Award details

Magnetic resonance imaging studies of heat transport in foods

Reference	BBS/E/F/02100773
Principal Investigator / Supervisor	Dr Brian Hills
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	35,536
Status	Completed
Type	Institute Project
Start date	01/04/1997
End date	31/03/1998
Duration	12 months

Abstract

The aim of the project is to develop Magnetic Resonance Imaging (MRI) as a new sensing technology for producing temperature images of foods undergoing processes such as freezing, thawing, heating and drying. Theoretical modelling of the MRI temperature images will permit non- invasive measurement of thermal properties such as surface heat transfer coefficients, thermal diffusivities and specific heats. Because MRI temperature imaging is non- invasive and images the whole sample, including temperature gradients across surfaces, it offers unique solutions to hitherto intractable industrial problems such as the accurate determination of food freezing times and the measurement of interfacial heat transfer coefficients between food particles and the surrounding liquid which control the efficiency of aseptic heating processing. These processes cannot be conveniently studied using conventional thermocouples because these probes measure temperature only at a point and perturb the heat flow. MRI temperature mapping also has potentially important applications to problems related to food safety, texture and nutritional status as well as in flavour release.

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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