Temperature Mapping in Carrot Using T1 Weighted Magnetic Resonance Imaging

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

doi:10.1111/j.1365-2621.1995.tb06228.x

Temperature Mapping in Carrot Using T₁ Weighted Magnetic Resonance Imaging

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

Research output: Contribution to journal › Article › peer-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 language	English (US)
Pages (from-to)	780-785
Number of pages	6
Journal	Journal of food science
Volume	60
Issue number	4
DOIs	https://doi.org/10.1111/j.1365-2621.1995.tb06228.x
State	Published - Jul 1995

Keywords

MRI
NMR
T
carrot
temperature mapping

ASJC Scopus subject areas

Food Science

Online availability

10.1111/j.1365-2621.1995.tb06228.x

Library availability

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Cite this

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title = "Temperature Mapping in Carrot Using T1 Weighted Magnetic Resonance Imaging",

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.",

keywords = "MRI, NMR, T, carrot, temperature mapping",

author = "HULBERT, {GREG J.} and LITCHFIELD, {J. BRUCE} and SCHMIDT, {SHELLY J.}",

year = "1995",

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AB - 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.

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