By Vic Morris, Kathy Groves
After a basic advent, chapters partly one evaluate the rules and functions of assorted spectroscopy, tomography and microscopy strategies for revealing meals microstructure, together with nuclear magnetic resonance (NMR) tools, environmental scanning electron, probe, photonic strength, acoustic, gentle, confocal and infrared microscopies. half explores the dimension, research and modelling of foodstuff microstructures. Chapters specialise in rheology, tribology and techniques for modelling and simulating the molecular, mobile and granular microstructure of meals, and for constructing relationships among microstructure and mechanical and rheological homes of nutrients buildings. The e-book concludes with an invaluable case research on electron microscopy.
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Additional info for Food microstructures: Microscopy, measurement and modelling
It is to be expected that these largely technological problems will be reduced in the future, opening up the use of these methods. Computing power and availability is likely to continue to increase. This will probably improve the speed of acquisition, processing and presentation of images. We might expect the use of modelling and simulations to become more routine and widely used in food science. The availability of high power sources of radiation, such as synchrotrons, means that the ability to model kinetics is likely to be complemented by new experimental data.
Woodhead Publishing Limited, 2013 Environmental scanning electron microscopy (ESEM) 17 Fig. 8 ESEM micrograph of an oil-in-water emulsion (mayonnaise) to demonstrate the use of ESEM mode for a fully liquid material. Sample temperature is 2 °C and pressure of water vapour imaging gas is 670 Pa (5 torr). During initial pumpdown it is advisable to keep a small reservoir of water at room temperature near the specimen, to provide a source of preferential evaporation to replace air in the chamber. Horizontal field width = 190 μm.
For the well-established methods, mainly microscopies, which have contributed to our present views on food structure, the © Woodhead Publishing Limited, 2013 Introduction xxxiii intention is to describe how they can now be used routinely (at least in the hands of experts) to characterize foods and food structures. In the case of new and emerging techniques, the hope is that the reader will get a feel for the new insights these methods are providing, and could provide in the future. During both of our careers, the methods available to study food structure and the new insights and understanding of complex foods they have provided have increased dramatically.