Structure of food
The structure of food influences texture. Examples include porous products such as aerated foods and bakery products where the bubble structure affects softness, and starch-based snacks where it affects crispiness.
This instrument, originally developed at Campden BRI, allows rapid, quantitative analysis of cellular products. Parameters such as wall thickness and cell diameter can be measured from a cut cross section, such as a slice of bread.
X-ray micro-CT offers non-destructive imaging and structure measurement in 3D. Images and movies showing the internal structure of products can be generated. Measurements of porosity, bubble size distribution and structure thickness (wall size) can be performed. More ...
A wide range of microscopy facilities are available including scanning electron microscopy (with energy dispersive X-ray microanalysis capabilities for determining elemental composition), optical microscopy and FTIR microscopy. These techniques provide high resolution images revealing product structure at a microscopic scale.
Dynamic imaging of baking
A medical CT scanner and special oven can be used to study structure formation in products such as bread and cakes during baking. This service can be used to compare the effect of different ingredients and processes or to understand the origin of particular structures or faults.
If you would like further information or prices please email us at firstname.lastname@example.org or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.
Where we refer to UKAS Accreditation
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207