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Understanding the impact of freezing and storage on the microstructure of a porous food using synchrotron X-rays microtomography.

Number: 0350

Author(s) : BENKHELIFA H., ZENNOUNE A., LATIL P., FLIN F., GEINDREAU C., NDOYE F. T.

Summary

Non-destructive and low temperature synchrotron X-rays microtomography was applied to image and quantify 3D microstructural evolution of a porous model food (sponge cake). Samples were frozen at two different freezing rates (slow and fast) and stored during fourteen days at constant temperature. A specific thermostated cell was used to image the samples at frozen state. The images were segmented to distinguish between the 3 phases (air, ice, starch) and to differentiate the ice localized at the pore interface and the ice blended inside the starch phase. The results show that both freezing rates and storage conditions significantly affect the microstructure of the sponge cake: ice was formed in the starch matrix but also at the interface between the matrix and the pores at a ratio depending on freezing and storage conditions. Even if the benefits of fast freezing are reduced after fourteen days of storage, the fast frozen sponge cakes still have a better quality than the slowly-frozen samples.

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Pages: 13

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Details

  • Original title: Understanding the impact of freezing and storage on the microstructure of a porous food using synchrotron X-rays microtomography.
  • Record ID : 30031333
  • Languages: English
  • Subject: Technology
  • Source: Proceedings of the 26th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
  • Publication date: 2023/08/21
  • DOI: http://dx.doi.org/10.18462/iir.icr.2023.0350

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