X-ray microtomography to study the microstructure of mayonnaise
X-ray microtomography to study the microstructure of mayonnaise
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DOI：
10.1016/j.jfoodeng.2011.07.037
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发表时间：
2012-01-01
影响因子：
5.5
通讯作者：
Del Nobile, M. A.
中科院分区：
文献类型：
--
作者：
Laverse, J.;Mastromatteo, M.;Del Nobile, M. A.
在这项工作中，X射线显微断层扫描（μ CT）技术被用于分析脂肪的微观结构和量化的脂肪在四种类型的蛋黄酱。蛋黄酱样品的动态力学性能进行了研究，使用可控应变旋转流变仪。本实验使用了四种商业生产的蛋黄酱，选择它们在脂肪的可见结构方面表现出变异性：“卡夫”、“小牛”、“卡夫莱格雷斯”和“小牛蛋黄酱”。计算描述脂肪结构的适当定量三维参数。关于微观结构和流变学的关系，从相关性进行的结果表明，一些蛋黄酱样品的微观结构和流变学参数之间存在相关性。这项研究的结果还表明，mu CT是一种适用于脂肪显微结构分析的技术，因为它不仅提供了脂肪存在的准确百分比体积，而且还可以确定其空间分布。(C)2011爱思唯尔有限公司版权所有。
In this work, the X-ray microtomography (mu CT) technique was used for the analysis of fat microstructure and quantification of fat in four types of mayonnaise. The dynamic-mechanical properties of the mayonnaise samples were also studied using a controlled-strain rotational rheometer. Four types of commercially produced mayonnaises, chosen to exhibit variability in terms of visible structure of fat, were used for this experiment: 'kraft', 'calve', 'kraft legeresse' and 'calve-mayo'. Appropriate quantitative three-dimensional parameters describing the fat structure were calculated. With regards to the microstructural and rheological relationship, results from the correlation carried out show that a correlation exists among some microstructural and rheological parameters of the mayonnaise samples. The results from this study also show that mu CT is a suitable technique for the microstructural analysis of fat as it does not only provide an accurate percentage volume of the fat present but can also determine its spatial distribution. (C) 2011 Elsevier Ltd. All rights reserved.