thermocouple measurements was < 1.26°C. This new non‐invasive technique can be used to study heat transfer and to measure thermal properties of foods.

Original languageEnglish (US)
Pages (from-to)168-172
Number of pages5
JournalJournal of food science
Volume58
Issue number1
DOIs
StatePublished - Jan 1993

Keywords

  • MRI
  • NMR
  • food gel
  • model
  • temperature mapping

ASJC Scopus subject areas

  • Food Science

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