Magnetic Resonance Imaging (MRI) has been used to map in three dimensions, non-invasively, the complex heating patterns induced by microwave heating. Comparisons with infra-red thermal imaging of the surface heating patterns are demonstrated. The effects of the differential heating properties have been characterized for a model food sample. The potential applications of MRI temperature mapping to optimizing the domestic and industrial use of microwaves for heating of foods is discussed.
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Nott et al. (1999) studied this question.
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