X-ray micro-computed tomography of cellular food products

被引：158

作者：

Lim, KS ^{[1
]}

Barigou, M ^{[1
]}

机构：

[1] Univ Birmingham, Dept Chem Engn, Ctr Formulat Engn, Birmingham B15 2TT, W Midlands, England

来源：

FOOD RESEARCH INTERNATIONAL | 2004年 / 37卷 / 10期

关键词：

foam; cellular structure; X-ray micro-tomography; electron microscopy; stereology;

D O I：

10.1016/j.foodres.2004.06.010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Modem food processing is increasingly concerned with the production of products with complex aerated microstructures which determine to a large extent the mechanical and aesthetic properties of these products. The development and analysis of such new materials require non-invasive techniques for visualisation and measurement of the internal microstructure. This paper describes the imaging, visualisation and analysis of the three-dimensional (3D) cellular microstructure of a number of food products (aerated chocolate, mousse, marshmallow and muffin) using X-ray micro-computed tomography. A 3D model of the foam microstructure is determined and, by combining image analysis with a stereological technique, quantitative information is obtained on a number of parameters including spatial cell size distribution, cell wall-thickness distribution, connectivity, and voidage. The work shows that X-ray micro-computed tomography is an elegant and useful tool for the study of the 3D structure of cellular food materials. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：1001 / 1012

页数：12

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