Non-destructive, quantitative characterization of extruded starch-based products by magnetic resonance imaging and X-ray microtomography

Horvat, Mario; Guthausen, Gisela; Tepper, Philipp; Falco, Lisa; Schuchmann, Heike P.

doi:10.1016/j.jfoodeng.2013.10.006

Cited by 12 publications

(6 citation statements)

References 23 publications

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“…It has been used to quantitatively analyze the geometrical distribution of fat and proteins in meat products (Frisullo, 2009), to understand the role of sugar and fat in cookies (Pareyt et al, 2009), apple tissue (Mendoza et al, 2007), and to investigate the rise of dough (Bellido, 2006). Recently, micro CT was used to generate high-resolution 2D and 3D microstructures of bread (Besbes et al, 2013; Cafarelli et al, 2014; Demirkesen et al, 2014; Van Dyck et al, 2014), and extruded starch products (Horvat et al, 2014) in order to characterize the structure of product to its ingredients properties, or processing conditions. In all these cases, image processing tools and algorithms were utilized to quantify structural characteristics of the food products.…”

Section: Introductionmentioning

confidence: 99%

A method to determine the density of foods using X-ray imaging

Kelkar

Boushey

Okos

2015

Journal of Food Engineering

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Density of foods is an important physical property, which depends on structural properties of food. For porous foods such as baked foods, accurate measurement of density is challenging since traditional density measurement techniques are tedious, operator-dependent and incapable of precise volume measurement of foods. To overcome such limitations, a methodology was developed using both digital radiography(DR) and computed tomography(CT) x-ray imaging to directly determine density of foods. Apparent density was determined directly from x-ray linear attenuation coefficients by scanning at 40, 60, 80 kVp on DR and 45, 55, 70 kVp on CT. The apparent density can be directly determined using CT however sample thickness is needed to determine density using DR. No significant difference (p<0.05) was observed between density obtained from traditional methods, with density determined from x-ray linear attenuation coefficients. Density determined on CT for all foods with mean 0.579 g/cm3 had a standard deviation, SD = 0.0367 g/cm3. Density determination using x-ray linear attenuation was found to be a more efficient technique giving results comparable with conventional techniques.

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Section: Introductionmentioning

confidence: 99%

A method to determine the density of foods using X-ray imaging

Kelkar

Boushey

Okos

2015

Journal of Food Engineering

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“…Special sample preparation is needed for both negative and positive imaging with MRI. A major advantage of XMT over MRI is the good spatial resolution which could be reached without using extensive sample preparation with statistically similar results (Horvat et al 2014).…”

Section: Introductionmentioning

confidence: 90%

“…Pore size distribution of starch-based corn flour extrudates was determined and compared by MRI and XMT imaging (Horvat et al 2014). Extrudates with different pore sizes were produced by varying mechanical energy input (163-170-247 Wh/ kg; Fig.…”

Section: Aq5mentioning

confidence: 99%

Nondestructive Imaging of Cellular Solid Foods

Alam

Sözer

2016

Food Engineering Series

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“…Furthermore, to observe extruded starch, Horvat et al. made a negative image with the sample immersed in cyclohexane to clearly visualise the walls and pores of the processed snack .…”

Section: Mrimentioning

confidence: 99%

“…In another work, the structure of the tomato pericarp was visualised to relate to its peelability and resistance during subsequent processing . Additionally, MRI was very useful for the non‐destructive characterisation of the pore structure and moisture of an extruded starch product (snack), which was easily evaluated from the images .…”

Section: Mrimentioning

confidence: 99%

Foodomics imaging by mass spectrometry and magnetic resonance

et al. 2016

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This work explores the use of advanced imaging MS (IMS) and magnetic resonance imaging (MRI) techniques in food science and nutrition to evaluate food sensory characteristics, nutritional value and health benefits. Determining the chemical content and applying imaging tools to food metabolomics offer detailed information about food quality, safety, processing, storage and authenticity assessment. IMS and MRI are powerful analytical systems with an excellent capability for mapping the distribution of many molecules, and recent advances in these platforms are reviewed and discussed, showing the great potential of these techniques for small molecule-based food metabolomics research.

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Non-destructive, quantitative characterization of extruded starch-based products by magnetic resonance imaging and X-ray microtomography

Cited by 12 publications

References 23 publications

A method to determine the density of foods using X-ray imaging

A method to determine the density of foods using X-ray imaging

Nondestructive Imaging of Cellular Solid Foods

Foodomics imaging by mass spectrometry and magnetic resonance

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