A Novel Technique for Ice Crystal Visualization in Frozen Solids Using X‐Ray Micro‐Computed Tomography

Mousavi, Reza; Miri, Taghi; Cox, Philip W.; Fryer, P. J.

doi:10.1111/j.1365-2621.2005.tb11473.x

Cited by 76 publications

(37 citation statements)

References 17 publications

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“…This technique has been successfully used to observe the stability of gas bubbles in dough during the bread making process (Whitworth and Alava, 2002), the microstructure of foams (Lim and Barigou, 2004. ) and ice crystals within frozen foods (Mousavi et. al, 2005).…”

Section: X-ray Microtomography -An Overviewmentioning

confidence: 99%

“…al, 2005). X-ray microtomography has also proven to be a very useful technique for the non-invasive visualization and measurement of the internal microstructure of cellular food products, such as porous rice kernels and whipped cream (van Dalen et al, 2003), aerated chocolate and muffins (Lim et al, 2004), bread (Falcone et al, 2004;2005;Lassoued et al, 2007), cornflakes (Chaunier et al, 2007), dough (Mousavi et al, 2005), extruded starches , French fries (Miri et al, 2006) and biopolymer foams (Trater et al, 2005). X-ray microtomography is non-destructive and provides in-depth information on the microstructure of the food product being tested; therefore a better understanding of the physical structure of the product and from an engineering perspective, knowledge about the microstructure of foods can be used to identify the important processing parameters that affect the quality of a product.…”

Section: X-ray Microtomography -An Overviewmentioning

confidence: 99%

See 1 more Smart Citation

X-Ray Microtomography for Food Quality Analysis

Laverse¹,

Frisullo²,

Conte³

et al. 2012

Food Industrial Processes - Methods and Equipment

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Section: X-ray Microtomography -An Overviewmentioning

confidence: 99%

Section: X-ray Microtomography -An Overviewmentioning

confidence: 99%

X-Ray Microtomography for Food Quality Analysis

Laverse¹,

Frisullo²,

Conte³

et al. 2012

Food Industrial Processes - Methods and Equipment

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“…dry layer resistance using process analytical tools) or from measurements of the pore structure of a freeze dried cake at the end of the cycle (by microCT tomography) (5,9). Those studies which attempt to examine the freezing process by direct means are invariably undertaken by off-line techniques, viz.…”

Section: Introductionmentioning

confidence: 99%

Factors Affecting the Use of Impedance Spectroscopy in the Characterisation of the Freezing Stage of the Lyophilisation Process: the Impact of Liquid Fill Height in Relation to Electrode Geometry

et al. 2013

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Abstract. This study aims to investigate the application of impedance spectroscopy using fixed electrode geometries on a standard glass vial in the characterisation of the freezing process of solutions at different fill liquid volumes. Impedance spectra (between 10 and 10 6 Hz) were recorded every 3 min, during the freezing cycle on a solution of 30 mg/mL sucrose contained within 10 mL glass vials having an electrode system (two thin copper foils: w, 18 mm; h, 5 mm) affixed to the external surface of the vial. A fill factor (Φ) was defined in terms of the relative height of the solution volume to the height of the electrodes from the base of the vial. Solution volumes of 1.5 to 5 mL (corresponding to Φ=0.5-1.6) were investigated to establish the applicability of having a fixed electrode geometry for a range of solution volumes. A linear relationship between the time duration of the ice formation/solidification phase and the fill factor suggests that fixed electrode geometries may be used to investigate a range of fill volumes. The benefit of this approach is that it does not invade the solution and hence records the freezing process without providing additional nucleation sites and in a manner which is representative of the entire fill volume.

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“…It is clear from the above discussion that micro-CT is an IUFoST 2006DOI: 10.1051 important tool that holds great potential for imaging biopolymeric or food foam structures (Trater et al, 2005). Recently X-ray micro-CT has been used as means to quantify microstructures in foods (Mousavi, R et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

“…optical microscopy, confocal laser scanning microscopy, Bouchon et al, 2001) but there is a need of methods that would allow detailed 3D, non-invasive quantitative characterization of food microstructures. Recently X-ray microcomputed tomography (X-ray micro-CT) has been introduced as a new method to investigate food structures (Mousavi et al, 2005). X-ray micro-CT is a combination of X-ray microscopy and tomographical algorithms that can resolve details as small as a few microns in size.…”

mentioning

confidence: 99%

Use of X-ray Micro-CT to characterize structure phenomena during frying

Miri

Bakalis

Bhima

et al. 2006

13th World Congress of Food Science &Amp; Technology

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It is the microstructure that gives the desired textural characteristics to food products. Thus it is of our interest to understand structuring mechanisms in order to be able to design food products with specific textural properties. Furthermore, in the case of frying, consumers demand for healthier foods has initiated interest in understudying the underlying physical phenomena of oil absorption during frying. A number of techniques have been used to quantify internal structures of fried foods (e.g. optical microscopy, confocal laser scanning microscopy, Bouchon et al., 2001) but there is a need of methods that would allow detailed 3D, non-invasive quantitative characterization of food microstructures. Recently X-ray microcomputed tomography (X-ray micro-CT) has been introduced as a new method to investigate food structures (Mousavi et al., 2005). X-ray micro-CT is a combination of X-ray microscopy and tomographical algorithms that can resolve details as small as a few microns in size. It is based on differences in X-ray attenuation (absorption and scattering) arising principally from differences in density within the specimen.In this work the effect of frying time and frying temperature on the structure of potato strips was investigated. Three dimensional images of samples at different frying times and temperature were obtained. It was also possible to quantify parameters such as pore size distribution and crust development during frying. This work demonstrates the capabilities of X-ray micro-computed tomography as a non-invasive technique for the study of the internal 3D microstructure of food materials and relate it to processing parameters in a way that allows not only a fundamental understanding of the process but also a process design that would result in specific microstructures. Deep-fat frying of potatoes can be defined (Miranda, ML Aguilera, JM 2006)) as the process of cooking foods by immersing them in an edible oil or fat which is at a temperature above the boiling point of water, typically 150-200oC. Upon addition of the French fries to the hot oil, the surface temperature of the fries rises rapidly. The water at the surface of the fries immediately starts boiling, the surrounding oil is, in the process, cooled to lower temperatures, but this is only a temporary effect as it is quickly compensated by convection.In the event that the amount of added French fries exceeds a critical value, only then will the temperature of the oil be significantly affected (Mellema, 2003). As the boiling commences, the convection will be further intensified by the turbulent water vapour; due to the evaporation, surface drying will occur along with shrinkage and the development of surface porosity and roughness. Mellema (2003) also adds that explosive evaporation can lead to the formation of large pores. As frying time increases moisture content in the crust decreases, thereby reducing the amount of steam leaving the surface. In some circumstances, the surface temperature may rise above the boiling point of water, but i...

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A Novel Technique for Ice Crystal Visualization in Frozen Solids Using X‐Ray Micro‐Computed Tomography

Cited by 76 publications

References 17 publications

X-Ray Microtomography for Food Quality Analysis

X-Ray Microtomography for Food Quality Analysis

Factors Affecting the Use of Impedance Spectroscopy in the Characterisation of the Freezing Stage of the Lyophilisation Process: the Impact of Liquid Fill Height in Relation to Electrode Geometry

Use of X-ray Micro-CT to characterize structure phenomena during frying

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