X-ray micro-computed tomography of cellular food products

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Colleges, School and Institutes

Abstract

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.

Details

Original languageEnglish
Pages (from-to)1001-1012
Number of pages12
JournalFood Research International
Volume37
Issue number10
Publication statusPublished - 1 Jan 2004

Keywords

  • stereology, electron microscopy, cellular structure, X-ray micro-tomography, foam