Temperature Mapping in Carrot Using T1 Weighted Magnetic Resonance Imaging

GREG J. HULBERT, J. BRUCE LITCHFIELD, SHELLY J. SCHMIDT

Research output: Contribution to journalArticlepeer-review

Abstract

A two dimensional Fourier transform spin echo imaging sequence was used to obtain MRI T1 weighted images from whole cooked carrots at temperatures between 18.6°C and 83.0°C. Sensitivity of temperature measurements from the images ranged from ±0.4°C to ±4.2°C, depending on the temperature of interest and the amount of signal averaging. Dynamic images were obtained with a 24 set acquisition time. Such temperature images could aid in evaluation of models used for aseptic processing simulation studies. Faster imaging techniques could enable on line temperature maps for flowing particulates in aseptic systems.

Original languageEnglish (US)
Pages (from-to)780-785
Number of pages6
JournalJournal of food science
Volume60
Issue number4
DOIs
StatePublished - Jul 1995

Keywords

  • MRI
  • NMR
  • T
  • carrot
  • temperature mapping

ASJC Scopus subject areas

  • Food Science

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