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A Novel Approach to the Study of Bread Porous Structure: Phase‐contrast X‐Ray Microtomography
Author(s) -
FALCONE P. M.,
BAIANO A.,
ZANINI F.,
MANCINI L.,
TROMBA G.,
MONTANARI F.,
NOBILE M. A.
Publication year - 2004
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.1365-2621.2004.tb17865.x
Subject(s) - porosity , x ray microtomography , digital image analysis , contrast (vision) , sample (material) , computer science , microstructure , resolution (logic) , biological system , materials science , image processing , artificial intelligence , high resolution , computer vision , image (mathematics) , optics , composite material , chemistry , remote sensing , geology , physics , chromatography , biology
The evaluation of bread quality can be carried out by performing a nondestructive investigation of its microstructure, which in turn can be performed by adapting image analysis techniques that enables one to obtain rapid, objective, and quantitative information. A suitable and reliable experimental methodology to investigate the porous structure of bread by means of the numerical image processing, and without any sample preparation, has been presented in this work. Different types of breads having varying degrees of porosity were studied by X‐ray computerized phase‐sensitive microtomography for the acquisition of digital high‐resolution images. After acquisition, suitable numeric algorithms were applied to slice reconstruction. Finally, 3D images were rendered and analyzed.