A new method developed to characterize the 3D microstructure of frozen apple using X-ray micro-CT

Vicent, Victor; Verboven, Pieter; Ndoye, Fatou-Toutie; Álvarez, G.; Nicolaı̈, Bart

doi:10.1016/j.jfoodeng.2017.05.028

Cited by 44 publications

(34 citation statements)

References 20 publications

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“…This non-destructive technique is emerging in the eld of food science. 30 It has been successfully utilized to investigate the microstructure characteristics of, amongst others, different apple fruit cultivars, 31,32 dried apple, 33 frozen apple, 34 fried potato, 35 dried banana 36 and kiwi fruit. 37 The application X-ray micro-CT to identify microstructural changes during a dynamic process was recently done, 38 in which they investigated the changes of porosity, cell and pore size distribution, as well as cellular water distribution of apple tissue in a convective drying process.…”

Section: Introductionmentioning

confidence: 99%

Impact of drying methods on the changes of fruit microstructure unveiled by X-ray micro-computed tomography

et al. 2019

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Section: Introductionmentioning

confidence: 99%

Impact of drying methods on the changes of fruit microstructure unveiled by X-ray micro-computed tomography

et al. 2019

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“…A more study by Schulze, Peth, Hubbermann, and Schwarz () found that the differences of pore size distribution, porosity, stiffness, and cell morphology in the tissue of apples had a strong influence on enrichment process. X‐ray CT technology makes an inspection on the microlevel, which is beneficial to the agricultural products because the transport properties of tissues, cellular structure, dimension, and distribution of pores could lead to the improvement of physical and sensory properties (Chevallier, Reguerre, Bail, & Valle, ; Vicent, Verboven, Ndoye, Alvarez, & Nicolai, ).…”

Section: X‐ray Ct Application On Agricultural Productsmentioning

confidence: 99%

“…The amount of void was the least near the tip part of the WTR grain and varied throughout grain. Within the HAR grain, the part near the tip also had the least amount of void, but no difference was found in other parts of the grain CT technology makes an inspection on the microlevel, which is beneficial to the agricultural products because the transport properties of tissues, cellular structure, dimension, and distribution of pores could lead to the improvement of physical and sensory properties (Chevallier, Reguerre, Bail, & Valle, 2014;Vicent, Verboven, Ndoye, Alvarez, & Nicolai, 2017).…”

Section: Microstructure Observationmentioning

confidence: 99%

X‐ray computed tomography for quality inspection of agricultural products: A review

Buttar

et al. 2019

Food Science & Nutrition

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The quality of agricultural products relates to the internal structure, which has long been a matter of interest in agricultural scientists. However, inspection methods of the opaque nature of internal information on agricultural products are usually destructive and require sample separation or preparation. X‐ray computed tomography (X‐ray CT) technology is one of the important nondestructive testing (NDT) technologies without sample separation and preparation. In this study, X‐ray CT technology is used to obtain two‐dimensional slice images and three‐dimensional tomographic images of samples. The purpose of the review was to provide an overview of the working principle of X‐ray CT technology, image processing, and analysis. This review aims to focus on the development of the agricultural products (e.g., wheat, maize, rice, apple, beef) and its applications (e.g., internal quality evaluation, microstructure observation, mechanical property measurement, and others) using CT scanner. This paper covers the aspects regarding the advantages and disadvantages of NDT technology, especially the unique advantages and limitations of X‐ray CT technology on the quality inspection of agricultural products. Future prospects of X‐ray CT technology are also put forward to become indispensable to the quality evaluation and product development on agricultural products.

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“…Similarly, deformation model for intermittent microwave drying has been developed by Joardder, Kumar, and Karim (). Validation is also established at this scale using various techniques, such as X‐ray tomography, optical methods, and magnetic resonance imaging (Cantre, Herremans, Verboven, Ampofo‐Asiama, & Nicolaï, ; Vicent, Verboven, Ndoye, Alvarez, & Nicolaï, ). In addition, new methods are being published on determining heat distributions within microwave dryers utilizing a heat determination product such as low acyl gellan gel.…”

Section: Food Structurementioning

confidence: 99%

Multiscale Modeling for Food Drying: State of the Art

Welsh

Simpson

Khan

et al. 2018

Comp Rev Food Sci Food Safe

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Plant-based food materials are mostly porous in nature and heterogeneous in structure with huge diversity in cellular orientation. Different cellular environments of plant-based food materials, such as intercellular, intracellular, and cell wall environments, hold different proportions of water with different characteristics. Due to this structural heterogeneity, it is very difficult to understand the drying process and associated morphological changes during drying. Transport processes and morphological changes that take place during drying are mainly governed by the characteristics of and the changes in the cells. Therefore, to predict the actual heat and mass transfer process that occurs in the drying process and associated morphological changes, development of multiscale modeling is crucial. Multiscale modeling is a powerful approach with the ability to incorporate this cellular structural heterogeneity with microscale heat and mass transfer during drying. However, due to the huge complexity involved in developing such a model for plant-based food materials, the studies regarding this issue are very limited. Therefore, we aim in this article to develop a critical conceptual understanding of multiscale modeling frameworks for heterogeneous food materials through an extensive literature review. We present a critical review on the multiscale model formulation and solution techniques with their spatial and temporal coupling options. Food structure, scale definition, and the current status of multiscale modeling are also presented, along with other key factors that are critical to understanding and developing an accurate multiscale framework. We conclude by presenting the main challenges for developing an accurate multiscale modeling framework for food drying.

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A new method developed to characterize the 3D microstructure of frozen apple using X-ray micro-CT

Cited by 44 publications

References 20 publications

Impact of drying methods on the changes of fruit microstructure unveiled by X-ray micro-computed tomography

Impact of drying methods on the changes of fruit microstructure unveiled by X-ray micro-computed tomography

X‐ray computed tomography for quality inspection of agricultural products: A review

Multiscale Modeling for Food Drying: State of the Art

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