Food Surface Texture Measurement Using Reflective Confocal Laser Scanning Microscopy (original) (raw)

Assessment of Food Ingredient Functionality using Laser Microscopy

1998

The microscopic structure of food significantly affects its processing characteristics, flavour release and texture. Food microstructure studies thus provide a key to understanding, and therefore controlling, food behaviour. Confocal laser scanning microscopy (CLSM) is one of the most useful microscopy techniques for studying the microstructure of a wide variety of foods, in particular dairy products. A primary feature of the CLSM is its ability to "optically section" through samples. This gives a 3-dimensional view of a food product with minimal sample disturbance. This is of great benefit when examining shear-sensitive samples such as dairy spreads and soft cheeses, where other microscopy techniques would involve physical disruption of the sample. CLSM is also an effective problem solving tool and can be used to identify food contaminants. Ireland does not possess a specialised food microscopy facility. Hence, there exists a need in Ireland to develop expertise in micros...

A new combined optical system for an automatic diagnostics of material surfaces for food technologies

2014

A combined method of diagnosing the surface of biological objects using multispectral imaging technology in polarized light for automatic evaluation of grain quality has been analyzed. The use of polarized light increases image quality for the detection of damaged areas of grain. The intensity of the reflected light from the surface of the grain characterizes the degree and locations on the surface in the damage process. We were analyzing the intensity distributions for different areas of the surface and we proposed a new parameter for quantitative characterization of damages of the samples. This data can be useful for automatic identification of food quality.

Some Considerations about the Use of Contact and Confocal Microscopy Methods in Surface Texture Measurement

Materials (Basel, Switzerland), 2018

Surface metrology employs various measurement techniques, among which there has been an increase of noteworthy research into non-contact optical and contact stylus methods. However, some deeper considerations about their differentiation and compatibility are still lacking and necessary. This work compares the measurement characteristics of the confocal microscope with the portable stylus profilometer instrumentation, from a metrological point of view (measurement precision and accuracy, and complexity of algorithms for data processing) and an operational view (measuring ranges, measurement speed, environmental and operational requirements, and cost). Mathematical models and algorithms for roughness parameters calculation and their associated uncertainties evaluation are developed and validated. The experimental results demonstrate that the stylus profilometer presents the most reliable measurement with the highest measurement speed and the least complex algorithms, while the image c...

Confocal Laser Scanning Microscopy and Image Analysis for Elucidating Crumb and Crust Microstructure of Bran-Enriched South African Fried Dough and Batter

Foods

A double staining protocol for image acquisition using confocal microscopy (CLSM) coupled with image analysis was employed to elucidate the crust and cross-sectional properties of fried dough. Penetrated oil by image analysis (POia), porosity and pore features were quantified from the cross-section micrographs. Crust surface roughness was measured using fractal metrics and fat content was determined by solvent extraction using the American Association of Cereal Chemists method. Crumb porosity ranged between 54.94%–81.84% and reduced (p < 0.05) with bran addition. Crumb pore sizes ranged from 0–475 µm with <1 circularity, indicating elliptical shape. POia values were notably higher (p < 0.05) than PO by Soxhlet extraction (POsox), except for wheat bran (WB) fried dough where the values of POia and POsox were closely ranked. The linear effect of initial moisture content and bran concentration showed a significant impact on the image properties. The mean fractal dimension (FD)...

Portable Equipment for Advanced Characterization of Food Texture First Part-Equipment

The main objective of the paper is the harmonization of instrumental testings of food texture with methods of human sensory analysis as they are defined and described in reference standard ISO 11036. Lack of dual standardized system of advanced food texture characterization in admission of instrumental methods and means besides human sensory methods of characterization and the impossibility of numerical quantifying, with high-resolution of human perceptions, subjective assessment of texture characteristics and low reproducibility of testing, makes human sensory tests remain far behind those of texture establishing. The paper presents a concept of multifunctional electronic equipment, with force and displacement sensors and complex devices for an advanced characterization of food texture.