Temperature mapping in bread dough using SE and GE two-point MRI methods: experimental and theoretical estimation of uncertainty.
Two-dimensional (2D)-SE, 2D-GE and tri-dimensional (3D)-GE two-point T(1)-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.
Food Process Engineering Research Unit, Irstea, 17, avenue de Cucillé, F-35044, Rennes Cedex, France.
Tiphaine
T
Lucas
Maja
M
Musse
Mélanie
M
Bornert
Armel
A
Davenel
Stéphane
S
Quellec
D001939:Bread; D002138:Calibration; D005336:Fiber Optic Technology; D008279:Magnetic Resonance Imaging / Q000379:methods*; D015233:Models, Statistical; D016062:Porosity; D013696:Temperature; D013997:Time Factors