X-ray micro-CT scanning of food 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.
Characterisation of porous structures
Many foods contain delicate internal structures e.g. small bubbles in aerated chocolate, fine walls inside bakery products. These structures are difficult to analyse using conventional, destructive imaging methods. X-ray micro-CT allows these structures to be imaged and measured non-destructively, allowing investigations into structure-property relationships and enabling product developers to characterise structure e.g. during NPD trials or product benchmarking.
% porosity, density and bubble size distributions can be measured.
% porosity, wall thickness and porosity distributions can be measured.
Structural characterisation of materials
Many raw ingredients undergo structural changes as a result of processing. For example, during roasting, coffee beans, expand and crack. These changes can be visualised and measured using X-ray micro-CT
Green Coffee Bean
Roasted Coffee Bean
Where we refer to UKAS Accreditation
The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO/IEC 17025:2005 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website www.ukas.com
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207