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Synchrotron X-ray tomographic quantification of microstructural evolution in ice cream – a multi-phase soft solid

机译：同步X射线断层扫描定量分析冰淇淋的微结构演变–一种多相软固体

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摘要

Microstructural evolution in soft matter directly influences not only the material's mechanical and functional properties, but also our perception of that material's taste. Using synchrotron X-ray tomography and cryo-SEM we investigated the time–temperature evolution of ice cream's microstructure. This was enabled via three advances in synchrotron tomography: a bespoke tomography cold stage; improvements in pink beam in line phase contrast; and a novel image processing strategy for reconstructing and denoising in line phase contrast tomographic images. Using these three advances, we qualitatively and quantitatively investigated the effect of thermal changes on the ice cream's microstructure after 0, 7 and 14 thermal cycles between ?15 and ?5 °C. The results demonstrate the effect of thermal cycling on the coarsening of both the air cells and ice crystals in ice cream. The growth of ice crystals almost ceases after 7 thermal cycles when they approach the size of the walls between air cells, while air cells continue to coarsen, forming interconnected channels. We demonstrate that the tomographic volumes provide a statistically more representative sample than cryo-SEM, and elucidate the three dimensional morphology and connectivity of phases. This resulted in new insights including the role of air cells in limiting ice crystal coarsening.
机译：软物质中的微观结构演变不仅直接影响材料的机械和功能特性，而且还直接影响我们对材料味道的感知。使用同步加速器X射线断层扫描和低温SEM，我们研究了冰淇淋微观结构的时温演变。通过 同步加速器层析成像技术的三项进步使之成为可能：定制层析成像低温阶段;改善线相位对比度中的粉红色光束;以及用于对线相位对比断层图像进行重建和去噪的新颖图像处理策略。利用这三方面的进展，我们定性和定量地研究了在15至5°C之间的0、7和14个热循环后，热变化对冰淇淋微观结构的影响。结果证明了热循环对冰淇淋中气泡和冰晶粗化的影响。当冰晶接近气室之间壁的大小时，在经过7个热循环后，冰晶的生长几乎停止，而气室则继续变粗，形成相互连接的通道。我们证明层析成像体积比冷冻SEM提供了更具统计意义的代表性样品，并阐明了三维形态和相的连通性。这导致了新的见解，包括气室在限制冰晶粗化中的作用。

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