Vic Morris, Kathy Groves's Food Microstructures. Microscopy, Measurement and Modelling PDF

By Vic Morris, Kathy Groves

ISBN-10: 0857095250

ISBN-13: 9780857095251

The advance of top of the range meals with fascinating homes for either shoppers and the meals calls for a finished knowing of foodstuff platforms and the regulate and rational layout of nutrients microstructures. nutrition microstructures reports top perform and new advancements within the selection of nutrition microstructure.

After a basic advent, chapters partly one assessment the rules and purposes of varied spectroscopy, tomography and microscopy ideas for revealing foodstuff microstructure, together with nuclear magnetic resonance (NMR) equipment, environmental scanning electron, probe, photonic strength, acoustic, gentle, confocal and infrared microscopies. half explores the size, research and modelling of nutrition microstructures. Chapters concentrate on rheology, tribology and strategies for modelling and simulating the molecular, mobile and granular microstructure of meals, and for constructing relationships among microstructure and mechanical and rheological homes of foodstuff buildings. The e-book concludes with an invaluable case research on electron microscopy.

Written via top pros and teachers within the box, meals microstructures is a vital reference paintings for researchers and pros within the processed meals and nutraceutical industries concerned about advanced buildings, the supply and regulated unencumber of meals, and the new release of greater meals. The booklet can also be of price to teachers operating in foodstuff technology and the rising box of soppy matter.

  • Reviews top perform and crucial advancements in meals microstructure microscopy and modelling
  • Discusses the rules and purposes of varied microscopy suggestions used to find foodstuff microstructure
  • Explores the dimension, research and modelling of meals microstructures

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Extra info for Food Microstructures. Microscopy, Measurement and Modelling

Sample text

2 Handling and imaging aqueous and hydrated materials Many food systems contain moisture, so it is often desirable to maintain some degree of specimen hydration. This is achieved through the combination of specimen cooling, by placing the specimen and holder on a Peltier stage, and appropriate selection of water vapour imaging gas pressure, together with some precautions to avoid unwanted water loss from the specimen along the way. The phase diagram of water, shown in Fig. 6, indicates the pressures and temperatures required for a given set of stable thermodynamic conditions.

The tip is approximately 3 μm in height. imaged in air. A major challenge to these studies was the need to prevent the probe damaging or displacing the sample. These problems have now been largely overcome, allowing reproducible imaging, which has now been extended to studies of molecules and molecular processes in realistic liquid environments. The development of hybrid AFM/optical microscopes has allowed the use of the AFM to be extended to more complex structures such as cells and tissues. In these ‘first generation’ instruments, the mechanical coupling of the AFM was poor, restricting resolution to less than that of a stand-alone AFM.

In general, images are normalised in order to maximise the use of grey levels to display contrast in the images. For rough samples, fine detail can obscured, because most of the grey levels are used to accommodate the relatively large, slowly varying background structure in the image. The feedback circuit is able to correct for this slowly varying background and acts effectively as a filter, removing the background and enhancing the fine detail. The pictorial representation of the structure (not strictly a topographic image) facilitates later processing of true topographical images to remove the background and reveal the fine detail in the image.

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Food Microstructures. Microscopy, Measurement and Modelling by Vic Morris, Kathy Groves

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