X-ray micro-tomography to quantify frozen ice cream structure
Alvarez, G. ; Cantre, D. ; Verboven, P. ; Ndoye, F.T. ; Warren, M. ; Hartel, W.R. ; Nicolai, B.
Type de document
Communication scientifique avec actes
Affiliation de l'auteur
IRSTEA ANTONY UR GPAN FRA ; BIOSYST-MEBIOS KU LEUVEN BEL ; BIOSYST-MEBIOS KU LEUVEN BEL ; IRSTEA ANTONY UR GPAN FRA ; UNIVERSITY OF WISCONSIN MADISON USA ; UNIVERSITY OF WISCONSIN MADISON USA ; BIOSYST-MEBIOS KU LEUVEN BEL
Résumé / Abstract
X-ray micro-tomography (X-ray μ CT) provided high resolution 3D images of frozen ice cream samples for use in studying the structure and particle size distribution of air bubbles, fat and ice. Ice cream samples were prepared in a laboratory continuous freezer that allowed a feasibility study of microstructure of frozen samples, which were produced in the continuous freezer then stored in a laboratory freezer at -30°C. X-ray microfocus computed tomography (μ CT) (Skyscan 1172, Bruker microCT, Kontich, BE) with a temperature-controlled cooling stage was applied to stored frozen samples to investigate the 3-D microstructure of ice cream produced in a continuous process conditions. This provided a unique insight of the fat destabilization and structure network obtained after production and storage. Morphological analysis revealed microstructural properties of the ice cream samples. Significant differences between the phases were observed. In addition, the particle size distribution of ice crystals, fat and air bubbles was obtained. Results showed that microstructure analysis is a powerful tool for quantifying frozen ice cream structure in relation to process, storage and formula changes.
24ième Congrès International du Froid ICR 2015, 16/08/2015 - 22/08/2015, Yokohama, JPN