X-ray microtomography to study the microstructure of mayonnaise

Laverse, J.; Mastromatteo, Marcella; Frisullo, P.; Nobile, Matteo Alessandro Del

doi:10.1016/j.jfoodeng.2011.07.037

Cited by 23 publications

(14 citation statements)

References 21 publications

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“…Image segmentation is a standard process for simplifying the representation of an image into something that is more meaningful and easier to analyse. This process involves segmenting the grayscale image into a binary 8-bit image by defining the global threshold value 1 to all pixels whose intensity was below a given grey tone value and 0 to all the others 52 . In our analysis, an automated threshold on the entropy of the histogram was calculated for each image.…”

Section: Methodsmentioning

confidence: 99%

Fundamental Understanding of Cellular Water Transport Process in Bio-Food Material during Drying

Khan

Farrell

Nagy

et al. 2018

Sci Rep

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Bio-food materials are heterogeneous in structure with cellular diversity, where the majority of the water is located in the intracellular spaces. Understanding of the nature of the microscopic behaviour of water transport is crucial to enhance the energy efficiency in food processing and obtain the better quality of processed food. In this research, apoplastic and symplastic transport of cellular water in the bio-food material during drying was investigated using 1H-NMR-T2 relaxometry. We found that intracellular water (ICW) migrates from intracellular spaces to the intercellular spaces by progressive rupturing the cell membranes while drying at a higher temperatures (60 °C–70 °C). In this case, apoplastic process dominates the transport process. However, at lower temperature (45 °C), cell membranes do not rupture and therefore ICW migrates from cell to the neighbouring cell through micro-capillaries, where the symplastic process dominates the mass transfer at different stages of drying.

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Section: Methodsmentioning

confidence: 99%

Fundamental Understanding of Cellular Water Transport Process in Bio-Food Material during Drying

Khan

Farrell

Nagy

et al. 2018

Sci Rep

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“…X-ray computed microtomography (CT) has been used previously to characterise several properties of food products in three dimensions (3D) such as the cellular structure of cereal bars (Chevallier et al, 2014;Falcone et al, 2004), analyse bread, biscuits and breadsticks (Frisullo et al, 2010a;Falcone et al, 2006), coffee beans (Pittia et al, 2011), the microstructure of apples stored at various environmental conditions (Herremans et al, 2014), the microstructure of mayonnaise (Laverse et al, 2012) and of various chocolates (Frisullo et al, 2010b;Reinke et al, 2015) to name a few.…”

Section: Article In Pressmentioning

confidence: 99%

Studying model suspensions using high resolution synchrotron X-ray microtomography

Islam

Mancini

Sundara

et al. 2017

Chemical Engineering Research and Design

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Please note that changes made in the online proofing system will be added to the article before publication but are not reflected in this PDF.We also ask that this file not be used for submitting corrections. ARTICLE IN PRESSCHERD 2506 1-17 chemical engineering research and design x x x ( 2 0 1 6 ) xxx-xxx Contents lists available at ScienceDirectChemical Engineering Research and Design j o u r n a l h o m e p a g e : w w w . e l s e v i e r . c o m / l o c a t e / c h e r dStudying model suspensions using high resolution synchrotron X-ray microtomography The addition of minor quantities of secondary liquids to suspensions may lead to a transition from a fluid-like structure to paste-like structure for the system. Previous studies haveshown how rheological properties such as viscosity and yield stress are affected, however, qualitative visual observation on the micro-scale during both short and long term storage has yet to be achieved or reported.This research focuses on the movement of a secondary immiscible liquid (water or saturated sucrose solution) when added to a model food system. The model food system used in this study is a suspension of sucrose particles in a continuous oil phase to better understand the interactions between the particles and the liquid phases present. This was accomplished using dynamic X-ray computer tomography to study the behaviour of the sample. This nondestructive approach allowed the movement of the secondary liquid as well as the solid particles from the bulk suspension to be monitored through a time lapse of scans. This was achieved by observing the changes in the grey scale range of the droplet with time, which was then correlated to the uptake and movement of sucrose into the secondary liquid using an innovative method. This movement was due to the hydrophilicity and solubility of sucrose Q4with gravity/sedimentation playing a minimal role. IntroductionSeveral food products comprise of suspensions in which solid Q5 hydrophilic particles are suspended as a disperse phase throughout a continuous hydrophobic liquid phase. When a small proportion of a secondary immiscible liquid such as water or glycerol is added to a suspension of this kind, it can lead to behavioural changes from a fluid-like material to a paste-like material (Koos and Willenbacher, 2011;Johansson and Bergenståhl, 1992). This transformation has been ascribed to the formation of liquid bridges between the solid particles by the secondary liquid thereby modifying the rheological properties of the suspension such as its yield stress and viscosity which can increase several-fold Willenbacher, 2011, 2012; Koos et al., * Corresponding author. Q3E-mail address: sfislam1@sheffield.ac.uk (S.F. Islam). Negreiros et al., 2015). The secondary liquid in this case has a greater affinity to the primary particles in comparison to the continuous phase because of their hydrophilic nature. Q6 In food systems, the movement of moisture is generally considered from the view point of molecular diffusion. Moisture can enter from ...

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“…The principle of X-ray μCT is based on the image contrast of water and air that is produced to control tube Cafarelli et al [17] Wheat flour dough, bubble 8.75 μm, 165×147 Koksel et al [18] Bread dough, bubble 110 kV, 10 W 10.19 μm Chakrabarti-Bel et al [19] Tuna, ice crystal 49 kV, 100 μA 4.9 μm and 7.75 μm Kobayashi et al [20] Chocolate muffin, microstructure 100 kV, 96 μA 18.87 μm, 1024×1024 Lim et al [21] Rice, structure and hydration of heat-treatment 50 kV, 100 μA 9.1 μm, 1024×1024…”

Section: Microscale To Macroscale Measurementsmentioning

confidence: 99%

Microscale to Macroscale Measurement of Bubbles in Frozen Materials with Cryogenic Microtome Spectral Imaging System

Sase

Bae

et al. 2017

Japan J. Food Eng.

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The internal structures of frozen materials and the formation of bubbles significantly affect the physical properties of such materials as ice cream. Various measurement techniques including optical and scanning electron microscopies, and X-ray microcomputed tomography have been employed to obser ve bubbles and the internal structures of frozen samples. However, these measurement techniques revealed only a limited measurement range and low resolution. The objectives of this work were to develop a cr yogenic microtome spectral imaging system (CMtSIS) to measure microscale to macroscale with respect to bubbles and internal structures formed in some frozen materials. The CMtSIS, which consisted of a microtome, automatic high-precision XY stage and a near-infrared (NIR) spectral imaging system, enable the capture of consecutive cross-sectional images of a frozen sample exposed by multi-slicing with a minimum thickness of 0.001 mm and a maximum area of 60× 60 mm. Bubbles in an ice cream sample were identified as defocused spots in two-dimensional (2D) CMtSIS images due to the difference in the focal distance created by the vacant spaces. NIR images of ice crystals in the frozen sample appeared darker than the other components at 1500 nm due to weak reflected light at this peak wavelength. Milk solids were also observed by the flux differences in light reflected from the different interfaces in the ice cream.

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X-ray microtomography to study the microstructure of mayonnaise

Cited by 23 publications

References 21 publications

Fundamental Understanding of Cellular Water Transport Process in Bio-Food Material during Drying

Fundamental Understanding of Cellular Water Transport Process in Bio-Food Material during Drying

Studying model suspensions using high resolution synchrotron X-ray microtomography

Microscale to Macroscale Measurement of Bubbles in Frozen Materials with Cryogenic Microtome Spectral Imaging System

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