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TEMPERATURE MAPPING IN A POTATO USING HALF FOURIER TRANSFORM MRI of DIFFUSION
Author(s) -
SUN XIUZHI,
SCHMIDT SHELLY J.,
LITCHFIELD J. BRUCE
Publication year - 1994
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1994.tb00347.x
Subject(s) - thermocouple , fourier transform , nuclear magnetic resonance , diffusion , resolution (logic) , thermal diffusivity , materials science , effective diffusion coefficient , image resolution , magnetic resonance imaging , biomedical engineering , analytical chemistry (journal) , chemistry , optics , computer science , physics , mathematics , artificial intelligence , radiology , thermodynamics , mathematical analysis , composite material , medicine , chromatography
Two dimensional temperature maps of a potato during heating were obtained using magnetic resonance imaging (MRI) techniques. the molecular pseudo self‐diffusion coefficient of the water in the potato was used as a temperature indicator. Two dimensional half Fourier transform spin‐echo and Generalized Series reconstruction techniques were used to reduce data acquisition time to about 10 s/image and to improve temperature mapping resolution. Thermocouples were implanted into the sample so that temperature and MRI data were acquired simultaneously. the error in MRI measurements caused by noise and the time delay required to collect each data set was less than 0.84C with 0.75 mm 2 resolution. the average variation between MRI and thermocouple measurements was less than 0.5C. This is a promising new technique to noninvasively study heat transfer and to measure thermal properties of food materials.