MICROSCOPIC VIEW ON CAULIFLOWER AND CHOCOLATE

2 microscopic technologies to look at food. The first technique is Scanning electron microscopy of hydrated specimens. It was done using small specimens (less than 4 mm in diameter) placed directly in the well of the cooled microscope stage maintained at +1°C and a pressure of 0.6 Torr in the chamber. The cut surface of each specimen was sealed with colloidal graphite to prevent water loss. The image of cauliflower at left was obtained at 0.6 Torr and 1°C.

The second technique is Confocal Laser Scanning Microscopy. The microscopic structure of food significantly affects its processing characteristics, flavour properties and texture. Food microstructure studies thus provide a key to understanding, and therefore controlling, food behaviour. Confocal laser scanning microscopy (CLSM) is one of the most useful microscopy techniques for studying the microstructure of a wide variety of foods, in particular dairy products. A primary feature of the CLSM is its ability to "optically section" through samples, giving a 3-dimensional view of a food product with minimal sample disturbance. The second photo is of Milk chocolate Dual-stained image showing protein (green), fat (blue), cocoa solids (red). and sugar crystals (dark green/black). Sugar crystal sizes range from 5 to 25 µm.

[+ more]