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Related Concept Videos

Computed Tomography01:10

Computed Tomography

Tomography refers to imaging by sections. Computed tomography (CT) is a non-invasive imaging technique that uses computers to analyze several cross-sectional X-rays to reveal minute details about structures in the body.
The technique was invented in the 1970s and is based on the principle that as X-rays pass through the body, they are absorbed or reflected at different levels. In the technique, a patient lies on a motorized platform while a computerized axial tomography (CAT) scanner rotates...
X-ray Diffraction of Biological Samples01:10

X-ray Diffraction of Biological Samples

X-ray diffraction or XRD is an analytical tool that utilizes X-rays to study ordered structures such as crystalline organic and inorganic samples, polycrystalline materials, proteins, carbohydrates, and drugs.
According to Bragg's law, when X-rays strike the sample positioned on a stage, the rays are  scattered by the electron clouds around the sample atoms. The  X-ray diffraction or scattering is caused by constructive interference of the X-ray waves that reflect off the internal crystal...
X-ray Imaging01:24

X-ray Imaging

German physicist Wilhelm Röntgen (1845–1923) was experimenting with electrical current when he discovered that a mysterious and invisible "ray" would pass through his flesh but leave an outline of his bones on a screen coated with a metal compound. In 1895, Röntgen made the first durable record of the internal parts of a living human: an "X-ray" image (as it came to be called) of his wife’s hand. Scientists worldwide quickly began their own experiments with X-rays, and by 1900, X-ray was widely...
Electron Microscope Tomography and Single-particle Reconstruction01:07

Electron Microscope Tomography and Single-particle Reconstruction

Transmission electron microscopy (TEM) can be used to determine the 3D structure of biological samples with the help of techniques such as electron microscope tomography and single-particle reconstruction. While single-particle reconstruction can examine macromolecules and macromolecular complexes in vitro conditions only, tomography permits the study of cell components or small cells in vivo.
Electron Tomography
Electron tomography can be performed either in TEM or STEM (scanning transmission...
Imaging Studies III: Computed Tomography01:27

Imaging Studies III: Computed Tomography

DefinitionComputed Tomography (CT) of the genitourinary (GU) tract is a non-invasive imaging modality that utilizes X-rays and computer processing to generate detailed cross-sectional images of the urinary system, encompassing the kidneys, ureters, bladder, and adjacent structures such as the adrenal glands.PurposeCT scans of the GU tract serve several diagnostic and therapeutic purposes, including:Diagnosis of Urinary Tract Diseases: Detects kidney stones, tumors, cysts, and congenital...
X-ray Crystallography02:18

X-ray Crystallography

The size of the unit cell and the arrangement of atoms in a crystal may be determined from measurements of the diffraction of X-rays by the crystal, termed X-ray crystallography.
Diffraction
Diffraction is the change in the direction of travel experienced by an electromagnetic wave when it encounters a physical barrier whose dimensions are comparable to those of the wavelength of the light. X-rays are electromagnetic radiation with wavelengths about as long as the distance between neighboring...

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Related Experiment Video

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3D Imaging of Soft-Tissue Samples using an X-ray Specific Staining Method and Nanoscopic Computed Tomography
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Published on: October 24, 2019

A novel approach to study biscuits and breadsticks using X-ray computed tomography.

P Frisullo1, A Conte, M A Del Nobile

  • 1Dept. of Food Science, Univ. of Foggia, Foggia, Italy.

Journal of Food Science
|August 21, 2010
PubMed
Summary

X-ray microtomography (muCT) revealed key microstructural differences in Italian biscuits and breadsticks. This analysis correlated pore structure with crunchiness, offering insights for improving food texture.

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Area of Science:

  • Food science and technology
  • Materials science
  • Biophysics

Background:

  • Understanding the relationship between food microstructure and sensory properties is crucial for product development.
  • Traditional methods for analyzing food texture often lack the precision to capture underlying structural details.

Purpose of the Study:

  • To analyze the 3-D microstructure of Italian biscuits and breadsticks using X-ray microtomography (muCT).
  • To correlate quantitative microstructural parameters with sensory texture characteristics, specifically crunchiness.
  • To explore the potential of muCT for optimizing food product quality.

Main Methods:

  • X-ray microtomography (muCT) was employed to examine the internal structure of 6 biscuit and 3 breadstick varieties.
  • Quantitative 3-D parameters including structure thickness (ST), object structure volume ratio (OSVR), degree of anisotropy (DA), and percentage object volume (POV) were calculated.
  • Sensory analysis was conducted to assess texture, with a focus on crunchiness.

Main Results:

  • Significant correlations were found between microstructural data and crunchiness: OSVR for biscuits, and OSVR, POV, and DA for breadsticks.
  • muCT provided detailed insights into pore characteristics (number, dimension, distribution) within the food products.
  • The study demonstrated that microstructural analysis can effectively differentiate between product types and predict textural attributes.

Conclusions:

  • Microstructural analysis using muCT offers valuable data for the food industry, enabling a deeper understanding of texture.
  • Quantifying pore structure is a promising avenue for enhancing the sensory attributes of baked goods.
  • Future research should focus on linking specific ingredients and processing conditions to microstructure for tailored food design.