Scanning Electron Microscopy combined with image processing technique: Microstructure and texture analysis of legumes and vegetables for instant meal

MESSINA VALERIA; PIENIAZEK FACUNDO

Congreso; IUFOST 2016; 2016

Development and innovation of new technologies are necessary especially in food quality. Image analysis is a technique that allows providing objective evaluations from digitalized images that can estimate quality parameters. The aim of the present research was to study the effect of freeze drying on the microstructure and texture of legume and vegetables using Scanning Electron Microscopy at different magnifications? (250, 500 and 1000x) combined with image analysis. Cooked and cooked freeze dried rehydrated legumes and vegetables were analyzed individually by scanning electron microscopy. Texture properties were analyzed by texture analyzer and image analysis. Micrographs showed that cooked and cooked freeze dried rehydrated samples had similar structure, showing that porosity seemed to be gradually dispersed due to a fast and good rehydration process after freeze drying. Significant differences (P