Self-Diffusion and Temperature Mapping of Food Materials Using MRI

Properties of water in foods play an important role in food processing. Molecular self-diffusion of water is affected by a variety of parameters, including chemical composition, internal structure, and temperature of foods. Studying self-diffusion noninvasively using magnetic resonance imaging (MRI) techniques is useful for understanding dynamic phenomena which occur during food processing. The overall objective of this study was to measure the self-diffusion coefficient using magnetic resonance imaging (MRI) techniques and convert the self-diffusion images to temperature images.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Agricultural Engineering

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2014

Author dc:creator

• Sun, Xiuzhi

Contributors dc:contributor

• Schmidt, Shelly J.

• Agriculture, Food Science and Technology
• Engineering, Agricultural
• Engineering, Biomedical

Identifier

(UMI)AAI9411795

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/72467