Speaker
Ms
Rikke Miklos
(Department of Food Science, UCPH)
Description
R. Miklos1, M.S. Nielsen2, H. Einarsdottír3, R. Lametsch1.
1Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
2 Niels Bohr Institute, University of Copenhagen, Copenhagen, Denmark
3 Department of Applied Mathematics and Computer Science, Technical University of Denmark, Kgs. Lyngby, Denmark
Application of X-ray imaging within food science has so far been limited due to the poor contrast in food products using the conventional X-ray absorption modality. However, the emerging phase-contrast modality is adding a new perspective to the potential of X-ray imaging within food science. Due to the increased sensitivity towards small variations in electron density in soft matter materials, phase-contrast imaging has demonstrated improved contrast for various food products such as processed meat.
An overview of the experimental results using X-ray phase contrast imaging to study qualitative and quantitative structural changes related to changes in electron density in meat emulsions [1,2] and heat treated whole meat [3] is presented.
[1] H Einarsdóttir, MS Nielsen, R Miklos, R Lametsch, R Feidenhans'l, R Larsen & BK Ersbøll. Innovative Food Science and Emerging Technologies. (2013).
[2] R Miklos, MS Nielsen, H Einarsdóttir, R Lametsch, AIP Proceedings, ESAFORM 27-29 April, Nantes. (2016)
[3] R Miklos, MS Nielsen, H Einarsdóttir, R Lametsch. Meat Science, 100, p 217-221. (2015)
| Topic Area / Session | New X-ray Imaging Modalities for High Quality and Safe Food |
|---|
Primary author
Ms
Rikke Miklos
(Department of Food Science, UCPH)
Co-authors
Hildur Einarsdottír
(DTU compute)
Mr
Mikkel Schou Nielsen
(Danish Fundamental Metrologi A/S)
Dr
René Lametsch
(associate Prossor)
