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Nondestructive Imaging of Cellular Solid Foods

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Imaging Technologies and Data Processing for Food Engineers

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

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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.

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Authors and Affiliations

  1. University of Helsinki, Helsinki, Finland

    Syed Ariful Alam

  2. VTT Technical Research Centre of Finland, Tietotie 2, FI-02044 VTT, Espoo, Finland

    Syed Ariful Alam & Nesli Sozer

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  1. Syed Ariful Alam
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  2. Nesli Sozer
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Correspondence to Nesli Sozer .

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  1. VTT Technical Research Centre of Finland, Espoo, Finland

    Nesli Sozer

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Alam, S., Sozer, N. (2016). Nondestructive Imaging of Cellular Solid Foods. In: Sozer, N. (eds) Imaging Technologies and Data Processing for Food Engineers. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-24735-9_6

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