From July 2019
Imaging for product quality
Believe it or not, different sized bubbles taste different,
so understanding how they’ve formed in a food
product is crucial when developing new products,
benchmarking and troubleshooting. This is just one of
the areas in which X-ray CT scanning is providing
unparalleled insight and data.
Conventional imaging techniques generally produce
2D images of the surface, or a cross-section of a
sample. Unfortunately, these methods are labourintensive,
sample destructive and provide limited detail.
X-ray CT overcomes these pitfalls - it is a technique
that allows internal food structure to be visualised and
measured to give important insights into such foods as
bread, chocolate, cake and biscuits.
A team at Campden BRI has been investigating this
technology with our members to understand how it
can be applied to different foods to measure (and so
help improve) quality.
Contact: Alix Cornish
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