Using Dynamic Micro-CT to Compare Beer Head Quality

Using Dynamic Micro-CT to Compare Beer Head Quality

Dynamic micro-CT is particularly valuable for food sciences because it allows researchers to visualize the 3D change in internal structure while undergoing physical change such as baking or melting. Food scientists can see in real-time the baking process of biscuits and cookies, sugar melting and an Oreo cookie breaking test.

This LabCompare article by TESCAN’s Dr. Wesley De Boever, Product Marketing Manager for micro-CT, demonstrates the use of Dynamic Micro-CT to analyze the foam of two different types of beer. The foam from each sample was analyzed to show the relation of the average equivalent diameter of the pores and the height of the foam, resulting in some stark differences between the two beers.

Read the Feb. 25 LabCompare article here.

Segmentation and analysis of the foam pore sizes were performed across all 80 data sets. Shown are examples at four different time points, where the color represents the size of the pore (blue, smallest; red, largest).