TEMPERATURE MAPPING IN CARROT USING T-1 WEIGHTED MAGNETIC-RESONANCE-IMAGING

A two dimensional Fourier transform spin echo imaging sequence was use d to obtain MRI T-1 weighted images from whole cooked carrots at tempe ratures between 18.6 degrees C and 83.0 degrees C. Sensitivity of temp erature measurements from the images ranged from +/-0.4 degrees C to /-4.2 degrees C, depending on the temperature of interest and the amou nt of signal averaging. Dynamic images were obtained with a 24 sec acq uisition time. Such temperature images could aid in evaluation of mode ls used for aseptic processing simulation studies. Faster imaging tech niques could enable on line temperature maps for flowing particulates in aseptic systems.