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Non-destructive quality evaluation techniques are vital in 3D visualization and quantification of microstructural changes in micronized pulse kernels. The effects of micronization (infrared heating) on pulse microstructure are highly dependent on its treatment efficiency. This study employed X-ray micro-computed tomography (micro-CT) to characterize, visualize, and quantify the microstructural changes non-destructively. Four major pulses, chickpeas, fava beans, lentils, and yellow peas, were subjected to micronization at 180 °C of surface temperature for four different infrared (IR) exposure times (60, 80, 100, and 120 s). All samples were pre-conditioned at 20 % moisture content before the micronization process. Morphometric parameters (pore size, diameter, and pore distribution) were qualitatively measured using the reconstructed 2D and 3D images acquired by the X-ray micro-CT. Physico-chemical parameters, including loss of moisture (%), total porosity (%), volumetric expansion/shrinkage (%), and density (%) were quantified using Micro-CTAn software. The results showed that the porosity is significantly increased (p |
