Vui lòng dùng định danh này để trích dẫn hoặc liên kết đến tài liệu này: https://dspace.ctu.edu.vn/jspui/handle/123456789/2380
Nhan đề: Microstructure-texture relationships of aerated sugar gels: Novel measurement techniques for analysis and control
Tác giả: Herremans, Els
Bongaers, Evi
Estrade, Pascal
Gondek, Ewa
Hertog, Maarten
Jakubczyk, Ewa
Nguyễn, Đỗ Trọng Nghĩa
Rizzolo, Anna
Saeys, Wouter
Spinelli, Lorenzo
Torricelli, Alessandro
Vanoli, Maristella
Verboven, Pieter
Nicolai, Bart
Từ khoá: Microstructure
Texture
Structure–propertyrelations
Opticalproperties
Micro-CT
Nano-CT
Bubblesizedistribution
Lightscattering
Acousticemission
Diffusespectroscopy
Năm xuất bản: 2013
Tùng thư/Số báo cáo: Innovative Food Science & Emerging Technologies;18 .- p.202-211
Tóm tắt: Proper control of the texture properties of aerated foods demands accurate measurement tools. Aerated sugar gels with identical composition but different microstructures were produced by applying different mixing times of 2, 4 and 8 min. Compression test and acoustic emission measurements were carried out to characterize the mechanical properties of these foams. Significant differences in deformation properties and number of acoustic events were found depending on the foaming time, indicating differences in texture. Microstructural attributes such as bubble size and bubble number distributions of the different foams were measured based on micro- and nano-CT and were found to differ between the foams. Additionally, time and spatially resolved diffuse spectroscopy were used to evaluate their optical properties. While, as expected for foams with the same chemical composition, the absorption properties were not significantly different, a relationship between scattering and microstructural properties was found. The results show that microstructural properties affect the texture of aerated foams. Moreover, the latter can be measured nondestructively using time and spatially resolved diffuse spectroscopy.
Định danh: http://172.18.63.105/jspui/handle/123456789/2380
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