在存储期间,用X射线计算机断层扫描进行质量评估,对中国蒸面包的内部结构进行了表征
Yonghui Yu1, Chanchan Jia1, Jiahua Wang1,2
1College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Sensors (Basel, Switzerland)
|November 14, 2023
概括
非破坏性CT技术揭示了储存期间中国蒸面包 (CSB) 的微观结构变化. 这些变化与硬度和水分含量相关,为质量评估提供了一种新方法.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 图像技术技术的成像技术
背景情况:
- 中国蒸面包 (CSB) 是一种主食,需要在储存过程中进行有效的质量保存,用于工业生产.
- 了解影响CSB质量的微结构变化对于开发更好的存储策略至关重要.
研究的目的:
- 用非破坏性CT技术研究CSB的储存特性和质量变化.
- 通过CT成像获得的微观结构参数与传统的物理化学质量指数进行相关联.
主要方法:
- 利用非破坏性计算机断层扫描 (CT) 来获得CSB微结构的2D和3D图像.
- 应用图像处理技术,从CT图像中提取形态参数.
- 分析了物理化学指数,包括硬度,弹性和水分含量.
- 在微观结构参数和物理化学指数之间进行了相关性分析.
主要成果:
- 3D形态参数与水分含量有很强的负相关性 (Pearson r: -0.86到 -0.97).
- 3D形态参数与硬度有很强的正相关性 (Pearson r: -0.87到0.99).
- CT技术有效地可视化了与存储期间CSB质量退化相关的微结构变化.
结论:
- CT成像是一种强大的工具,用于表征CSB微结构,并非破坏性地评估存储质量.
- 微观结构参数和物理化学指数之间的相关性验证了CT作为工业CSB质量控制的潜在分析方法.
- 本研究提供了CSB在储存期间质量变化的机制的见解,有助于开发保存技术.
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