Determination of structural and transport properties of cereal products by optical scanning, magnetic resonance imaging and Monte Carlo simulations

Structural and transport properties of extruded snacks as well as a bread sample were characterised by a 2D scanner image and 3D magnetic resonance imaging data-analysis. The algorithms were able to determine pore size distributions as well as surface to volume ratios. The results for 2D and 3D were...

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Bibliographic Details
Published in:Journal of food engineering 2007-07, Vol.81 (2), p.485-491
Main Authors: Regier, Marc, Hardy, Edme H., Knoerzer, Kai, Leeb, Claudia V., Schuchmann, Heike P.
Format: Article
Language:English
Subjects:
algorithms
Biological and medical sciences
breads
Computer simulation
dimensions
extruded foods
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
grain foods
Handling, storage, packaging, transport
Image analysis
Magnetic resonance imaging
microstructure
Monte Carlo method
Monte Carlo methods
Monte Carlo simulation
Optical scanner
optics
physiological transport
Pore size determination
Porosity
scanners
simulation models
snack foods
texture
Three dimensional
Transport properties
Two dimensional
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Summary:Structural and transport properties of extruded snacks as well as a bread sample were characterised by a 2D scanner image and 3D magnetic resonance imaging data-analysis. The algorithms were able to determine pore size distributions as well as surface to volume ratios. The results for 2D and 3D were compared and strengths and weaknesses discussed. Additionally by a Monte Carlo simulation the connectivity of the pore space was accessible.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2006.11.025