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  4. Synchrotron X-ray microtomography reveals interior microstructure of multicomponent food materials such as chocolate
 
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Synchrotron X-ray microtomography reveals interior microstructure of multicomponent food materials such as chocolate

Publikationstyp
Journal Article
Date Issued
2016-04
Sprache
English
Author(s)
Reinke, Svenja K.  
Wilde, Fabian  
Kozhar, Sergii  
Beckmann, Felix  
Vieira, Josélio B.  
Heinrich, Stefan  
Palzer, Stefan  
Institut
Feststoffverfahrenstechnik und Partikeltechnologie V-3  
TORE-URI
http://hdl.handle.net/11420/5662
Journal
Journal of food engineering  
Volume
174
Start Page
37
End Page
46
Citation
Journal of Food Engineering (174): 37-46 (2016-04)
Publisher DOI
10.1016/j.jfoodeng.2015.11.012
Scopus ID
2-s2.0-84966936700
Publisher
Elsevier Science
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.
Subjects
Chocolate
Microtomography
Multicomponent food material
Structural defects
Synchrotron radiation
DDC Class
530: Physik
540: Chemie
600: Technik
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