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Article Dans Une Revue Journal of Food Engineering Année : 2021

Analyzing the microstructure of a fresh sorbet with X-ray micro-computed tomography: Sampling, acquisition, and image processing

Résumé

X-ray micro-computed tomography and image processing techniques were used to analyze fresh frozen sorbets at the outlet of a batch freezer. Sorbets made from water and sucrose were visualized and their microstructure was quantified with a resolution of 9 μm. Sodium iodide was confirmed to enhance the contrast between the unfrozen water and ice in sorbets. A thermostated box was employed to keep the samples at frozen state and constant temperature (close to − 6 • C) during imaging. A reproducible quantification of size distributions and volume fractions of ice crystals and air bubbles were obtained. Data concerning ice crystals were in agreement with cryo-SEM imaging. Ice crystals represented approximately 50%wt of the product and their mean size was about 60 μm whereas air bubbles represented about 6% of the volume. Finally, X-ray microtomography equipped with a thermostated box was found to be a particularly relevant technique for the analysis of the microstructure of frozen desserts.
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Dates et versions

hal-03337907 , version 1 (22-09-2022)

Licence

Paternité - Pas d'utilisation commerciale

Identifiants

Citer

Véronique Masselot, Véronique Bosc, Hayat Benkhelifa. Analyzing the microstructure of a fresh sorbet with X-ray micro-computed tomography: Sampling, acquisition, and image processing. Journal of Food Engineering, 2021, 292, pp.110347. ⟨10.1016/j.jfoodeng.2020.110347⟩. ⟨hal-03337907⟩
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