During food processing, the cellular structure of its matrix can be altered.
Scanning electron microscopy and subsequent image analysis were used to determine the degree of alteration and correlate the intensity of the processing with the final quality of the product.
This tool allows to visualize structural alterations of the matrix in different phases.To carry out the study, a methodology was designed that allowed the visualization of the samples with SEM.
Once the images were obtained, they were analyzed to obtain data on structural deterioration.
- Know the causes of food product degradation after processing
- Design of a adapted methodology for determining the cell breakdown of the product