Temperature Mapping of Ohmically Heated Food System Using Proton MR Phase Imaging

Xiaofei Ye, Roger Ruan, Paul Chen, Kehua Chang, Ke Ning, Iwin A. Taub, Chris Doona

Research output: Contribution to conferencePaperpeer-review

Abstract

Proton Magnetic Resonance (MR) Phase Imaging was realized using a Fast Low Angle SHot (FLASH) imaging sequence. Two-dimensional temperature maps of two model liquid-particulate mixtures undergoing ohmic heating process were acquired. The samples used consisted of two components, namely whey gel and NaCl solution, arranged in serial/parallel configuration, and enclosed in an in-house made ohmic heating device driven by an 143 V AC power supply. Salt was added to the gel and solution to alter their electrical conductivity. The Proton Resonance Frequency (PRF) shift was used as temperature indicator and was manifested as phase change, which was linearly and reversibly proportional to the temperature change. The specific PRF shift for the whey gel was determined as -0.0098 ppm/°C and -0.0097 ppm/°C for the two samples. For the NaCl solution, the values were -0.0096 ppm/°C and -0.0102 ppm/°C respectively. Detailed temperature maps with spatial resolution of 0.94 mm and temporal resolution of 0.64 s were obtained. The temperature uncertainties were about ±1°C for the whey gel and ±2°C for the solution. The ease to interpret, the speed, and the accuracy of this new technique justify its applications in dynamic food process.

Original languageEnglish (US)
Pages891-902
Number of pages12
StatePublished - Dec 1 2000
Event2000 ASAE Annual International Meeting, Technical Papers: Engineering Solutions for a New Century - Milwaukee, WI., United States
Duration: Jul 9 2000Jul 12 2000

Other

Other2000 ASAE Annual International Meeting, Technical Papers: Engineering Solutions for a New Century
Country/TerritoryUnited States
CityMilwaukee, WI.
Period7/9/007/12/00

Keywords

  • FLASH
  • MR Phase imaging
  • Ohmic heating
  • PRF shift
  • Temperature mapping
  • Whey gel

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