Recent Developments in the Microstructural Characterization of Foods

Publisher Summary This chapter describes the more common microscopical techniques in use in food science, especially their more uncommon applications. It also discusses quantitative light microscopy and outlines some of the newer technologies that are yet to be applied widely to food. The art and science of microscopy are quite old and from early times included studies of food structure. As one might expect with such long usage in the fields of endeavor as diverse as geology; botany; medicine; zoology; materials and food science, a vast array of techniques has been developed. Many of the methods complement one another and are applicable across disciplines. In the early part of this century, developments in theoretical physics opened other avenues of “seeing” objects. Microscopy in food science is in an exciting state of flux. The traditional techniques of specimen preparation and observation will continue to give essential data on the structure of foods. However, the emphasis in the future will probably lie in the development of faster methods and in the quantification of individual components, both aiming at a definition of structure/function relationships. At the same time, the use of micro-chemical methods should become more common as a means of problem resolution in manufacturing plants and in theoretical studies. It cannot be predicted with certainty as to where the untried microscopies— SPM, near field, and acoustic— will take us, but will no doubt allow for ever finer control of processes and quality control.