Using X-ray imaging to study thermal-induced changes in food

Mikkel Schou Nielsen, Rikke Miklos, René Lametsch, Hildur Einarsdottir, Robert Feidenhans'l

Research output: Contribution to conferencePosterResearch

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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.
Original languageEnglish
Publication date2013
Number of pages1
Publication statusPublished - 2013
EventGerman-Austrian-Danish Workshop on industrial CT Scanning - TUM (Technische Universität München), München, Germany
Duration: 23 Oct 201325 Oct 2013


WorkshopGerman-Austrian-Danish Workshop on industrial CT Scanning
LocationTUM (Technische Universität München)


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