Determination of structural and transport properties of cereal products by optical scanning, magnetic resonance imaging and Monte Carlo simulations

Structural and transport properties of extruded snacks as well as a bread sample were characterised by a 2D scanner image and 3D magnetic resonance imaging data-analysis. The algorithms were able to determine pore size distributions as well as surface to volume ratios. The results for 2D and 3D were...

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Veröffentlicht in:	Journal of food engineering 2007-07, Vol.81 (2), p.485-491
Hauptverfasser:	Regier, Marc, Hardy, Edme H., Knoerzer, Kai, Leeb, Claudia V., Schuchmann, Heike P.
Format:	Artikel
Sprache:	eng
Schlagworte:	algorithms Biological and medical sciences breads Computer simulation dimensions extruded foods Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects grain foods Handling, storage, packaging, transport Image analysis Magnetic resonance imaging microstructure Monte Carlo method Monte Carlo methods Monte Carlo simulation Optical scanner optics physiological transport Pore size determination Porosity scanners simulation models snack foods texture Three dimensional Transport properties Two dimensional
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Beschreibung
Zusammenfassung:	Structural and transport properties of extruded snacks as well as a bread sample were characterised by a 2D scanner image and 3D magnetic resonance imaging data-analysis. The algorithms were able to determine pore size distributions as well as surface to volume ratios. The results for 2D and 3D were compared and strengths and weaknesses discussed. Additionally by a Monte Carlo simulation the connectivity of the pore space was accessible.
ISSN:	0260-8774 1873-5770
DOI:	10.1016/j.jfoodeng.2006.11.025