Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions
| Autor: | Ana Diaz, Kell Mortensen, Merete B. Munk, Mikkel Schou Nielsen, Jens Risbo, Stefan Bruns, Robert Feidenhans'l, Emil Bøje Lind Pedersen, Mirko Holler |
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| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
Materials science
Resolution (electron density) FOS: Physical sciences Bioengineering 04 agricultural and veterinary sciences 02 engineering and technology Condensed Matter - Soft Condensed Matter 021001 nanoscience & nanotechnology Microstructure 040401 food science Applied Microbiology and Biotechnology Physics - Medical Physics Computational physics 0404 agricultural biotechnology Rheology X-Ray Phase-Contrast Imaging Soft Condensed Matter (cond-mat.soft) Globules of fat Tomography Texture (crystalline) Medical Physics (physics.med-ph) 0210 nano-technology Food Science Ambient pressure |
| Popis: | As a main structural level in colloidal food materials, extended colloidal networks are important for texture and rheology. By obtaining the 3D microstructure of the network, macroscopic mechanical properties of the material can be inferred. However, this approach is hampered by the lack of suitable non-destructive 3D imaging techniques with submicron resolution. We present results of quantitative ptychographic X-ray computed tomography applied to a palm kernel oil based oil-in-water emulsion. The measurements were carried out at ambient pressure and temperature. The 3D structure of the extended colloidal network of fat globules was obtained with a resolution of around 300 nm. Through image analysis of the network structure, the fat globule size distribution was computed and compared to previous findings. In further support, the reconstructed electron density values were within 4% of reference values. 19 pages, 4 figures, to be published in Food Structure |
| Databáze: | OpenAIRE |
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