Simultaneous microwave heating and three-dimensional MRI temperature mapping

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 4, 2009, Pages 537-544

  Knoerzer, K ^a,b   Regier, M ^b,c   Hardy, E H ^b   Schuchmann, H P ^b   Schubert, H ^b  

^a CSIRO   (Australia)

^b UNIVERSITY OF KARLSRUHE   (Germany)

^c BEUTH UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

3D; Magnetic resonance imaging; Microwaves; MRI; Temperature mapping; Volumetric heating

Indexed keywords

3D; BACK CONTROL; COLD SPOTS; DIMENSIONAL TEMPERATURES; FIBRE OPTIC; FOOD INDUSTRIES; HIGH RESOLUTION; HIGH-QUALITY PRODUCTS; IN-SITU; IN-SITU MEASUREMENT; IN-SITU TEMPERATURE; INDUSTRIAL PROCESSING; INDUSTRIAL-SCALE APPLICATIONS; INFRARED THERMOGRAPHY; ISOTROPIC RESOLUTION; MEASURING TEMPERATURE; MICROWAVE APPLICATIONS; MICROWAVE PROCESS; MICROWAVE PROCESSING; MRI; NON-INVASIVE; NONUNIFORM HEATING; NUMERICAL SIMULATION; OPTIMISATIONS; PROCESSING LINES; PRODUCT SAFETY; RANDOM TESTS; REAL PROCESS; REGULATORY BODIES; SAFETY OF FOOD; SMALL SAMPLES; TEMPERATURE MAPPING; TEMPERATURE PERFORMANCE; TEMPERATURE UNIFORMITY; TEMPORAL RESOLUTION; TOMOGRAPHS; VOLUMETRIC HEATING;

COMPUTER SIMULATION LANGUAGES; ELECTROMAGNETIC FIELD EFFECTS; ELECTROMAGNETIC FIELDS; EXPERIMENTS; FOOD PRODUCTS; HEATING; INDUSTRIAL APPLICATIONS; LAWS AND LEGISLATION; MAGNETIC RESONANCE; MAGNETIC RESONANCE IMAGING; MAPPING; MICROWAVE HEATING; MICROWAVES; PROCESS CONTROL; RADIO WAVES; REMOTE SENSING; SYSTEMATIC ERRORS; TEMPERATURE MEASUREMENT; THERMOGRAPHY (IMAGING); THREE DIMENSIONAL; TOMOGRAPHY;

IN SITU PROCESSING;

EID: 68949197273     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.05.013     Document Type: Article

References (24)

1. Buffler Ch.R. Microwave cooking and processing: Engineering fundamentals for the food scientist (1993), AVI Book, New York
2. Decaureau R.V. Microwaves in the food processing industry (1985), Academic Press Inc., Orlando
3. Feher L.E. Simulationsrechnungen zur verfahrenstechnischen Anwendung von Millimeterwellen für die industrielle Materialprozesstechnik. Wissenschaftliche Berichte FZ KA 5885 (1997), Forschungszentrum Karlsruhe, Karlsruhe
4. Grünewald T.H., and Rudolf M. Messung der Temperatur und der Temperaturverteilung im Mikrowellenfeld. Zeitschrift für die Lebensmittelwirtschaft 32 3 (1981) 85-88
5. Hardy E.H. Magnetic resonance imaging in chemical engineering: Basics and practical aspects. Chemical Engineering and Technology 29 (2006) 785-795
6. Haase A., Frahm J., Matthaei D., Haenicke W., Merboldt K.D., and FLASH Imaging. Rapid NMR imaging using low flip-angle pulses. Journal of Magnetic Resonance 67 (1986) 258-266
7. Hermann A. Aufbau und Inbetriebnahme einer Vorrichtung zur Einkopplung von Mikrowellen in einen NMR-Tomographen (2004), Universität Karlsruhe (TH), Diplomarbeit
8. Hindman J.C. Proton resonance shift of water in gas and liquid states. Journal of Chemical Physics 44 (1966) 4582-4592
9. Kimmich R. NMR-Tomography-diffusometry-relaxometry (1997), Springer, Berlin
10. Knoerzer K., Hermann A., Regier M., Hardy E.H., and Schubert H. Three-dimensional temperature mapping of microwave induced heating using non-invasive MRI, 38th annual microwave symposium, proceedings, Toronto, Canada, July 14-16 (2004) 34-37
11. Knoerzer K., Regier M., Erle U., and Schubert H. Development of a model food for microwave processing and the prediction of its physical properties. Journal of Microwave Power and Electromagnetic Energy 39 3+4 (2004)
12. Knoerzer K., Regier M., and Schubert H. Measuring temperature distributions during microwave processing. In: Schubert H., and Regier M. (Eds). The microwave processing of foods (2005), Woodhead Publishing Limited, Cambridge
13. Metaxas A.C. Foundations of electroheat (1996), J. Wiley & Sons, Chicester
14. Metaxas A.C., and Meredith R.J. Industrial microwave heating (1983), Polu Pelegrinus Ltd., London
15. Mudgett R.E. Microwave properties and heating characteristics of foods. Food Technology 40 (1986) 84-93 98
16. Nott K.P., and Hall L.D. Validation and cross-comparison of MRI temperature mapping against fibre optic thermometry for microwave heating of foods. International Journal of Food Science and Technology 40 (2005) 723-730
17. Nott K.P., Hall L.D., Bows J.R., Hale M., and Patrick M.L. Three-dimensional MRI mapping of microwave induced heating patterns. International Journal of Food Science and Technology 34 (1999) 305-315
18. Nott K.P., Hall L.D., Bows J.R., Hale M., and Patrick M.L. MRI phase mapping of temperature distributions induced in food by microwave heating. Magnetic Resonance Imaging 18 (2000) 69-79
19. Risman P.O., Ohlsson T., and Lingnert H. Model substances and their use in microwave heating studies. SIK Report 588 (1993) 1-10
20. Roussy G., and Pearce J.A. Foundations and industrial applications of microwaves and radio frequency fields (1995), J. Wiley & Sons, Chicester
21. Schubert H., and Regier M. The microwave processing of foods (2005), Woodhead Publishing Limited, Cambridge, England
22. Stephan K.D. Continuous non-contact remote temperature sensing during microwave heating with microwave radiometry, 38th Annual microwave symposium, proceedings, Toronto, Canada, July 14-16 (2004)
23. various authors, Microwave food processing: An industrial overview, Food Technology, June 1986.
24. Wilhelm M.S., and Satterlee L.D. A 3-dimensional method for mapping microwave ovens. Microwave Energy Application Newsletter 4 5 (1971) 3