The food quality in many food processes relies greatly on the structural changes that take place during heating or freezing of the food product. So far, it has only been possible to study these changes indirectly but recent new Xray imaging modalities allow for direct visualization. We present preliminary results of structural changes by heating of bovine meat and freezing of berries inspected with X-ray phase-contrast and dark-field imaging.
|Number of pages||1|
|Publication status||Published - 2013|
|Event||German-Austrian-Danish Workshop on industrial CT Scanning - TUM (Technische Universität München), München, Germany|
Duration: 23 Oct 2013 → 25 Oct 2013
|Workshop||German-Austrian-Danish Workshop on industrial CT Scanning|
|Location||TUM (Technische Universität München)|
|Period||23/10/2013 → 25/10/2013|