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    Micro-CT Applications to Study Porosity in Food

    Enhancing Micro-CT methods to quantify oil content and porosity in starch-gluten matrices

    Oil and porosity in fried dough were quantified in this study using micro-CT image analysis. “The objective of this study was to explore the potential application of different agents to enhance x-ray attenuation in fried starch-gluten products, quantify oil content and air porosity, and analyze its microstructure using micro-CT.” X-ray attenuation was improved by using Lugol, Barium, and Nile Red agents, with Nile Red providing the smallest standard deviation in porosity determinations.

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    Characterisation of potato crisp effective porosity using micro-CT

    This study utilized micro-CT to characterise the change in effective porosity of potato chips–thin irregularly shaped food products that are challenging to study–caused by changes in the cooking procedure. “This study uses a novel micro-CT technique to determine the solid volume fraction and hence the effective porosity of three types of potato crisps: standard continuously fried crisps, microwaved crisps, and continuously fried ‘kettle’ crisps.”

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    Visualizing 3D Food Microstructure Using Tomographic Methods: Advantages and Disadvantages

    This article explores some of the uses of micro-CT technology within the food industry and how advancements from other disciplines can be used in food science. The study demonstrates that “micro-CT in its current form is perfectly adequate for determining microstructure in a wide variety of food products.” It also explores its limitations in low-contrast and low-stability samples in order to set realistic expectations for users.

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    Non-destructive porosity mapping of fruit and vegetables using X-ray CT

    Micro-CT’s non-destructive imaging technology has become indispensable in the food industry to better understand porosity distribution in fruits and vegetables. During postharvest storage of fruits and vegetables, porosity varies greatly due to respiration. “In this study, a validated and reproducible method to calculate and map the porosity distribution in fruit and vegetable organs based on a grayscale-porosity correlation model is introduced. The method requires a water phantom for proper evaluation of X-ray computed tomography (CT) images and juices of scanned plant products for 0% porosity references.”

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    Related Articles:

    X-ray Microscopic Examination of the Coffee Roasting Process

    Micro-CT Applications for Food Safety

    Micro-CT Applications for the Food Industry

    Micro-CT Inspection of Yeast-Leavened Pizza Dough

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