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SUMMARY:Contr. talk - Towards tabletop 4D imaging of low-density food prod
 ucts using x-ray phase contrast
DTSTART;VALUE=DATE-TIME:20210609T144000Z
DTEND;VALUE=DATE-TIME:20210609T150000Z
DTSTAMP;VALUE=DATE-TIME:20260529T230416Z
UID:indico-contribution-1107@lindico453.srv.lu.se
DESCRIPTION:Speakers: William Twengström (Exciscope AB)\nDetailed imaging
  of the food we eat widens our understanding of its structure and helps us
  to optimise ingredients and production techniques. Recent and established
  imaging techniques within\nthe food science field are e.g. light and elec
 tron microscopy methods\, as well as X-Ray Computed Tomography (XCT)\, Mag
 netic Resonance Imaging (MRI) and Neutron Tomography (NT) [1]. In contrast
  to microscopy techniques\, which often require advanced and time-consumin
 g sample preparations\, tomographic imaging techniques\, such as XCT\, MRI
  and NT often have no such requirements. XCT has already been used for dec
 ades to non-destructively investigate\, e.g.\, muffins\,\nmarshmallows and
  meat\, but with limited contrast in samples with small density variations
  due to weak x-ray attenuation [2\,3]. On the other hand\, detecting not o
 nly attenuation\, but also phase shift\, enables high-resolution imaging o
 f low-density materials\, such as protein\, carbohydrates and fat. If imag
 e acquisition is fast enough\, time-resolved volume data sets can be acqui
 red. Synchrotron radiation 4D x-ray microtomography in combination with ph
 ase contrast has already been demonstrated on both bread during baking [4]
  and microstructural stability in ice-cream [5]\, and great technical deve
 lopments in 4D imaging have been shown in recent years [6]. Synchrotron be
 amlines are able to produce state-of-the art images\, where two access rou
 tes currently exist: 1) peer-review accessibility\, if the aim is to publi
 sh the results and 2) paid industry beamtime\, without the requirement of 
 publishing. However\, both access routes often involve a waiting time up t
 o 3-6 months. If on the other hand time-resolved micro-CT of food products
  were to be performed in a local laboratory\, waiting time and cost can be
  reduced. In this study\, we used lab-based phase-contrast CT to demonstra
 te imaging of different low-density food products\, such as bread\, potato
  chips\, tomatoes and cheese doodles. Our propagation-based phase-contrast
  system is based on a liquid-metal-jet microfocus x-ray source\n(MetalJet 
 D2\, Excillum\, Sweden) [7] and enables high-resolution tomography of cent
 imetre-sized samples in a few minutes. For example\, it can be used to dif
 ferentiate between fat\, carbohydrates and air in cheese doodles (Fig. 1a)
 \, as well as visualisation of fine internal structures and air cavities i
 n potato chips and bread. Results obtained with phase-contrast micro-CT we
 re compared to confocal laser scanning microscopy (CLSM) images of similar
  samples (Fig 1b)\, acquired with a Leica system (TCS SP5 AOBS\, Heidelber
 g\, Germany). Fat is found inside some of the pores in the cheese doodle\,
  predominately close to the surface. The different components in the struc
 ture\,\nthe corn matrix\, fat and air blisters\, correspond well between C
 LSM and X-ray phase-contrast CT images. By further optimisations\, the tot
 al micro-CT acquisition time can be reduced to 10-30 seconds per scan\, wh
 ich opens up for time-resolved studies of\, for example\, extrusion or mel
 ting processes.\nThese developments lead the way towards performing 4D ana
 lysis of food products closer to the production line\, thus further refini
 ng the processes of making tasty\, healthier and more cost-efficient food 
 products.\n\nhttps://lindico453.srv.lu.se/event/159/contributions/1107/
LOCATION:Online on Zoom
URL:https://lindico453.srv.lu.se/event/159/contributions/1107/
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