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Temperature Mapping in a Model Food Gel using Magnetic Resonance Imaging
Author(s) -
SUN XIUZHI,
LITCHFIELD J. BRUCE,
SCHMIDT SHELLY J.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb03236.x
Subject(s) - nuclear magnetic resonance , thermocouple , effective diffusion coefficient , diffusion , coefficient of variation , analytical chemistry (journal) , resolution (logic) , materials science , agar gel , spin echo , thermal diffusivity , magnetic resonance imaging , chemistry , chromatography , thermodynamics , physics , medicine , microbiology and biotechnology , artificial intelligence , biology , computer science , composite material , radiology
Two dimensional temperature maps of a model food gel (agar, mi‐crocrystalline cellulose, and water, 1.95:6.55:200), were obtained by MRI during heating and cooling. The molecular pseudo self‐diffusion coefficient of water was used as a temperature indicator. A two dimensional Fourier transform spin‐echo imaging sequence was used for data acquisition. The self‐diffusion coefficient at room temperature was 1.26 7times; 1O −3 mm 2 /sec. Two dimensional self‐diffusion images were obtained, and temperature images were calculated. The error in MRI measurements, due to noise and temperature variation, was less than 1°C with 1.5 mm 2 resolution. The average variation between MRI and thermocouple measurements was < 1.26°C. This new non‐invasive technique can be used to study heat transfer and to measure thermal properties of foods.