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Imaging and image analysis of freeze-dried cellular solids of gellan and agar gels.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11806/
http://dx.doi.org/10.1016/j.jfoodeng.2015.04.017
 
Title Imaging and image analysis of freeze-dried cellular solids of gellan
and agar gels.
 
Creator Shipra, Tiwari
Chakkaravarthi, A.
Suvendu, Bhattacharya
 
Subject 31 Food Additives
03 Freeze drying
 
Description The fabricated gels are a form of novel structured food made by incorporation of nutritious ingredients.
Agar and gellan gels having nutrients like ferrous sulfate, sucrose, mango pulp, whey protein concentrate
and flaxseed powder were subjected to freeze-drying followed by image analysis of the cellular structure.
The indices analyzed were the maximum/minimum dimensions, area and perimeter of cells, and the
thickness of cell walls. Based on these primary data, other derived indices like roundness, equivalent
diameter, elongation and compactness were determined. These nutrients affected the gel structure.
Cells with smaller sizes were observed for sugar (98–296 lm) and mango pulp (115–433 lm) incorporated
gels. The agar gels produced cells with a higher cell wall thickness (2.8–8.8 lm) compared to that
of gellan gels (2.4–6.3 lm). The roundness values were between 0.539–0.666 and 0.453–0.728 for
nutrient-enriched gellan and agar gels. Freeze-drying offered closed type cellular structure having five
non-equal sides.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11806/1/Journal%20of%20Food%20Engineering%2C%20Volume%20165%2C%20November%202015%2C%20Pages%2060-65.pdf
Shipra, Tiwari and Chakkaravarthi, A. and Suvendu, Bhattacharya (2015) Imaging and image analysis of freeze-dried cellular solids of gellan and agar gels. Journal of Food Engineering, 165. pp. 60-65.