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Three‐dimensional MRI mapping of microwave induced heating patterns
Author(s) -
Nott Kevin P.,
Bows John R.,
Patrick Maria L.
Publication year - 1999
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1999.00286.x
Subject(s) - microwave , microwave heating , nuclear magnetic resonance , materials science , computational biology , physics , computer science , biology , telecommunications
Summary Magnetic Resonance Imaging (MRI) has been used to map in three dimensions, non‐invasively, the complex heating patterns induced by microwave heating. Comparisons with infra‐red thermal imaging of the surface heating patterns are demonstrated. The effects of the differential heating properties have been characterized for a model food sample. The potential applications of MRI temperature mapping to optimizing the domestic and industrial use of microwaves for heating of foods is discussed.