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MRI Temperature Mapping and Determination of Liquid‐particulate Heat Transfer Coefficient in an Ohmically Heated Food System
Author(s) -
Ye X.,
Ruan R.,
Chen P.,
Doona C.,
Taub I.A.
Publication year - 2003
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.1365-2621.2003.tb09648.x
Subject(s) - particulates , nuclear magnetic resonance , convection , analytical chemistry (journal) , range (aeronautics) , atmospheric temperature range , magnetic resonance imaging , resonance (particle physics) , heat transfer coefficient , ohmic contact , chemistry , heat transfer , materials science , intensity (physics) , thermodynamics , optics , atomic physics , physics , electrode , chromatography , medicine , organic chemistry , radiology , composite material
Real‐time temperature maps of ohmically heated liquid‐particulate mixtures were acquired using the Proton Resonance Frequency (PRF) shift method incorporated into a fast Magnetic Resonance Imaging (MRI). Noise in the MRI images induced by the electrical heating power was eliminated by a post‐processing algorithm of the PRF shift method and correction phase images. The time‐dependent interface heat transfer coefficients ( h fp ) were determined during the holding period using the MRI temperature maps and numerical solutions to the Fourier's 2nd law. The calculated values of h fp range from 30 to 105 W/m 2 K, consistent with literature values for natural convection. These results provide crucial data for understanding the ohmic heating process.