Read e-book online Food microstructures: Microscopy, measurement and modelling PDF

By Vic Morris, Kathy Groves

ISBN-10: 0857095250

ISBN-13: 9780857095251

figuring out and controlling foodstuff microstructure is key for the improvement of top quality meals with first-class sensory caliber. The influence of meals constitution on foodstuff dietary caliber can also be a subject matter of accelerating study. This quantity reports most sensible perform suggestions, crucial advancements in nutrients microstructure microscopy and modeling.  Contributors talk about the rules and purposes of varied microscopy ideas used to find meals microstructure, whereas the second one a part of the publication explores the size, research and modeling of nutrients microstructures.

After a normal advent, chapters partly one overview the foundations and purposes of assorted spectroscopy, tomography and microscopy recommendations for revealing nutrition microstructure, together with nuclear magnetic resonance (NMR) tools, environmental scanning electron, probe, photonic strength, acoustic, mild, confocal and infrared microscopies. half explores the dimension, research and modelling of meals microstructures. Chapters specialize in rheology, tribology and techniques for modelling and simulating the molecular, mobile and granular microstructure of meals, and for constructing relationships among microstructure and mechanical and rheological houses of nutrients buildings. The booklet concludes with an invaluable case learn on electron microscopy.

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Extra info for Food microstructures: Microscopy, measurement and modelling

Example text

And DONALD, A. M. (2003), Use of environmental scanning electron microscopy to image the spore adhesive of the marine alga Enteromorpha in its natural hydrated state, Colloids and Surfaces B: Biointerfaces, 27, 315–21. CAMERON, R. E. and DONALD, A. M.

2 surveys the basic components of the SEM, the requirements for placing specimens in high vacuum and the main techniques of imaging and microanalysis. 3, explaining how gases can be used to mitigate electrical charging of uncoated, insulating materials and contribute to the image formation process. The section also explains other ways in which gases and specimen temperature control are useful for expanding the range of available techniques to yield additional information about the structure–property relationships of hard, soft and even liquid specimens.

Deviations from the curve result in either evaporation or condensation of water. In the ESEM, these conditions are achieved by setting the microscope to a specific water vapour pressure and cooling the specimen to the relevant temperature. g. hydrated specimens) consist not of pure water, but of aqueous phases containing dissolved solutes. We should therefore consider what influence these solutes have on the vapour pressure of the specimen. According to Raoult’s law, the vapour pressure © Woodhead Publishing Limited, 2013 14 Food microstructures Fig.

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Food microstructures: Microscopy, measurement and modelling by Vic Morris, Kathy Groves

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