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Temperature Mapping in Carrot Using T 1 Weighted Magnetic Resonance Imaging
Author(s) -
HULBERT GREG J.,
LITCHFIELD J. BRUCE,
SCHMIDT SHELLY J.
Publication year - 1995
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.1365-2621.1995.tb06228.x
Subject(s) - fourier transform , nuclear magnetic resonance , sensitivity (control systems) , magnetic resonance imaging , fast spin echo , line (geometry) , materials science , signal (programming language) , image processing , analytical chemistry (journal) , physics , artificial intelligence , computer science , mathematics , chemistry , image (mathematics) , mathematical analysis , radiology , chromatography , engineering , geometry , medicine , electronic engineering , programming language
A two dimensional Fourier transform spin echo imaging sequence was used to obtain MRI T 1 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.