Fig. 7: Horizontal cross-sections images of segmented and labelled oil-phase from in-situ X-ray CT during post-frying cooling. | Nature Communications

Fig. 7: Horizontal cross-sections images of segmented and labelled oil-phase from in-situ X-ray CT during post-frying cooling.

From: High-speed computed tomography to visualise the 3D microstructural dynamics of oil uptake in deep-fried foods

Fig. 7: Horizontal cross-sections images of segmented and labelled oil-phase from in-situ X-ray CT during post-frying cooling.The alternative text for this image may have been generated using AI.

Rows correspond to WFD samples (depicted in grey) deep-fried at different temperatures (a – 180 °C, b – 150 °C and c − 120 °C). The segmented pores are labelled using a repeating categorical colormap where the same label colour of adjacent objects represents depicts a connected oil phase. The progression over time provides an overview of oil entering the internal regions of the sample through connected pores. Scale bar indicated in µm; time labels cj denote observations during cooling after retraction from oil, subscripts denote the time in seconds.

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