Three dimensional characterization of morphology and internal structure of soft material agglomerates produced in spray fluidized bed by X-ray tomography
Three dimensional characterization of morphology and internal structure of soft material agglomerates produced in spray fluidized bed by X-ray tomography
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X 射线断层扫描对喷雾流化床软材料团聚体的形貌和内部结构进行三维表征
DOI：
10.1016/j.powtec.2016.03.053
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发表时间：
2016
影响因子：
5.2
通讯作者：
Tsotsas E.
中科院分区：
文献类型：
--
作者：
Pashminehazar R;Kharaghani A;Tsotsas E.
食品粉末如麦芽糖糊精通常在喷雾流化床中以团块形式生产，以提高其使用性能。这些团块大多结构复杂，形状不规则。很少有人在微观尺度上研究食物团块的内部结构和形态。在这项工作中，一种非破坏性的x射线微计算机断层扫描技术被用作一种适当的实验方法，通过对麦芽糊精团块的三维内部结构的全面表征来克服数据的缺乏。一系列图像处理步骤应用于x射线图像，以获得3D视图和提取形态学表征的数据。对团聚体内部孔隙度、孔隙大小和空间分布进行了评价。在团聚过程中形成的开孔也由x射线图像确定。通过二维和三维图像分析，研究并比较了团块形状。非球形麦芽糖糊精初生颗粒尺寸分布广泛，在团聚过程中超过玻璃化转变温度会发生变形和重叠。提出了一种基于x射线图像预淹没分水岭分割的综合方法来区分麦芽糊精团聚体中的初级颗粒。在此基础上，计算了旋转半径和分形维数。分形维数较低，为1.8，证明了麦芽糖糊精团聚体的结构比不溶性硬物质团聚体的结构更开放、更蓬松。
Food powders such as maltodextrin are often produced in agglomerate form in spray fluidized beds in order to enhance their user properties. These agglomerates mostly have complex structures and irregular shapes. The internal structure and morphology of food agglomerates have rarely been investigated at the microscopic scale. In this work, a nondestructive X-ray micro-computed tomography technique is used as an appropriate experimental method to overcome this lack of data by a thorough characterization of the three-dimensional internal structure of maltodextrin agglomerates. A sequence of image processing steps is applied to the X-ray images in order to obtain 3D views and to extract data for the morphological characterization. The internal porosity as well as the size and spatial distribution of the pores inside the agglomerates are evaluated. Open pores formed during the agglomeration process are also determined from the X-ray images. The agglomerate shape is investigated and compared by 2D and 3D image analyses. Maltodextrin primary particles with non-spherical shape have a broad size distribution, and they may deform and overlap as they go above the glass transition temperature during the agglomeration process. A comprehensive methodology is developed based on the preflooded watershed segmentation of X-ray images to distinguish the primary particles in maltodextrin agglomerates. On this basis, the radius of gyration and the fractal dimension are calculated. A low fractal dimension of 1.8 is found, which proves that the structure of maltodextrin agglomerates is more open and fluffier than the structure of insoluble hard material agglomerates.
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影响因子：
4.5
作者：
Eggersdorfer, Max L.;Kadau, Dirk;Herrmann, Hans J.;Pratsinis, Sotiris E.
通讯作者：
Pratsinis, Sotiris E.
DOI：
10.1103/physreve.91.012145
发表时间：
2014-10
期刊：
Physical review. E, Statistical, nonlinear, and soft matter physics
影响因子：
--
作者：
M. Borrelli;J. Koski;S. Maniscalco;J. Pekola
通讯作者：
M. Borrelli;J. Koski;S. Maniscalco;J. Pekola
影响因子：
5.2
作者：
Aviles-Aviles, Carlos;Dumoulin, Elisabeth;Turchiuli, Christelle
通讯作者：
Turchiuli, Christelle
影响因子：
5.2
作者：
M. Dadkhah;E. Tsotsas
通讯作者：
M. Dadkhah;E. Tsotsas
影响因子：
5.2
作者：
Hafsa, Ines;Cuq, Bernard;Chevallier, Sylvie
通讯作者：
Chevallier, Sylvie