Characterizing the Internal Structure of Chinese Steamed Bread during Storage for Quality Evaluation Using X-ray Computer Tomography

Abstract

Chinese steamed bread (CSB) is a traditional food of the Chinese nation, and the preservation of its quality and freshness during storage is very important for its industrial production. Therefore, it is necessary to study the storage characteristics of CSB. Non-destructive CT technology was utilized to characterize and visualize the microstructure of CSB during storage, and also to further study of quality changes. Two-dimensional and three-dimensional images of CSBs were obtained through X-ray scanning and 3D reconstruction. Morphological parameters of the microstructure of CSBs were acquired based on CT image using image processing methods. Additionally, commonly used physicochemical indexes (hardness, flexibility, moisture content) for the quality evaluation of CSBs were analyzed. Moreover, a correlation analysis was conducted based on the three-dimensional morphological parameters and physicochemical indexes of CSBs. The results showed that three-dimensional morphological parameters of CSBs were negatively correlated with moisture content (Pearson correlation coefficient range−0.86~−0.97) and positively correlated with hardness (Pearson correlation coefficient range−0.87~0.99). The results indicate the inspiring capability of CT in the storage quality evaluation of CSB, providing a potential analytical method for the detection of quality and freshness in the industrial production of CSB.

Keywords

• Chinese steamed bread
• X-ray computer tomography
• internal structure
• quality evaluation