Skip to Main content Skip to Navigation
Journal articles

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

Abstract : 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.
Document type :
Journal articles
Complete list of metadata

https://hal.inrae.fr/hal-03337907
Contributor : Valérie Henri Connect in order to contact the contributor
Submitted on : Wednesday, September 8, 2021 - 12:04:51 PM
Last modification on : Thursday, September 16, 2021 - 3:38:49 AM

Links full text

Identifiers

Citation

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, Elsevier, 2021, 292, pp.110347. ⟨10.1016/j.jfoodeng.2020.110347⟩. ⟨hal-03337907⟩

Share

Metrics

Record views

34