Skip to main content

Advertisement

Springer Nature Link
Log in

Determining the Cellular Structure of Two Cereal Food Foams by X-ray Micro-Tomography

  • ORIGINAL ARTICLE
  • Published:
Food Biophysics Aims and scope Submit manuscript

Abstract

The cellular structure of two products, an extruded breakfast cereal and a short dough biscuit, was characterized by two different X-ray micro computed tomographic systems. Acquisitions were made by a compact desktop system Skyscan 1174 (Bruker μCT, Belgium) and at the European Synchrotron Radiation Facility (ESRF, beamline ID19, France) at different resolutions (voxel size of 6.5 μm, 7.5 μm, 16.2 μm and 25.8 μm). 3D images were processed for the density, the connectivity index and the granulometry of cells and cell walls. These experiments underlined the importance of the resolution for determination of quantitative measurements such as densities and thicknesses. The median width calculated for the cell walls distribution in the biscuit dropped from 141 to 50 μm when the voxel size changed from 25.8 to 7.5 μm. Images well showed that even though the food products had close values of porosity 0.6 and 0.7 for biscuit and extruded breakfast cereal respectively, their cellular structures were very different. The biscuit had small cells (median value of the distribution varied from 125 to 152 μm, according to resolution) and larger cell walls (50–141 μm) than the extrudate (32–109 μm) which, on the contrary, exhibited very large cells (307–400 μm). Beyond methodological issues, these differences could be clearly attributed to the differences of compositions and processes.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+
from $39.99 /Month
  • Starting from 10 chapters or articles per month
  • Access and download chapters and articles from more than 300k books and 2,500 journals
  • Cancel anytime
View plans

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

Explore related subjects

Discover the latest articles and news from researchers in related subjects, suggested using machine learning.

References

  1. A. Odgaard, Bone 20, 315 (1997)

    Article  CAS  Google Scholar 

  2. D. Ulrich, B. van Rietbergen, A. Laib, P. Rüegsegger, Bone 25, 55 (1999)

    Article  CAS  Google Scholar 

  3. S. Guessasma, L. Chaunier, G. Della Valle, D. Lourdin, Trends Food Sci. Technol. 22, 142 (2011)

    Article  CAS  Google Scholar 

  4. K.S. Lim, M. Barigou, Food Res. Int. 37, 1001 (2004)

    Article  Google Scholar 

  5. J.M. Aguilera, J. Food Eng. 67, 3 (2005)

    Article  Google Scholar 

  6. A.M. Trater, S. Alavi, S.S.H. Rizvi, Food Res. Int. 38, 709 (2005)

    Article  CAS  Google Scholar 

  7. R. Agbisit, S. Alavi, E. Cheng, T. Herald, A. Trater, J. Texture Stud. 38, 199 (2007)

    Article  Google Scholar 

  8. P. Frisullo, A. Conte, M.A. Del Nobile, J. Food Sci. 75, E353 (2010)

    Article  CAS  Google Scholar 

  9. S. Wang, P. Austin, S. Bell, J. Cereal Sci. 54, 203 (2011)

    Article  Google Scholar 

  10. A. Hirte, C. Primo-Martin, M.B.J. Meinders, R.J. Hamer, J. Cereal Sci. 56, 289 (2012)

    Article  Google Scholar 

  11. G. van Dalen, P. Nootenboom, L.J. Van Vliet, L. Voortman, E. Esveld, Image Anal. Stereol. 26, 169 (2007)

    Article  Google Scholar 

  12. P. Babin, G. Della Valle, R. Dendievel, D. Lourdin, L. Salvo, Carbohydr. Polym. 68, 329 (2007)

    Article  CAS  Google Scholar 

  13. N. Lassoued, P. Babin, G. Della Valle, M.-F. Devaux, A.-L. Réguerre, Food Res. Int. 40, 1087 (2007)

    Article  Google Scholar 

  14. G. van Dalen, P. Nootenboom, A. Don, R. den Adel, E. Roijers, ECS10 (Esculapio-Progetto, Bologna, 2009), p. 335

    Google Scholar 

  15. M.R. Okos, C. Boushey, Int. J. Food Prop. 15, 467 (2012)

    Article  Google Scholar 

  16. E. Maire, J.Y. Buffière, L. Salvo, J.J. Blandin, W. Ludwig, J.M. Letang, Adv. Eng. Mater. 3, 539 (2001)

    Article  CAS  Google Scholar 

  17. L.A. Feldkamp, L.C. Davis, J.W. Kress, J. Opt. Soc. Am. A 1, 612–619 (1984)

    Article  Google Scholar 

  18. L. Salvo, P. Cloetens, E. Maire, S. Zabler, J.J. Blandin, J.Y. Buffière, W. Ludwig, E. Boller, D. Bellet, C. Josserond, Nucl. Inst. Methods B 200, 273 (2003)

    Article  CAS  Google Scholar 

  19. U. Gonzales-Barron, F. Butler, J. Food Eng. 74, 268 (2006)

    Article  Google Scholar 

  20. J. Serra, Image analysis and mathematical morphology (Academic, London, 1982), p. 610

    Google Scholar 

  21. A. Turbin-Orger, E. Boller, L. Chaunier, H. Chiron, G. Della Valle, A.-L. Réguerre, J. Cereal Sci. 56, 676 (2012)

    Article  Google Scholar 

  22. P. Babin, G. Della Valle, H. Chiron, P. Cloetens, J. Hoszowska, P. Pernot, A.-L. Reguerre, L. Salvo, R. Dendievel, J. Cereal Sci. 43, 393 (2006)

    Article  Google Scholar 

  23. D. Bernard, Ø. Nielsen, L. Salvo, P. Cloetens, Mater. Sci. Eng. A 392, 112 (2005)

    Article  Google Scholar 

  24. E. Maire, P. Colombo, J. Adrein, L. Babout, L. Biasetto, J. Eur. Ceram. Soc. 27, 1973 (2007)

    Article  CAS  Google Scholar 

  25. F. Robin, J. Engmann, N. Pineau, H. Chanvrier, N. Bovet, G. Della Valle, J. Food Eng. 98, 19 (2010)

    Article  Google Scholar 

  26. G.G. Bellido, M.G. Scanlon, J.H. Page, B. Hallgrimsson, Food Res. Int. 39, 1058 (2006)

    Article  Google Scholar 

  27. E. Chiotellis, G.M. Campbell, Food Bioprod. Process. 81, 194 (2003)

    Article  Google Scholar 

  28. S. Mack, M.A. Hussein, T. Becker, Food Biophys. 8, 69 (2013)

    Article  Google Scholar 

Download references

Acknowledgments

Part of the research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007–2013) under the grant agreement n_FP7-222 654, Dream project: Design and development of REAlistic food Models with well characterized micro- and macro structure and composition.

Author information

Authors and Affiliations

  1. LUNAM University, Oniris, UMR 6144 GEPEA, CS 82225, 44322, Nantes, France

    Sylvie Chevallier & Alain Le Bail

  2. INRA, UR-1268 Biopolymères Interactions et Assemblages (BIA), 44316, Nantes, France

    Anne-Laure Réguerre & Guy Della Valle

  3. SFR 4204, Ingénierie des Biopolymères pour la Structuration de Matrices et des Matériaux (IBSM), 44316, Nantes, France

    Sylvie Chevallier, Anne-Laure Réguerre, Alain Le Bail & Guy Della Valle

Authors
  1. Sylvie Chevallier
    View author publications

    Search author on:PubMed Google Scholar

  2. Anne-Laure Réguerre
    View author publications

    Search author on:PubMed Google Scholar

  3. Alain Le Bail
    View author publications

    Search author on:PubMed Google Scholar

  4. Guy Della Valle
    View author publications

    Search author on:PubMed Google Scholar

Corresponding author

Correspondence to Sylvie Chevallier.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Chevallier, S., Réguerre, AL., Le Bail, A. et al. Determining the Cellular Structure of Two Cereal Food Foams by X-ray Micro-Tomography. Food Biophysics 9, 219–228 (2014). https://doi.org/10.1007/s11483-014-9336-5

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11483-014-9336-5

Keywords