کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1806735 1025225 2012 15 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Temperature mapping in bread dough using SE and GE two-point MRI methods: experimental and theoretical estimation of uncertainty
موضوعات مرتبط
مهندسی و علوم پایه فیزیک و نجوم فیزیک ماده چگال
پیش نمایش صفحه اول مقاله
Temperature mapping in bread dough using SE and GE two-point MRI methods: experimental and theoretical estimation of uncertainty
چکیده انگلیسی
Two-dimensional (2D)-SE, 2D-GE and tri-dimensional (3D)-GE two-point T1-weighted MRI methods were evaluated in this study in order to maximize the accuracy of temperature mapping of bread dough during thermal processing. Uncertainties were propagated throughout each protocol of measurement, and comparisons demonstrated that all the methods with comparable acquisition times minimized the temperature uncertainty to similar extent. The experimental uncertainties obtained with low-field MRI were also compared to the theoretical estimations. Some discrepancies were reported between experimental and theoretical values of uncertainties of temperature; however, experimental and theoretical trends with varying parameters agreed to a large extent for both SE and GE methods. The 2D-SE method was chosen for further applications on prefermented dough because of its lower sensitivity to susceptibility differences in porous media. It was applied for temperature mapping in prefermented dough during chilling prior to freezing and compared locally to optical fiber measurements.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Magnetic Resonance Imaging - Volume 30, Issue 3, April 2012, Pages 431-445
نویسندگان
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