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 language | English (US) |
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Pages (from-to) | 168-172 |
Number of pages | 5 |
Journal | Journal of food science |
Volume | 58 |
Issue number | 1 |
DOIs | |
State | Published - Jan 1993 |
Keywords
- MRI
- NMR
- food gel
- model
- temperature mapping
ASJC Scopus subject areas
- Food Science