3-D micro X-ray images help answer questions about fried foods' internal structure
Thursday, February 25, 2016 - 12:30
in Mathematics & Economics
What happens to food and its microstructure when it is fried is a complicated process, both scientifically and mathematically speaking. While consumers want a product that is crispy and tasty, food scientists seek to get a closer glimpse into what exactly is going on inside the food during frying in order to improve products.