Temperature Mapping in Carrot Using T1 Weighted Magnetic Resonance Imaging

A two dimensional Fourier transform spin echo imaging sequence was used to obtain MRI T 1 weighted images from whole cooked carrots at temperatures between 18.6°C and 83.0°C. Sensitivity of temperature measurements from the images ranged from ±0.4°C to ±4.2°C, depending on the temperature of interest and the amount of signal averaging. Dynamic images were obtained with a 24 sec acquisition time. Such temperature images could aid in evaluation of models used for aseptic processing simulation studies. Faster imaging techniques could enable on line temperature maps for flowing particulates in aseptic systems.