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Article

3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at Negative Temperature

by
Amira Zennoune
1,2,
Pierre Latil
3,
Fatou-Toutie Ndoye
1,
Frederic Flin
3,
Jonathan Perrin
4,
Christian Geindreau
5 and
Hayat Benkhelifa
1,2,*
1
Université Paris-Saclay, INRAE, UR FRISE, 92761 Antony, France
2
Université Paris-Saclay, INRAE, AgroParisTech, 75005 Paris, France
3
Université Grenoble Alpes, Université de Toulouse, Météo-France, CNRS, CNRM, Centre d’Etudes de la Neige, 38000 Grenoble, France
4
Synchrotron SOLEIL, L’Ormes des Merisiers, BP48, Saint Aubin, 91192 Gif sur Yvette, France
5
Université Grenoble Alpes, Grenoble INP, 3SR, CNRS, 38041 Grenoble, France
*
Author to whom correspondence should be addressed.
Foods 2021, 10(12), 2915; https://doi.org/10.3390/foods10122915
Submission received: 22 October 2021 / Revised: 16 November 2021 / Accepted: 17 November 2021 / Published: 24 November 2021
(This article belongs to the Special Issue Emerging Technologies in the Food Industry: Sustainability Assessment and Consumer Acceptability)
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Abstract

In this study, the microstructural evolution of a non-reactive porous model food (sponge cake) during freezing was investigated. Sponge cake samples were frozen at two different rates: slow freezing (0.3 °C min−1) and fast freezing (17.2 °C min−1). Synchrotron X-ray microtomography (µ-CT) and cryo-scanning electron microscopy (Cryo-SEM) were used to visualize and analyze the microstructure features. The samples were scanned before and after freezing using a specific thermostated cell (CellStat) combined with the synchrotron beamline. Cryo-SEM and 3D µ-CT image visualization allowed a qualitative analysis of the ice formation and location in the porous structure. An image analysis method based on grey level was used to segment the three phases of the frozen samples: air, ice and starch. Volume fractions of each phase, ice local thickness and shape characterization were determined and discussed according to the freezing rates.
Keywords: freezing rate; sponge cake; microstructure; synchrotron X-ray microtomography; Cryo-SEM freezing rate; sponge cake; microstructure; synchrotron X-ray microtomography; Cryo-SEM

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MDPI and ACS Style

Zennoune, A.; Latil, P.; Ndoye, F.-T.; Flin, F.; Perrin, J.; Geindreau, C.; Benkhelifa, H. 3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at Negative Temperature. Foods 2021, 10, 2915. https://doi.org/10.3390/foods10122915

AMA Style

Zennoune A, Latil P, Ndoye F-T, Flin F, Perrin J, Geindreau C, Benkhelifa H. 3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at Negative Temperature. Foods. 2021; 10(12):2915. https://doi.org/10.3390/foods10122915

Chicago/Turabian Style

Zennoune, Amira, Pierre Latil, Fatou-Toutie Ndoye, Frederic Flin, Jonathan Perrin, Christian Geindreau, and Hayat Benkhelifa. 2021. "3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at Negative Temperature" Foods 10, no. 12: 2915. https://doi.org/10.3390/foods10122915

APA Style

Zennoune, A., Latil, P., Ndoye, F.-T., Flin, F., Perrin, J., Geindreau, C., & Benkhelifa, H. (2021). 3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at Negative Temperature. Foods, 10(12), 2915. https://doi.org/10.3390/foods10122915

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