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APPLICATION OF MICROSCOPIC TECHNIQUES TO THE DESCRIPTION OF STRUCTURE OF DEHYDRATED FOOD SYSTEMS
Author(s) -
GEJLHANSEN F.,
FLINK J. M.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00652.x
Subject(s) - nanotechnology , food products , biochemical engineering , chemistry , materials science , food science , engineering
A wide variety of optical microscopic techniques are available for elucidation of the structure of materials. Many can be applied by the food scientist for studying the structure of dehydrated food materials and the influence of the structure on physical properties of the food. Also recent developments in scanning electron microscopes and related instruments permit new approaches to the study of food structure. The application of some of these microscopic techniques for studying the structure of dehydrated food materials and of the relationship of the observed structure on some physical properties of the foods will be described by use of a number of selected examples.