Modelling fruit (micro)structures, why and how?

The Application of Vacuum Impregnation Techniques in Food Industry

“…without to consider that they essentially are the result of chemical and physical phenomena occurring at microscopic level. However, with the aim to be more precise in the use of the term "microscopic" we may generalize the classification that Mebatsion et al (2008) reported for the study of fruit microstructure. The authors considered three different spatial scales: 1.…”

A novel method for 3-D microstructure modeling of pome fruit tissue using synchrotron radiation tomography images

“…The symplast also involves in intercellular transport phenomena through plasmodesmatic actions (Denison, 1992). Mebatsion et al (2008a) reviewed the current state of the art in modeling tissue microstructures. What is currently lacking is a method to model the 3-D configuration of cells, cell walls and intercellular spaces in fruit tissues.…”

New image analysis method for the estimation of global and spatial changes in fruit microstructure

“…The percentage volume of pores is associated with firmness and crispness and promotes the texture of mealiness (Harker and Suthrland, 1993). The structure of the material is important for supplying and removing the gases (O 2 and CO 2 ) required for intracellular respiration (Ho et al, , 2010(Ho et al, , 2011Mebatsion et al, 2008) and it also determines water transport mechanisms (Chiralt andTalens, 2005, Mendoza et al, 2007). Tissue pre-treatments leading to changes in structure may significantly alter the effectiveness of further food processing techniques.…”