Citation
Tan, Mei Ching and Chin, Nyuk Ling and Yusof, Yus Aniza and Abdullah, Jaafar
(2016)
Novel 2D and 3D imaging of internal aerated structure of ultrasonically treated foams and cakes using X-ray tomography and X-ray microtomography.
Journal of Food Engineering, 183.
pp. 9-15.
ISSN 0260-8774; ESSN: 1873-5770
Abstract
The aerated structure of ultrasound treated foams and its resulted cake structures were examined using X-ray tomography and X-ray microtomography, leading to highly contrasted two-dimensional (2D) and three-dimensional (3D) images. Through these imaging techniques and software approaches, the effect of ultrasound treatment on the bubble size distribution was distinguished clearly. Microbubbles in foam which were in the size range of 0–0.00125 mm3 and in cakes which were in the range of 0–1 mm2 increased by 48% and 29% respectively after ultrasonic treatment at a frequency of 20 kHz.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Engineering |
| DOI Number: | https://doi.org/10.1016/j.jfoodeng.2016.03.008 |
| Publisher: | Elsevier |
| Keywords: | X-ray microtomography; X-ray tomography; 2D image; 3D image; Aerated foam; Cake |
| Depositing User: | Nurul Ainie Mokhtar |
| Date Deposited: | 26 Oct 2017 09:44 |
| Last Modified: | 26 Oct 2017 09:44 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.jfoodeng.2016.03.008 |
| URI: | http://psasir.upm.edu.my/id/eprint/53398 |
| Statistic Details: | View Download Statistic |
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