Evaluation of Microstructural Properties of Coffee Beans by Synchrotron X‐Ray Microtomography: A Methodological Approach

Pittia, Paola; Sacchetti, Giampiero; Mancini, Lucia; Voltolini, Marco; Sodini, Nicola; Tromba, Giuliana; Zanini, Franco

doi:10.1111/j.1750-3841.2010.02009.x

Cited by 32 publications

(24 citation statements)

References 31 publications

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“…We found that grinding soft beans resulted in higher diacetyl concentrations (at the source) than hard beans. The reasons for this finding are unclear, although it may be a result of the difference in microstructural properties between soft and hard beans, which have been reported to affect grinding and brewing performances [52] .…”

Section: Discussionmentioning

confidence: 97%

Naturally occurring diacetyl and 2,3-pentanedione concentrations associated with roasting and grinding unflavored coffee beans in a commercial setting

et al. 2015

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Over the last decade, concerns have been raised about potential respiratory health effects associated with occupational exposure to the flavoring additives diacetyl and 2,3-pentanedione. Both of these diketones are also natural components of many foods and beverages, including roasted coffee. To date, there are no published studies characterizing workplace exposures to these diketones during commercial roasting and grinding of unflavored coffee beans. In this study, we measured naturally occurring diacetyl, 2,3-pentanedione, and respirable dust at a facility that roasts and grinds coffee beans with no added flavoring agents. Sampling was conducted over the course of three roasting batches and three grinding batches at varying distances from a commercial roaster and grinder. The three batches consisted of lightly roasted soft beans, lightly roasted hard beans, and dark roasted hard beans. Roasting occurred for 37 to 41 min, and the grinding process took between 8 and 11 min. Diacetyl, 2,3-pentanedione, and respirable dust concentrations measured during roasting ranged from less than the limit of detection (

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Section: Discussionmentioning

confidence: 97%

Naturally occurring diacetyl and 2,3-pentanedione concentrations associated with roasting and grinding unflavored coffee beans in a commercial setting

et al. 2015

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“…Several imaging techniques, such as magnetic resonance imaging (MRI) (Ghosh, Jayas, Gruwel, & White, 2006), synchrotron X-ray fluorescence (De Jonge & Vogt, 2010), X-ray absorption (Staedler, Masson, & Schönenberger, 2013), phase contrast (Cloetens, Mache, Schlenker, & Lerbs-Mache, 2006) and neutron tomography (Cleveland IV et al, 2008), have been applied to plant and seed analysis. Among the techniques, high-resolution desktop X-ray absorption tomography (micro-CT) is highly recommended because of its excellent contrast, which allows flexibility to analyze different biological and mineral materials and it increases commercial instrumentation availability (Stuppy, Maisano, Colbert, Rudall, & Rowe, 2003;Pittia et al, 2011;Milien, Renault-Spilmont, Cookson, Sarrazin, & Verdeil, 2012;Dawson, Francis, & Carpenter, 2014;Friis, Marone, Pedersen, Crane, & Stampanoni, 2014). Unlike radiography, which is a projection image, micro-CT produces a pack of two-dimensional cross-sectional images that can be combined into a three-dimensional image allowing internal inspection and measurement (Stuppy et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

X-ray microtomography in comparison to radiographic analysis of mechanically damaged maize seeds and its effect on seed germination

et al. 2019

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Among the most relevant aspects of seed production, mechanical damage may affect seed germination and reduce health and vigor. This study introduces a noninvasive high-resolution imaging procedure for evaluating the mechanical damage to maize seeds and the effects on seed germination. Seeds with different levels of mechanical damage were evaluated using a benchtop micro-computed tomography system (micro-CT) and digital X-ray equipment. The two-dimensional transaxial, coronal and sagittal micro-CT sections were used to inspect the seed anatomy and the mechanical injuries in the internal seed tissue. Germination tests were performed using paper towel rolls (25°C for 7 days) in which the seedling length was evaluated on a daily basis, and the seedling dry biomass was measured at the seventh germination day. The micro-CT cross-sectional images allowed an efficient spatial characterization of the mechanical damage inside the seeds. On average, mechanically damaged seeds produced seedlings with a length 24% shorter and a dry biomass 65% less than that of the undamaged seeds. We concluded that the micro-CT technique provides an efficient means to inspect mechanically damaged maize seeds and allows for a reliable association with germination response.

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“…X-ray computed micro-tomography (µ-CT) has been used successfully to study the structures and properties of many products including food. These include bread, cereal bars, apples, mayonnaise, coffee beans and chocolate to name a few [8][9][10][11][12][13][14][15][16][17]. The present work uses a noninvasive method, via synchrotron X-ray µ-CT to track the movement of a secondary immiscible liquid, within a model food suspension.…”

Section: Introductionmentioning

confidence: 99%

Food suspensions study with SR microtomography

Islam

Wysokiński

Belev

et al. 2018

Chemical Engineering Science

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The incorporation of a small amount of secondary immiscible liquid to suspensions can lead to a shift from a fluid-like structure to a paste-like structure. This is ascribed to the higher attraction of the secondary liquid to the particles, in comparison to the continuous phase. However, visual observations on the micro-scale during both long and short term time-scales, dependant on the type of secondary immiscible liquid used are yet to be reported. In the current study, the movement of various secondary immiscible liquids (water, sucrose solutions, saturated sucrose solution and glycerol) when added to a model food suspension (sucrose particles in sunflower oil) was investigated. Dynamic X-ray computed tomography was used, as a non-invasive approach, to study the mass transfer on the micro-scale and to observe the bulk movement of sucrose within the suspension. It was found that the affinity of the secondary liquid in dissolving sucrose was the primary contributor to the secondary liquid movement, with density/gravitational effects playing a minimal role. Â© 2017 Elsevier Lt

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Evaluation of Microstructural Properties of Coffee Beans by Synchrotron X‐Ray Microtomography: A Methodological Approach

Cited by 32 publications

References 31 publications

Naturally occurring diacetyl and 2,3-pentanedione concentrations associated with roasting and grinding unflavored coffee beans in a commercial setting

Naturally occurring diacetyl and 2,3-pentanedione concentrations associated with roasting and grinding unflavored coffee beans in a commercial setting

X-ray microtomography in comparison to radiographic analysis of mechanically damaged maize seeds and its effect on seed germination

Food suspensions study with SR microtomography

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