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  • 1
    Electronic Resource
    Electronic Resource
    Temperature Measurement of Foods Using Chemical Shift Magnetic Resonance Imaging as Compared with T1-weighted Temperature Mapping (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A method based on change in proton precession frequency with temperature was compared with temperature measurement by T1-weighted imaging. Temperature maps of a gel, and of cooked and raw red potatoes were developed during heating from 20 to 60°C. To measure change in proton precession frequency, a steady state free precession sequence allowed 2-dimensional acquisitions in 8 sec with spatial resolution of 0.88 mm2. Temperature resolution with chemical shift imaging, ranged from 0.3 to 3°C, decreasing with increasing temperature due to a decrease in signal to noise ratio. The difference by this method and thermocouples was 〈 5°C. T1-weighted spin-echo images showed artifacts due to an inhomogeneous T1 distribution within the potatoes, indicating chemical shift was more reliable for inhomogeneous foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15026.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Temperature Mapping in Carrot Using T1 Weighted Magnetic Resonance Imaging (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A two dimensional Fourier transform spin echo imaging sequence was used to obtain MRI T1 weighted images from whole cooked carrots at temperatures between 18.6°C and 83.0°C. Sensitivity of temperature measurements from the images ranged from ±0.4°C to ±4.2°C, depending on the temperature of interest and the amount of signal averaging. Dynamic images were obtained with a 24 set acquisition time. Such temperature images could aid in evaluation of models used for aseptic processing simulation studies. Faster imaging techniques could enable on line temperature maps for flowing particulates in aseptic systems.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06228.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Temperature Mapping of Particles During Aseptic Processing with Magnetic Resonance Imaging (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Magnetic Resonance Imaging (MRI) was used to obtain 2-dimensional temperature maps in potatoes undergoing aseptic processing. The change in precession frequency of protons served as the temperature indicator. The larger particles (6.9 and 3.84 cm3) showed a δT (Tsurface - Tcenter) of up to 22±0.4°C 45s after exiting the heat exchanger with the δ (Toutlet - Tinlet) of the carrier fluid in the heat exchanger at 30 to 45°C. No AT was measured between the center and the surface of particles 〈2.05 cm3 pumped at 〈22.7 L/min. The average fluid to particle convective heat transfer coefficient (hfp) for the heat exchanger and holding tube was calculated using a finite element method. The hfp was from 600 to 2500 and 〉3000 W/m2°C for the large (6.9 cm3 cubes) and smaller particles respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15731.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Temperature Mapping in a Model Food Gel using Magnetic Resonance Imaging (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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 mm2/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 mm2 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb03236.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    FUZZY LOGIC CONTROL FOR A CONTINUOUS CROSSFLOW GRAIN DRYER (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 16 (1993), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper presents the assembly and the performance of a fuzzy logic control system in regulating a laboratory continuous crossflow grain dryer. With fuzzy control, similar outlet moisture contents and lower outlet breakage susceptibility of corn were obtained as compared to the manually controlled dryer operation. the results verified that drying-induced corn breakage could be reduced through the application of fuzzy logic control. Like the corn drying process, many food processes are difficult to control automatically with conventional control techniques due to their complex nature. Fuzzy logic control provides an attractive solution for control of those processes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1993.tb00162.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    NONDESTRUCTIVE MEASUREMENT of TRANSIENT MOISTURE PROFILES and the MOISTURE DIFFUSION COEFFICIENT IN A POTATO DURING DRYING and ABSORPTION BY NMR IMAGING (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 14 (1991), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A nondestructive method to measure the internal moisture distribution and to determine the effective moisture diffusion coefficient for a potato during drying and absorption was developed using NMR imaging and numerical modeling techniques. the coefficients obtained were 1.04 to 7.28 × 10−10 m2/s, for moisture contents between 40% and 55% (wb), during drying with a sample temperature of 40°C; and were 9.78 × 10−12 to 2.33 × 10−11 m2/s, for moisture contents between 56% and 60%, during absorption at 23°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1991.tb00139.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    TEMPERATURE MAPPING IN A POTATO USING HALF FOURIER TRANSFORM MRI of DIFFUSION (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 17 (1994), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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 mm2 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1994.tb00347.x
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    Paper (German National Licenses)
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