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    A method to determine the density of foods using X-ray imaging

    Access Status
    Fulltext not available
    Authors
    Kelkar, S.
    Boushey, Carol
    Okos, M.
    Date
    2015
    Type
    Journal Article
    
    Metadata
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    Citation
    Kelkar, S. and Boushey, C. and Okos, M. 2015. A method to determine the density of foods using X-ray imaging. Journal of Food Engineering. 159: pp. 36-41.
    Source Title
    Journal of Food Engineering
    DOI
    10.1016/j.jfoodeng.2015.03.012
    ISSN
    0260-8774
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/49887
    Collection
    • Curtin Research Publications
    Abstract

    Density of foods is an important physical property, which depends on structural properties of food. For porous foods such as baked foods, accurate measurement of density is challenging since traditional density measurement techniques are tedious, operator-dependent and incapable of precise volume measurement of foods. To overcome such limitations, a methodology was developed using both digital radiography (DR) and computed tomography (CT) X-ray imaging to directly determine density of foods. Apparent density was determined directly from X-ray linear attenuation coefficients by scanning at 40, 60, 80 kVp on DR and 45, 55, 70 kVp on CT. The apparent density can be directly determined using CT however sample thickness is needed to determine density using DR. No significant difference (p < 0.05) was observed between density obtained from traditional methods, with density determined from X-ray linear attenuation coefficients. Density determined on CT for all foods with mean 0.579 g/cm3 had a standard deviation, SD = 0.0367 g/cm3. Density determination using X-ray linear attenuation was found to be a more efficient technique giving results comparable with conventional techniques.

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