3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at Negative Temperature

Abstract

In this study, the microstructural evolution of a non-reactive porous model food (sponge cake) during freezing was investigated. Sponge cake samples were frozen at two different rates: slow freezing (0.3 °C min−1) and fast freezing (17.2 °C min−1). Synchrotron X-ray microtomography (µ-CT) and cryo-scanning electron microscopy (Cryo-SEM) were used to visualize and analyze the microstructure features. The samples were scanned before and after freezing using a specific thermostated cell (CellStat) combined with the synchrotron beamline. Cryo-SEM and 3D µ-CT image visualization allowed a qualitative analysis of the ice formation and location in the porous structure. An image analysis method based on grey level was used to segment the three phases of the frozen samples: air, ice and starch. Volume fractions of each phase, ice local thickness and shape characterization were determined and discussed according to the freezing rates.

Characterizing the Internal Structure of Chinese Steamed Bread during Storage for Quality Evaluation Using X-ray Computer Tomography

“…It is obvious that the GSVs of CSB were approximately between −750 to −250. Furthermore, the GSVs were basically constant during the whole storage period, which was consistent with existing studies [38]. Subsequently, the optimal threshold segmentation range (−750 ~ −250) was determined to segment the internal pore structure from CSB.…”

Innovations in nondestructive assessment of baked products: Current trends and future prospects

“…The bubble size distribution and orientation and their positions in Asian wheat flour noodle dough were also determined by Guillermic et al ( 2018) using an X-ray from a synchrotron source. Zennoune et al (2021) also studied the effects of freezing conditions on the structure of sponge cake using X-ray μ-CT from a synchrotron source. The effects of the freezing rates on the cake structures (air, ice, and starch), volume fractions of each phase, ice thickness, and shape were determined.…”

“…Zennoune et al. (2021) also studied the effects of freezing conditions on the structure of sponge cake using X‐ray μ‐CT from a synchrotron source. The effects of the freezing rates on the cake structures (air, ice, and starch), volume fractions of each phase, ice thickness, and shape were determined.…”

Microtomography on the ANATOMIX beamline at Synchrotron SOLEIL

“…User experiments conducted on the beamline include studies from the vast domain of materials science, such as welding processes for fiber-reinforced composites [8], fundamental processes governing the drying of wood [9] or the way archeological textiles are preserved by mineralization in certain environments [10]. Roughly 20% of user projects involve sample environments for in-situ testing, for example for mechanical tests on novel materials for civil engineering [11] or to follow the evolution of the microstructure of frozen foods during freeze-thaw cycles [12]. The second big scientific domain served by the beamline is the biomedical field, which particularly benefits from the good phase-contrast conditions in studies of both soft tissue [13][14][15] and systems containing calcified tissue and prosthetic or other biocompatible materials [16].…”