Article ID Journal Published Year Pages File Type
224834 Journal of Food Engineering 2007 7 Pages PDF
Abstract

Structural and transport properties of extruded snacks as well as a bread sample were characterised by a 2D scanner image and 3D magnetic resonance imaging data-analysis. The algorithms were able to determine pore size distributions as well as surface to volume ratios. The results for 2D and 3D were compared and strengths and weaknesses discussed. Additionally by a Monte Carlo simulation the connectivity of the pore space was accessible.

Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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