3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at...

Area of Science:

• Food science and technology
• Materials science
• Microscopy and imaging

Background:

• Understanding food microstructure is crucial for predicting texture and quality.
• Freezing is a common food preservation method that alters microstructure.
• The impact of freezing rates on porous food structures requires detailed investigation.

Purpose of the Study:

• To investigate the microstructural evolution of sponge cake during freezing.
• To analyze the effect of different freezing rates (slow vs. fast) on ice formation.
• To characterize the resulting ice structures and their distribution within the food matrix.

Main Methods:

• Utilized synchrotron X-ray microtomography (µ-CT) for 3D imaging.
• Employed cryo-scanning electron microscopy (Cryo-SEM) for high-resolution visualization.
• Applied image analysis techniques to quantify phase distribution (air, ice, starch).

Main Results:

• Visualized ice formation and location within the porous sponge cake structure.
• Quantified volume fractions of air, ice, and starch phases.
• Determined ice local thickness and shape characteristics, showing dependence on freezing rate.

Conclusions:

• Freezing rate critically influences the microstructural changes in porous foods like sponge cake.
• The study provides quantitative data on ice formation under different freezing conditions.
• Findings contribute to understanding texture development and quality changes during food freezing.