首页 | 本学科首页   官方微博 | 高级检索  
     


X-ray microtomography to study the microstructure of mayonnaise
Authors:J. LaverseM. Mastromatteo  P. FrisulloM.A. Del Nobile
Affiliation:a Department of Food Science, University of Foggia, Via Napoli, 25, 71100 Foggia, Italy
b Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, BIOAGROMED, Via Napoli, 52, 71100 Foggia, Italy
Abstract:In this work, the X-ray microtomography (μCT) technique was used for the analysis of fat microstructure and quantification of fat in four types of mayonnaise. The dynamic-mechanical properties of the mayonnaise samples were also studied using a controlled-strain rotational rheometer. Four types of commercially produced mayonnaises, chosen to exhibit variability in terms of visible structure of fat, were used for this experiment: ‘kraft’, ‘calvé’, ‘kraft legeresse’ and ‘calvé-mayò’. Appropriate quantitative three-dimensional parameters describing the fat structure were calculated. With regards to the microstructural and rheological relationship, results from the correlation carried out show that a correlation exists among some microstructural and rheological parameters of the mayonnaise samples. The results from this study also show that μCT is a suitable technique for the microstructural analysis of fat as it does not only provide an accurate percentage volume of the fat present but can also determine its spatial distribution.
Keywords:X-ray microtomography   Microstructure   Dynamic-mechanical properties   Mayonnaise   Fat
本文献已被 ScienceDirect 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号