MRI phase mapping of temperature distributions induced in food by microwave heating

A range of temperature-sensitive MRI parameters of water (T 2, T 1, diffusion coefficient, and chemical shift) were evaluated to map in three dimensions the non-uniform temperature distributions induced by microwave heating in both model and real food systems. Phase mapping was found to be the most...

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Veröffentlicht in:	Magnetic resonance imaging 2000, Vol.18 (1), p.69-79
Hauptverfasser:	Nott, Kevin P., Halla, Laurance D., Bows, John R., Hale, Michael, Patrick, Maria L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Chemical shift Food - radiation effects Food Analysis - methods Heating Image Processing, Computer-Assisted Investigative techniques, diagnostic techniques (general aspects) Magnetic Resonance Imaging - methods Medical sciences Microwave heating Microwaves Miscellaneous. Technology Radiodiagnosis. Nmr imagery. Nmr spectrometry Starch - analysis Starch - radiation effects Sterilisation Temperature
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