SUMMARY The evaluation of bread quality can be carried out by performing a non-destructive investigation of its microstructure adapting image analysis techniques that enables to obtain rapid, objective and quantitative information. The aim of this work is to present a suitable and reliable experimental methodology to investigate the porous structure of bread by means of the numerical image processing and without any sample preparation. Different types of breads having varying degrees of porosity were studied by X-ray computerized phase-sensitive microtomography for the acquisition of digital high-resolution images. After acquisition, suitable numeric algorithms were applied to obtain the slice reconstruction. Finally, 3D images were rendered and analysed.

Visualizzazione e caratterizzazione della struttura interna del pane. Impiego della microtomografia assiale computerizzata in contrasto di fase

FALCONE, Pasquale Massimiliano;
2005

Abstract

SUMMARY The evaluation of bread quality can be carried out by performing a non-destructive investigation of its microstructure adapting image analysis techniques that enables to obtain rapid, objective and quantitative information. The aim of this work is to present a suitable and reliable experimental methodology to investigate the porous structure of bread by means of the numerical image processing and without any sample preparation. Different types of breads having varying degrees of porosity were studied by X-ray computerized phase-sensitive microtomography for the acquisition of digital high-resolution images. After acquisition, suitable numeric algorithms were applied to obtain the slice reconstruction. Finally, 3D images were rendered and analysed.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11566/39985
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