Applications of X-Ray Computed Tomography in Food Processing
Vidhya M*, Varadharaju N, John Kennedy Z, Amirtham D and Manohar Jesudas D
Department of Food and Agricultural Process Engineering, Post-Harvest Technology Centre, Tamil Nadu Agricultural University, Coimbatore, India
- *Corresponding Author:
- Vidhya M
Department of Food and Agricultural Process Engineering
Post-Harvest Technology Centre, Tamil Nadu Agricultural
University, Coimbatore-641003, India
E-mail: [email protected]
Received date: April 14, 2017; Accepted date: May 05, 2017; Published date: May 11, 2017
Citation: Vidhya M, Varadharaju N, John Kennedy Z, Amirtham D, Manohar Jesudas D (2017) Applications of X-Ray Computed Tomography in Food Processing. J Food Process Technol 8:673. doi:10.4172/2157-7110.1000673
Copyright: © 2017 Vidhya M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
X-ray computed tomography (CT) is a technique primarily used in medical applications that uses X-ray images to reconstruct the internal microstructure of objects. This is considered to be a non-destructive and non-invasive technique for 3D imaging of any materials. Using X-rays, a series of radiographs of a sample are recorded from various angles, and then used to reconstruct the internal 3D microstructure by means of a suitable reconstruction algorithm. The method has a high penetrating power and probing efficiency, and is unlimited by morphological complexity. This article summarizes the concept and applications of X-ray computed tomography in various fields of food processing.