Tissue Structure and Rheological and Texture Characteristics of Minimally Processed Fruits

2016 ◽  
pp. 223-254
Author(s):  
H.W. Deckman ◽  
B.F. Flannery ◽  
J.H. Dunsmuir ◽  
K.D' Amico

We have developed a new X-ray microscope which produces complete three dimensional images of samples. The microscope operates by performing X-ray tomography with unprecedented resolution. Tomography is a non-invasive imaging technique that creates maps of the internal structure of samples from measurement of the attenuation of penetrating radiation. As conventionally practiced in medical Computed Tomography (CT), radiologists produce maps of bone and tissue structure in several planar sections that reveal features with 1mm resolution and 1% contrast. Microtomography extends the capability of CT in several ways. First, the resolution which approaches one micron, is one thousand times higher than that of the medical CT. Second, our approach acquires and analyses the data in a panoramic imaging format that directly produces three-dimensional maps in a series of contiguous stacked planes. Typical maps available today consist of three hundred planar sections each containing 512x512 pixels. Finally, and perhaps of most import scientifically, microtomography using a synchrotron X-ray source, allows us to generate maps of individual element.


2012 ◽  
Vol 3 (8) ◽  
pp. 173-176
Author(s):  
Ankita Ankita ◽  
◽  
Singh Rongen ◽  
Nayansi Nayansi

2020 ◽  
pp. 75-77
Author(s):  
Ekaterina Sergeevna Krasnikova ◽  
Natalya Lvovna Morgunova ◽  
Phelix Yakovlevich Rudik ◽  
Aleksandr Vladimirovich Krasnikov ◽  
Nikita Andreevich Semilet

The results of a study of the effect of wet ultrasonic lamb meat salting on the muscle tissue microstructure are presented, and the technical parameters of the ultrasonic device are justified. It has been established that significant destruction and swelling of muscle fibers, local destruction of the sarcolemma with its pronounced rugosity are observed at ultrasonic salting with a frequency of 35 kHz, the cross-striation is poorly expressed, the tissue structure is disturbed. An ultrasonic salting with a frequency of 26 kHz was accompanied an increase in the number of transverse microcracks and crevices, loosening of muscle fibers, the formation of cavities between them while retention of the tissue structure, which contributes to the appearance of a brine between muscle fibers and accelerates its penetration into the fiber. It allows us to recommend ultrasound at a frequency of 26 kHz for cavitation activation of the brine to intensify the technological process of lamb meat salting.


2011 ◽  
Vol 44 (5) ◽  
pp. 1541-1548 ◽  
Author(s):  
Geíza Alves de Azeredo ◽  
Tânia Lúcia Montenegro Stamford ◽  
Pollyana Campos Nunes ◽  
Nelson Justino Gomes Neto ◽  
Maria Elieidy Gomes de Oliveira ◽  
...  

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