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Article: Research on food science described by K. Knoerzer and colleagues.
- Article from:
- Electronics Newsweekly
- Article date:
- November 11, 2009
CopyrightCOPYRIGHT 2009 NewsRX. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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According to a study from Werribee, Australia, "In microwave processing a number of microwave specific factors cause non-uniform heating patterns with hot and cold spots. Hence, the quality and safety of food products can be compromised."
"Capabilities for creating three-dimensional temperature maps are therefore essential for control, optimisation and validation of microwave heating processes. This paper will discuss the advantages and shortcomings of different techniques for measuring temperatures in electromagnetic fields. The unique possibilities of applying non-invasive magnetic resonance imaging (MRI) for temperature mapping are demonstrated by experiments. ...