Temperature Mapping in a Model Food Gel using Magnetic Resonance Imaging

Abstract

ABSTRACT Two dimensional temperature maps of a model food gel (agar, mi‐crocrystalline cellulose, and water, 1.95:6.55:200), were obtained by MRI during heating and cooling. The molecular pseudo self‐diffusion coefficient of water was used as a temperature indicator. A two dimensional Fourier transform spin‐echo imaging sequence was used for data acquisition. The self‐diffusion coefficient at room temperature was 1.26 7times; 1O −3 mm 2 /sec. Two dimensional self‐diffusion images were obtained, and temperature images were calculated. The error in MRI measurements, due to noise and temperature variation, was less than 1°C with 1.5 mm 2 resolution. The average variation between MRI and thermocouple measurements was < 1.26°C. This new non‐invasive technique can be used to study heat transfer and to measure thermal properties of foods.