Three-dimensional quantitative analysis of bread crumb by X-ray microtomography
Three-dimensional quantitative analysis of bread crumb by X-ray microtomography
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DOI：
10.1111/j.1365-2621.2005.tb07182.x
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发表时间：
2005-05-01
影响因子：
3.9
通讯作者：
Del Nobile, MA
中科院分区：
文献类型：
--
作者：
Falcone, PM;Baiano, A;Del Nobile, MA
相敏X射线显微层析成像被用作一种非破坏性成像技术，用于面包屑微观结构的三维（3D）图像的计算机重建。图像采集后，采用数值算法进行切片重建。随后，绘制3D图像并进行定量分析。进行体视学分析，以确定空隙体积分数和一些方向相关的参数，如细胞壁数，细胞壁厚度，细胞壁间距，和比表面积。此外，还确定了胞状结构的最佳取向以及与固相围绕主方向的排列有关的各向异性程度。统计分析的结果表明，除了空隙体积分数，参数描述各向异性或细胞结构的最喜欢的方向是至关重要的，在理解所观察到的碎屑结构的差异。事实上，后者的参数可以解释超过50%的面包样品之间存在的整个结构方差。反映面包屑压缩行为的能力证明了从图像分析获得的微观结构描述符的有效性，以提供面包屑内部结构的代表性信息。
Phase-sensitive X-ray microtomography was used as a nondestructive imaging technique for the computerized reconstruction of three-dimensional (3D) images of bread crumb microstructure. After image acquisition, numerical algorithms were used for the slice reconstruction. Successively, 3D images were rendered and quantitatively analyzed. Stereological analyses were performed to determine the void volume fraction and some directionally dependent parameters, such as cell wall number, cell wall thickness, cell wall spacing, and specific surface. Moreover, the favorite orientations of the cell structure and the degree of anisotropy related to the arrangement of the solid phase around the main directions were also determined. Results from statistical analysis suggest that in addition to the void volume fraction, the parameters describing anisotropy or the favorite orientation of cell structure are crucial in understanding the differences observed in crumb architecture. Indeed, the latter parameters can explain more than 50% of whole structural variance existing between bread samples. The ability to reflect the bread crumb compression behavior proved the effectiveness of the microstructural descriptors, as obtained from image analysis, to give representative information on the inner architecture of bread crumb.