Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography

Journal of Food Engineering

Volumn 237, Issue , 2018, Pages 204-214

  Guo, Enyu ^a,c   Kazantsev, Daniil ^c,d   Mo, Jingyi ^b,c   Bent, Julian ^e   Van Dalen, Gerard ^e   Schuetz, Peter ^e   Rockett, Peter ^b   StJohn, David ^f   Lee, Peter D ^b,c  

^a DALIAN UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY COLLEGE LONDON   (United Kingdom)

^c RUTHERFORD APPLETON LABORATORY   (United Kingdom)

^d UNIVERSITY OF MANCHESTER   (United Kingdom)

^e UNILEVER RESEARCH   (United Kingdom)

^f UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Coarsening; Ice cream; Ice crystals; Microstructure; Soft solid; Tomography

Indexed keywords

COARSENING; CRYSTAL MICROSTRUCTURE; DATA HANDLING; ICE CONTROL; IMAGING SYSTEMS; MELTING; MICROSTRUCTURAL EVOLUTION; MICROSTRUCTURE; RECRYSTALLIZATION (METALLURGY); STABILITY; TEMPERATURE DISTRIBUTION; TOMOGRAPHY; X RAYS;

ICE CREAMS; ICE CRYSTALS; MICROSTRUCTURAL STABILITY; PROCESSING PARAMETERS; RECRYSTALLIZATION MECHANISMS; SOFT-SOLID; SYNCHROTRON X-RAY TOMOGRAPHY; TEMPERATURE DEPENDENCE;

ICE;

EID: 85049324665     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2018.05.027     Document Type: Article

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