在混合微波-对流炉中面包时的结构形成,通过次秒位现场同步龙X射线微观断层测定
Florian Schott1, Sven Isaksson2, Emanuel Larsson3
1Division of Solid Mechanics, Faculty of Engineering, Lund University, Lund, Sweden.
Food research international (Ottawa, Ont.)
|October 7, 2023
概括
同步龙X射线微图学 (SRμCT) 揭示了烤过程中的实时3D面包微观结构变化. 这项研究比较了对流,微波和联合加热,提供了对面包质量因素的见解.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 物理 物理学 物理
背景情况:
- 了解面包需要描述复杂的微观结构进化的特征.
- 传统的方法缺乏分辨率和速度以捕捉动态变化的3D.
- 实时,现场分析对于优化过程至关重要.
研究的目的:
- 为实时3D面包微观结构分析开发和应用一种新的同步龙X射线微观断层学 (SRμCT) 方法.
- 量化比较对冲,微波和联合加热在烤过程中对面包结构的影响.
- 建立微观结构参数和技术之间的相关性.
主要方法:
- 在TOMCAT光线 (瑞士光源) 处进行现场SRμCT的商业烤箱的修改.
- 高速 (400毫秒获取) 微米分辨率的面团变成面包的3D成像.
- 自动化图像处理工作流程,用于分析1530个卷中的毛孔度,毛孔体积,墙壁厚度和协调数.
主要成果:
- 在烤过程中,随着时间的推移,毛孔度,平均毛孔体积和平均协调数量都会增加.
- 平均局部细胞壁厚度随着时间的推移而减少.
- 毛孔网络从小的,孤立的毛孔演变为更大的,相互连接的结构.
- 在毛孔体积/毛孔度和壁厚/协调号之间确定了明确的依赖性.
结论:
- SRμCT提供了前所未有的实时洞察力,了解面包的微观结构动态.
- 技术对面包3D孔隙和状结构的演变产生了重大影响.
- 这种技术使人们能够更深入地了解机制,并控制最终的面包质量.
关键词:
烤 烤 烤 烤这是面包的面包.传递式 传递式 传递式图像分析 图像分析在现场 (in-situ) 进行.微波炉微波炉微波炉微波炉微波炉微波炉微波炉微波炉微波炉微波炉微波烤箱炉子 烤箱炉子同步龙X射线微断层扫描仪更多相关视频
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