Description of internal microstructure of agglomerated cereal powders using X-ray microtomography to study of process-structure relationships
Description of internal microstructure of agglomerated cereal powders using X-ray microtomography to study of process-structure relationships
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DOI：
10.1016/j.powtec.2014.01.073
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发表时间：
2014-04-01
影响因子：
5.2
通讯作者：
Chevallier, Sylvie
中科院分区：
文献类型：
--
作者：
Hafsa, Ines;Cuq, Bernard;Chevallier, Sylvie
团聚的食品粉末由聚集形成颗粒的天然颗粒制成。本研究旨在通过显微镜方法（尺寸、紧密度）和X射线显微计算机断层扫描（XMT），更好地了解食品团聚体（即由硬粒小麦粗粉在不同团聚工艺条件下制成的不同粗麦粉粒）的三维内部形态，从而了解过程-结构关系。通过X射线显微计算机断层扫描（XMT），使用分辨率为几微米的桌面系统的三维内部形态的食品团聚体进行了评价。XMT被认为是评估内部孔隙率（或空隙率）以及晶粒内部孔隙的大小和空间分布。闭孔孔隙度值在0.005和0.011之间。发现内部孔的直径范围在13和155 μ m之间，这有助于主要控制它们的最终性能。通过对实验结果的讨论，进一步了解了湿团聚法制备的小麦粉食品团聚体的工艺-结构关系。我们表明，在初始混合阶段的剪切条件显着有助于团聚体的内部结构特征。发现蒸煮处理大大提高了团聚体的机械强度。(C)2014爱思唯尔有限公司版权所有。
Agglomerated food powders are made from native particles which are assembled to form grains. The present investigation seeks to contribute to a better understanding of the three-dimensional internal morphology of food agglomerates (i.e. different couscous grains made from durum wheat semolina under different agglomeration process conditions) by means of microscopic methods (size, compactness) and X-ray micro-computed tomography (XMT), to bring understanding of the process-structure relationships. The three-dimensional internal morphology of food agglomerates was evaluated by means of X-ray micro-computed tomography (XMT), using a tabletop system with a resolution of several micrometers. XMT was considered to evaluate the internal porosity (or void fraction) as well as the size and spatial distribution of pores inside the grains. Closed porosity values ranged between 0.005 and 0.011. Diameter of internal pores was found to range between 13 and 155 mu m which contribute to control mainly their end-properties. The experimental results were discussed to develop a better knowledge of the process-structure relationships for food agglomerates based on wheat powders, produced by wet agglomeration process. We demonstrated that the shearing conditions during the initial mixing stage significantly contribute to the internal structure characteristics of agglomerates. The cooking treatment is found to largely improve the mechanical strength of the agglomerates. (C) 2014 Elsevier B.V. All rights reserved.