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
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. 3D imaging of food using X-ray micro-CT allows food
to be tested for these structures non-destructively, allowing investigations into structure-property relationships and enabling product developers
to characterise structure e.g. during NPD trials or product benchmarking.
Aerated chocolate: % porosity, density and bubble size distributions can be measured.
Bread:% 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
The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard
ISO17025:2017 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