Description of internal microstructure of agglomerated cereal powders using X-ray microtomography to study of process-structure relationships

The implementation of XMT techniques allows to get a better understanding of food agglomerate structure and to help understand process-structure relationships. XMT provides valuable information such as the spatial distribution of the pores and their actual morphology, which cannot be accessed by other methods. The mixing conditions and the cooking stage during agglomeration process significantly affect the structure of the agglomerates.