Three-dimensional MRI mapping of microwave induced heating patterns

Autor:	Maria L. Patrick, Kevin P. Nott, John R. Bows
Rok vydání:	1999
Předmět:	medicine.diagnostic_test business.industry Chemistry Analytical chemistry Food sample Magnetic resonance imaging Industrial and Manufacturing Engineering Microwave heating Thermal medicine Optoelectronics Differential heating business Microwave Temperature mapping Food Science
Zdroj:	International Journal of Food Science and Technology. 34:305-315
ISSN:	1365-2621 0950-5423
DOI:	10.1046/j.1365-2621.1999.00286.x
Popis:	Summary Magnetic Resonance Imaging (MRI) has been used to map in three dimensions, non-invasively, the complex heating patterns induced by microwave heating. Comparisons with infra-red thermal imaging of the surface heating patterns are demonstrated. The effects of the differential heating properties have been characterized for a model food sample. The potential applications of MRI temperature mapping to optimizing the domestic and industrial use of microwaves for heating of foods is discussed.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::59e5e763205b892694b752ac2b487a9e https://doi.org/10.1046/j.1365-2621.1999.00286.x Zobrazit plný text záznamu Plný text