Discriminating Structural Characteristics of Starch Extrudates through X-ray Micro-tomography using a 3-D Watershed Algorithm

X-ray micro-tomography (XMT) was used to characterise the pore structure of two open-cell biopolymer foams (starch extrudates). A three-dimensional watershed algorithm was applied to XMT images to segment pore structure. Distributions of pore sizes and interconnecting pore aperture sizes were determined and pore geometry was visualised. The technique was used to analyse samples having an inhomogeneous porosity distribution. Results were not sensitive to threshold values set during image analysis. Pore size and pore aperture distributions were extracted. Pore size was based on volume fraction, aperture size was based on area fraction and both on number frequency. Volume fraction of porosity was calculated from image analysis and compared with that deduced from density measurements. The value from image analysis was sensitive to the set threshold contrast. Average cell wall thickness was calculated from two-dimensional image analysis. This shows that XMT, with appropriate data processing, is a powerful method for structural characterisation of starch extrudates.

[1]  L. Salvo,et al.  Mechanical properties of bread crumbs from tomography based Finite Element simulations , 2005 .

[2]  Steve Ablett,et al.  Overview of NMR applications in food science , 1992 .

[3]  Ross T. Whitaker,et al.  Partitioning 3D Surface Meshes Using Watershed Segmentation , 1999, IEEE Trans. Vis. Comput. Graph..

[4]  Luc Salvo,et al.  In Situ X-Ray Tomography Measurements of Deformation in Cellular Solids , 2003 .

[5]  Gerard van Dalen,et al.  3-D Imaging of Foods Using X-Ray Microtomography , 2003 .

[6]  S. R. Stock,et al.  X-ray microtomography of materials , 1999 .

[7]  Andrew C. Smith,et al.  The mechanical properties of extruded food foams , 1988 .

[8]  Grant M. Campbell,et al.  Creation and characterisation of aerated food products , 1999 .

[9]  Milford A. Hanna,et al.  Effect of Talc on Properties of Corn Starch Extrudates , 1996 .

[10]  Gabriel I. Tardos,et al.  Use of X-ray tomography to study the porosity and morphology of granules , 2003 .

[11]  L. Duizer A review of acoustic research for studying the sensory perception of crisp, crunchy and crackly textures , 2001 .

[12]  Lucia Mancini,et al.  Three-dimensional quantitative analysis of bread crumb by X-ray microtomography. , 2006 .

[13]  M. Scanlon,et al.  Compressive elastic modulus and its relationship to the structure of a hydrated starch foam , 2003 .

[14]  K. S. Lim,et al.  X-ray micro-computed tomography of cellular food products , 2004 .

[15]  A. Hermansson,et al.  New Approaches to Characterizing Food Microstructures , 2000 .

[16]  J. T. Clayton,et al.  Characterization of the pore structure of starch based food materials. Discussion , 1992 .

[17]  M. Minekus,et al.  From food structure to texture , 2000 .

[18]  Syed S. H. Rizvi,et al.  Use of non-invasive X-ray microtomography for characterizing microstructure of extruded biopolymer foams , 2005 .

[19]  David Jones,et al.  Physiochemical properties of ready-to-eat breakfast cereals , 2000 .

[20]  M. Kaláb,et al.  Microscopy and other imaging techniques in food structure analysis , 1995 .

[21]  T. Vliet On the relation between texture perception and fundamental mechanical parameters for liquids and time dependent solids , 2002 .

[22]  Larry L. Hench,et al.  Analysis of pore interconnectivity in bioactive glass foams using X-ray microtomography , 2004 .

[23]  Milford A. Hanna,et al.  Functional properties of polylactic acid starch-based loose-fill packaging foams , 2000 .

[24]  Julian R Jones,et al.  Hierarchical porous materials for tissue engineering , 2006, Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences.

[25]  P. Cloetens,et al.  X-ray tomography applied to the characterization of cellular materials. Related finite element modeling problems , 2003 .