Baking & breaking: dynamic CT in food science

Baking & breaking: dynamic CT in food science

Dynamic micro-CT is very useful for food science. The TESCAN UniTOM XL can be used to visualize high-temperature applications at high temporal resolutions.

Our latest video shows cookies and biscuits baking, in real-time and 4D, watch how bubbles form inside the dough and at which points the dough shrinks or expands.

Watch the melting process of sugar as it transitions from solid grains to a liquid caramel, and the temporal resolution is even high enough to follow air bubbles inside the caramel mass. Observe a mechanical test of cookies – how they behave under load is important to their quality, whether soft & chewy or crunchy but not hard.

Watch the video here.

Cookies baking in real-time and 4D