Temperature mapping of particles during aseptic processing with magnetic resonance imaging

Carlos A. Kantt, Shelly J. Schmidt, Charles E. Sizer, Sevugan Palaniappan, J Bruce Litchfield

Research output: Contribution to journalArticlepeer-review

Abstract

Magnetic Resonance Imaging (MRI) was used to obtain 2-dimensional temperature maps in potatoes undergoing aseptic processing. The change in precession frequency of protons served as the temperature indicator. The larger particles (6.9 and 3.84 cm3) showed a ΔT (T(surface) - T(center)) of up to 22±0.4°C 45s after exiting the heat exchanger with the ΔT (T(outlet) - T(inlet)) of the carrier fluid in the heat exchanger at 30 to 45°C. No ΔT was measured between the center and the surface of particles <2.05 cm3 pumped at <22.7 L/min. The average fluid to particle convective heat transfer coefficient (h(fp)) for the heat exchanger and holding tube was calculated using a finite element method. The hfp was from 600 to 2500 and >3000 W/m2 °C for the large (6.9 cm3 cubes) and smaller particles respectively.

Original languageEnglish (US)
Pages (from-to)305-311
Number of pages7
JournalJournal of food science
Volume63
Issue number2
StatePublished - Mar 1 1998

Keywords

  • Aseptic processing
  • Magnetic resonance
  • Potato cubes
  • Temperature mapping

ASJC Scopus subject areas

  • Food Science

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