A5011362689- Polysaccharides Composition and Applications
- Food composition and properties
- Spectroscopy and Chemometric Analyses
- Innovative Energy Harvesting Technologies
- Edible Oils Quality and Analysis
- Advanced Sensor and Energy Harvesting Materials
- Advanced Thermoelectric Materials and Devices
- Tea Polyphenols and Effects
- Phytochemicals and Antioxidant Activities
- Fermentation and Sensory Analysis
- Cardiovascular Health and Disease Prevention
- Cassava research and cyanide
- Freezing and Crystallization Processes
KU Leuven
2023-2025
Oil serves as both the high-temperature heating medium during deep-frying unit operations and a contributor to organoleptic properties of deep-fried foods. Its absorption is linked structural deformations that create pathways for oil enter food microstructure. This study proposes 4D imaging system (three spatial dimensions time) using fast synchrotron radiation tomography in-situ visualisation post-frying cooling understand mechanisms behind absorption. Using wheat flour dough model system,...
<title>Abstract</title> Oil acts as a high-temperature heating medium while also contributing to the organoleptic properties in energy dense deep-fried foods. The amount of oil absorbed is associated with rapid structural deformation food during deep-frying, creating pathways for enter internal microstructure. Here, we describe 4D imaging system (three spatial dimensions and time) that uses fast synchrotron radiation tomography in-situ visualization highly dynamic deep-frying post-frying...