Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography

Guo, Enyu; Kazantsev, Daniil; Mo, Jingyi; Bent, Julian; Dalen, G. van; Schuetz, Peter; Rockett, Peter; StJohn, David H.; Lee, Peter

doi:10.1016/j.jfoodeng.2018.05.027

Cited by 27 publications

(28 citation statements)

References 37 publications

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“…To validate the model for Ostwald ripening of ice cream, a bespoke cold stage capable of precise thermal cycling combined with the in situ synchrotron tomographic imaging technique described in detail previously was employed to determine the structural changes undergone [7,26,27].…”

Section: Experimental Procedures and Data Analysismentioning

confidence: 99%

“…Fresh ice cream (40% ice and 5% fat), prepared by Unilever R&D (Colworth, UK) was scooped out and left at room temperature to melt. Kapton tubes (specification: inner diameter 3 mm and wall thickness 67 µm, American Durafilm Co. Inc, Holliston, MA, USA) were filled with this liquid mixture with a syringe, followed by mounting them onto a cold stage specially designed for operation in the synchrotron beamline which is described in our previous papers [7,26,27].…”

Section: Sample Preparation and Thermal Cyclingmentioning

confidence: 99%

“…Therefore, the model assumption of a continuous unfrozen matrix phase was valid for the measured volumes. with a syringe, followed by mounting them onto a cold stage specially designed for operation in the synchrotron beamline which is described in our previous papers [7,26,27]. The in situ experiments were performed in the following manner.…”

Section: Sample Preparation and Thermal Cyclingmentioning

confidence: 99%

“…A detailed description of the sCT approach has been reported previously [7,26,27] and is briefly summarised here. Combined coarsening experiments with in situ acquisition of tomographic scans were carried out at the high brilliance I13-2 beamline at Diamond Light Source (DLS, Harwell, UK) using a pink beam.…”

Section: Characterization By Synchrotron X-ray Computed Tomography (Sct)mentioning

confidence: 99%

“…However, resolution of the structure was a limitation with this instrument. More recently Guo et al [7,26] and Mo et al [27] have reported time-resolved synchrotron computed tomography (sCT) studies of the microstructural evolution of ice cream. In the work of Mo et al [27] in situ experimental observations clearly reveal the coarsening of ice crystals during continuous cooling experiments on ice cream in the range −5 to −23 • C but only a limited quantification of crystal dimensions was undertaken.…”

Section: Introductionmentioning

confidence: 99%

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Ice Crystal Coarsening in Ice Cream during Cooling: A Comparison of Theory and Experiment

Groot

McCartney

et al. 2019

Crystals

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Ice cream is a complex multi-phase structure and its perceived quality is closely related to the small size of ice crystals in the product. Understanding the quantitative coarsening behaviour of ice crystals will help manufacturers optimise ice cream formulations and processing. Using synchrotron X-ray tomography, we measured the time-dependent coarsening (Ostwald ripening) of ice crystals in ice cream during cooling at 0.05 °C/min. The results show ice crystal coarsening is highly temperature dependent, being rapid from ca. −6 to −12 °C but significantly slower at lower temperatures. We developed a numerical model, based on established coarsening theory, to calculate the relationship between crystal diameter, cooling rate and the weight fraction of sucrose in solution. The ice crystal diameters predicted by the model are found to agree well with the measured values if matrix diffusion is assumed to be slowed by a factor of 1.2 due to the presence of stabilizers or high molecular weight sugars in the ice cream formulation.

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Section: Experimental Procedures and Data Analysismentioning

confidence: 99%

Section: Sample Preparation and Thermal Cyclingmentioning

confidence: 99%

Section: Sample Preparation and Thermal Cyclingmentioning

confidence: 99%

Section: Characterization By Synchrotron X-ray Computed Tomography (Sct)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Ice Crystal Coarsening in Ice Cream during Cooling: A Comparison of Theory and Experiment

Groot

McCartney

et al. 2019

Crystals

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Shining a light on food

2019

Food Sci and Tech

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Pore‐scale freezing of a sandy saline soil visualized with micro‐computed tomography

Gao,

Tian,

Yin

et al. 2024

Permafrost & Periglacial

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Sandy saline soils are widely distributed and commonly experience seasonal or long‐term freezing, yet the freezing process in these soils is rarely studied. This research utilized in situ X‐ray computed tomography (CT) to visualize pore‐scale freezing processes in sandy saline soils under various initial water and salt contents. Micron‐resolution observations of pore ice and unfrozen water produced new insights into the preferential orientation and grouping of pore ice crystals, intersections between different pore ice crystal groups causing anisotropic behavior, decreasing pore ice crystal size under faster freezing rates, and the formation of interconnected networks of both pore ice and unfrozen water upon freezing. From a thermodynamic perspective, the salt content in the unfrozen liquid is dependent on the local temperature as described by water–salt phase diagram. Furthermore, the local volume ratio between unfrozen water and pore ice reflects the initial salt content and salt mass transfer occurring due to both diffusion and fluid flow processes. This work improves the understanding of complex freezing phenomena in sandy saline soils through high‐resolution evidence of crystallization patterns, transformation mechanisms, and coupled heat‐mass transfer.

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Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography

Abstract: Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography

Cited by 27 publications

References 37 publications

Ice Crystal Coarsening in Ice Cream during Cooling: A Comparison of Theory and Experiment

Ice Crystal Coarsening in Ice Cream during Cooling: A Comparison of Theory and Experiment

Shining a light on food

Pore‐scale freezing of a sandy saline soil visualized with micro‐computed tomography

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