Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X-ray microtomography

Journal of Food Engineering

Volumn 115, Issue 3, 2013, Pages 415-423

  Besbes, E ^a   Jury, V ^b   Monteau, J Y ^b   Le Bail, A ^b  

^a LUNAM UNIVERSITÉ   (France)

^b CNRS   (France)

Author keywords

Baking conditions; Images analysis; Porosity profile; Tortuosity; X ray tomography

Indexed keywords

CELLULAR AUTOMATA; EXPANSION; FOOD PRODUCTS; HEATING RATE; POROSITY; QUALITY CONTROL; TOMOGRAPHY;

BAKING CONDITIONS; IMAGES ANALYSIS; POROSITY PROFILES; TORTUOSITY; X-RAY TOMOGRAPHY;

THERMAL PROCESSING (FOODS);

EID: 84877590893     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.10.005     Document Type: Article

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