3-D micro X-ray images help answer questions about fried foods' internal structure

(University of Illinois College of Agricultural, Consumer and Environmental Sciences) U of I researchers recently conducted a study using X-ray micro-computed tomography (micro-CT) to gain 3-D images of the microstructure of fried potato disks after they had been fried for various lengths of time in order to better understand oil uptake and distribution in fried foods.
Source: EurekAlert! - Medicine and Health - Category: Global & Universal Source Type: news