Nondestructive Imaging of Cellular Solid Foods

Chapter
First Online:
Part of the Food Engineering Series book series (FSES)

Abstract

Foods with similar nutritional and chemical composition might have different structure and in turn differ in mechanical and sensory responses. Most of the cereal solid foods are considered as either brittle or ductile foams where the three-dimensional cellular microstructure can be imaged with noninvasive x-ray microtomography (XMT). Advanced image analysis technologies combined with XMT imaging provide quantitative information on structural parameters such as cell diameter, cell wall thickness, porosity, number of cells and cell size distribution. The structural information gained from XMT imaging can later on be related to composition, processing parameters, texture and finally sensory properties.

This chapter gives a brief introduction to XMT technology applied to food structure imaging, image analysis and data handling. Case samples will be demonstrated based on bakery products (e.g., biscuits, cookies and crackers) and extruded products (starch based, high-fibre and high-protein matrices) linked to textural, sensory or processing.

Keywords

X-ray microtomography Solid foams Biscuits Cookies Crackers Extruded products Structure Texture 
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Copyright information

© Springer International Publishing Switzerland 2016

Authors and Affiliations

  1. 1.University of HelsinkiHelsinkiFinland
  2. 2.VTT Technical Research Centre of FinlandEspooFinland

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