In situ visualization of fluid flow during deep-fat frying process using ultrafast synchrotron microtomography.

Microstructural change in the internal porous structure of foods during deep-frying is one of the main factors affecting the amount of oil in the final product. Understanding these changes with coupled information of water and oil movement during the process are important in establishing a connect between subsequent time-dependent material property changes. Laboratory based X-ray µCT has been used to characterize microstructure of fried potato starch at different time intervals, however contrast was not sufficient to visualize water inside the starch matrix. Furthermore, due to limited time resolution and other constraints, capturing pore formation and oil uptake has not been possible. The frying process of model food systems will be visualized through ultrafast synchrotron X-ray microtomography aimed at revealing spatio-temporal distribution of water and oil in the food matrix. Dynamic imaging will provide critical insight into structural changes and fluid flow inside food matrix.