Microstructure Informed Modelling of Adulteration Evaluation in Food New Approaches in Modelling to Characterized Food Microstructures

Objectives: To analyze the characteristic properties of certain food products, their microstructure is designed through many food-processing operations. Generally the properties of milk products such as cheeses, yoghurt, spreads and whipped products are analyzed using their structures. Pasta, meat products like sausages are fabricated cereal products.Their microstructure is a colloidal structure such as gels, emulsions, foams or any of these combinations. Methods/Analysis: To analyze how the structure is designed and the way it is related to a property many tools of microscopy are currently in use. Findings: A new technique in three dimensional modelling known as function-based procedural representation is fine tuned to model the internal microstructures and the characteristics properties of certain food products. Novelty/Improvement: This microstructure model is compact, precise and parameterized. There is no need for generating secondary structures and they can be rendered and fabricated directly. It is also easy to apply geometric transformations on these microstructures.