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)|
|Number of pages||6|
|Journal||Journal of food science|
|State||Published - Jul 1995|
- temperature mapping
ASJC Scopus subject areas
- Food Science