MRI temperature mapping and determination of liquid-particulate heat transfer coefficient in an ohmically heated food system

X. Ye, R. Ruan, P. Chen, C. Doona, I. A. Taub

Research output: Contribution to journalArticle

13 Scopus citations

Abstract

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 (hfp) were determined during the holding period using the MRI temperature maps and numerical solutions to the Fourier's 2nd law. The calculated values of hfp range from 30 to 105 W/m2.K, consistent with literature values for natural convection. These results provide crucial data for understanding the ohmic heating process.

Original languageEnglish (US)
Pages (from-to)1341-1346
Number of pages6
JournalJournal of food science
Volume68
Issue number4
DOIs
StatePublished - May 2003

Keywords

  • Heat transfer coefficient
  • MRI
  • Ohmic heating
  • PRF shift
  • Temperature mapping

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