|Publisher DOI:||10.1016/j.jfoodeng.2015.11.012||Title:||Synchrotron X-ray microtomography reveals interior microstructure of multicomponent food materials such as chocolate||Language:||English||Authors:||Reinke, Svenja K.
Vieira, Josélio B.
|Keywords:||Chocolate;Microtomography;Multicomponent food material;Structural defects;Synchrotron radiation||Issue Date:||22-Nov-2015||Publisher:||Elsevier Science||Source:||Journal of Food Engineering (174): 37-46 (2016-04-01)||Journal or Series Name:||Journal of food engineering||Abstract (english):||The current contribution discusses the structure analysis of a solid multicomponent food product (which is in this case dark chocolate) using microtomography. The material consists of a continuous solid lipid phase, in which particles are suspended. A detailed analysis of the microstructure is needed to understand migration processes, which are e.g. responsible for major problems in the confectionery industry such as chocolate blooming. In this study it was possible to clearly distinguish the particles from the continuous phase. Particle arrangement and structural imperfections within the sample were made visible by using synchrotron radiation. The observed imperfections, which arise during the manufacturing process, might act as migration pathways, since they propagate throughout the entire sample. The captured microtomographic images proof the presence of cracks and voids within a common industrial made chocolate. Future research has to show if migration is happen along the identified microstructural defects.||URI:||http://hdl.handle.net/11420/5662||ISSN:||0260-8774||Institute:||Feststoffverfahrenstechnik und Partikeltechnologie V-3||Type:||(wissenschaftlicher) Artikel|
|Appears in Collections:||Publications without fulltext|
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