Differentiation of microstructures of sugar foams by means of spatially resolved spectroscopy KU Leuven
Food quality is critically determined by its microstructure and composition. These properties could be quantified noninvasively by means of optical properties (absorption and reduced scattering coefficients) of the food samples. In this research, a spatially-resolved spectroscopy setup based on a fiber-optic probe was developed for acquiring spatiallyresolved diffuse reflectance of three sugar foams with different designed microstructures in the ...