3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at Negative Temperature

In this study, the microstructural evolution of a non-reactive porous model food (sponge cake) during freezing was investigated. Sponge cake samples were frozen at two different rates: slow freezing (0.3 °C min(−1)) and fast freezing (17.2 °C min(−1)). Synchrotron X-ray microtomography (µ-CT) and cr...

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Detalles Bibliográficos
Autores principales: Zennoune, Amira, Latil, Pierre, Ndoye, Fatou-Toutie, Flin, Frederic, Perrin, Jonathan, Geindreau, Christian, Benkhelifa, Hayat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700666/
https://www.ncbi.nlm.nih.gov/pubmed/34945466
http://dx.doi.org/10.3390/foods10122915

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700666/
https://www.ncbi.nlm.nih.gov/pubmed/34945466
http://dx.doi.org/10.3390/foods10122915

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