International audienceSynchrotron X-rays micro-computed tomography was applied to visualize and quantify 3D ice crystal changes into a model sponge cake after freezing and subsequent frozen storage. Model sponge cake samples were submitted to two different freezing rates (fast: 17.2 °C min-1 and slow: 0.3 °C min-1), then stored at constant and fluctuating temperatures over a two weeks period. 3D images were acquired at frozen state thanks to a thermostated cell (CellStat) and processed using a grey level based segmentation method. Image analysis revealed that the ice volume fraction is conserved during storage but ice crystal size and location change whatever the freezing rate and the storage conditions. Maximum local thicknesses increase b...
Non-destructive imaging techniques have become indispensable to improve insights into the microstruc...
Four dimensional (4D, or 3D plus time) X-ray tomographic imaging of phase changes in materials is qu...
This paper presents a study on sponge cakes produced at the pilot scale and monitored during ageing ...
International audienceSynchrotron X-rays micro-computed tomography was applied to visualize and quan...
In this study, the microstructural evolution of a non-reactive porous model food (sponge cake) durin...
The effect of frozen storage (6 months) on the microstructure (microscopy, flatbed scanning and imag...
Frozen vegetables are often exposed to dynamic temperature conditions during cold storage and distri...
Cake staling is a complex problem which has still not been fully understood. Starch polymers retrogr...
Microstructural evolution in soft matter directly influences not only the material's mechanical and ...
Microstructural evolution in soft matter directly influences not only the material's mechanical and ...
Recrystallization and sublimation are the main physical phenomena responsible for the degradation of...
X-ray micro-tomography (X-ray μCT) provided high resolution 3D images of frozen ice cream samples fo...
Understanding the microstructural stability of soft solids is key to optimizing formulations and pro...
This study demonstrates the capability of X-ray Micro-computed Tomography (XMT) technique to charact...
X-ray microtomography (X-ray micro-CT) was applied to visualise the change of 3D microstructure duri...
Non-destructive imaging techniques have become indispensable to improve insights into the microstruc...
Four dimensional (4D, or 3D plus time) X-ray tomographic imaging of phase changes in materials is qu...
This paper presents a study on sponge cakes produced at the pilot scale and monitored during ageing ...
International audienceSynchrotron X-rays micro-computed tomography was applied to visualize and quan...
In this study, the microstructural evolution of a non-reactive porous model food (sponge cake) durin...
The effect of frozen storage (6 months) on the microstructure (microscopy, flatbed scanning and imag...
Frozen vegetables are often exposed to dynamic temperature conditions during cold storage and distri...
Cake staling is a complex problem which has still not been fully understood. Starch polymers retrogr...
Microstructural evolution in soft matter directly influences not only the material's mechanical and ...
Microstructural evolution in soft matter directly influences not only the material's mechanical and ...
Recrystallization and sublimation are the main physical phenomena responsible for the degradation of...
X-ray micro-tomography (X-ray μCT) provided high resolution 3D images of frozen ice cream samples fo...
Understanding the microstructural stability of soft solids is key to optimizing formulations and pro...
This study demonstrates the capability of X-ray Micro-computed Tomography (XMT) technique to charact...
X-ray microtomography (X-ray micro-CT) was applied to visualise the change of 3D microstructure duri...
Non-destructive imaging techniques have become indispensable to improve insights into the microstruc...
Four dimensional (4D, or 3D plus time) X-ray tomographic imaging of phase changes in materials is qu...
This paper presents a study on sponge cakes produced at the pilot scale and monitored during ageing ...