Two dimensional temperature maps of a potato during heating were obtained using magnetic resonance imaging (MRI) techniques. the molecular pseudo self‐diffusion coefficient of the water in the potato was used as a temperature indicator. Two dimensional half Fourier transform spin‐echo and Generalized Series reconstruction techniques were used to reduce data acquisition time to about 10 s/image and to improve temperature mapping resolution. Thermocouples were implanted into the sample so that temperature and MRI data were acquired simultaneously. the error in MRI measurements caused by noise and the time delay required to collect each data set was less than 0.84C with 0.75 mm2 resolution. the average variation between MRI and thermocouple measurements was less than 0.5C. This is a promising new technique to noninvasively study heat transfer and to measure thermal properties of food materials.
|Original language||English (US)|
|Number of pages||15|
|Journal||Journal of Food Process Engineering|
|State||Published - Dec 1994|
ASJC Scopus subject areas
- Food Science
- Chemical Engineering(all)