Use of nuclear magnetic resonance imaging as a viscometer for process monitoring

Arola, Darren F.; Barrall, Geoffrey A.; Powell, Robert L.; McCarthy, Kathryn; McCarthy, Michael J.

doi:10.1016/s0009-2509(97)00033-x

Cited by 60 publications

(38 citation statements)

References 51 publications

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“…By analytically differentiating an even eighth-order polynomial fit to the velocity data, the shear rate as a function of radius was found according to JQ. (3) (Arola et al 1997). Wall shear rate for 12.75% TS at different flow rates was found to increase from 8-' to 30.4 s-' as the average velocity was increased from 2.8 c d s to 9.5 c d s .…”

Section: Methodsmentioning

confidence: 84%

Comparison of In‐line Consistency Measurement of Tomato Concentrates Using Ultrasonics and Capillary Methods

Dogan¹,

McCarthy

Powell³

2003

J Food Process Engineering

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This study focuses on the development of a noninvasive, in-line rheometer using ultrasonics and its comparison with data from a traditional capillary viscometer. The ultrasonic based pointwise viscosity measurement technique combines a measurement of the velocity profile and the pressure drop to determine the shear rate and the shear stress distributions, respectively in a pipe. The experiments were cam'ed out using tomato concentrates at 8.75%. 12.75%, and 17.10% total solids content. Thepow system consisted of a 53.2 mm diameter acrylic tube, a positive displacement pump and two pressure transducers. Multiple shear viscosity-shear rate data were recorded under actual pipeline conditions from a single combined measurement of the velocity profiles using ultrasonics and the pressure gradient, using the pressure transducers. The samples showed shear thinning behavior and a yield stress. Power law and Casson models were used to fit the data and both obtained values higher than 0.99. The yield stress was also directly determined from the velocity profiles. Shear viscosity versus shear rate data of the 12.75% total solids sample were obtained by capillary rheometty at four diflerent flow rates. These showed very good agreement with those obtained using the velocity profile technique.

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Section: Methodsmentioning

confidence: 84%

Comparison of In‐line Consistency Measurement of Tomato Concentrates Using Ultrasonics and Capillary Methods

Dogan¹,

McCarthy

Powell³

2003

J Food Process Engineering

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“…Much of the existing literature on exploring foods with MR has focused on the information that imaging can provide [5], or the analysis of spectra [6,7], however studies have been conducted where relaxation times are used to investigate the properties of foodstuffs, such as some oils [8].…”

Section: Introductionmentioning

confidence: 99%

Low-cost magnetic resonance sensors for process monitoring in the food industry<span></span>

Hughes‐Riley

Newton

Morris

2015

Proceedings of 2nd International Electronic Conference on Sensors and Applications

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Low-cost magnetic resonance (MR) sensors have in recent years been used to investigate a number of systems by measuring the relaxation times T1 and T2 eff . These measured parameters vary in line with changes in many systems giving the investigator a useful non-invasive probe. While the use of MR for in-line or on-line process monitoring in the food industry is not a novel concept, much of the work conducted previously has involved acquiring spatially resolved data which requires a magnetic resonance imaging system. These are both expensive to purchase and maintain, occupy large amounts of space and present problems with safety. In this work we show the value that a very inexpensive magnet and coil geometry (<€200) can bring to process monitoring. A MR sensor utilising an eight-element Halbach cylinder with internal diameter of 10mm has been constructed giving a highly uniform magnetic field yielding a strong signal-to-noise ratio. It is shown to be useful for assessing the relaxation times of a range of relevant samples.

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“…Applications identified in different fields of chemical engineering range from chemical reaction to food and biochemical engineering (Gladden, 2003). Although these techniques have been used mostly in laboratory research due to their high operational costs, low field NMR and MRI equipments have shown to be able to perform routine process and quality control in industry (Gladden, 2003;Goudappel et al, 2001;Arola et al, 1997) and the potential for use of these techniques to solve industrial problems is widely recognized (Hall et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Magnetic resonance imaging (MRI): a technique to study flow an microstructure of concentrated emulsions

d’Ávila

Powell²,

Phillips³

et al. 2005

Braz. J. Chem. Eng.

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-Nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) have recently been recognized as important techniques for R&D of products and processes, as is attested by several successful applications in different areas of chemical engineering in recent years. In this article we present new experimental methods based on MRI to study flow and microstructure of concentrated emulsions. The objective is to present the unique features of this noninvasive technique to accurately measure different properties of flowing particulate opaque systems. Experimental results of velocity profiles, spatial distribution of droplet sizes and spatial homogeneity of an oil-in-water dispersion in a horizontal, concentric cylinder geometry using different pulse sequences are presented. The application of these techniques allowed probing important information on flow and microstructure of multiphase systems of interest in chemical engineering and food science.

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Use of nuclear magnetic resonance imaging as a viscometer for process monitoring

Cited by 60 publications

References 51 publications

Comparison of In‐line Consistency Measurement of Tomato Concentrates Using Ultrasonics and Capillary Methods

Comparison of In‐line Consistency Measurement of Tomato Concentrates Using Ultrasonics and Capillary Methods

Low-cost magnetic resonance sensors for process monitoring in the food industry<span></span>

Magnetic resonance imaging (MRI): a technique to study flow an microstructure of concentrated emulsions

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