Study of the final quality of food

What was the challenge or problem to solve?

During food processing, the cellular structure of its matrix can be altered.

Scanning electron microscopy and subsequent image analysis were used to determine the degree of alteration and correlate the intensity of the processing with the final quality of the product.

This tool allows to visualize structural alterations of the matrix in different phases.

How was it addressed or what was the solution?

To carry out the study, a methodology was designed that allowed the visualization of the samples with SEM.

Once the images were obtained, they were analyzed to obtain data on structural deterioration.

Challenge

Know the causes of food product degradation after processing

Solution

Design of a adapted methodology for determining the cell breakdown of the product