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Identification of the three-dimensional gel microstructure from transmission electron micrographs
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID iD: 0000-0001-9979-5488
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2007 (English)In: Journal of Microscopy, ISSN 0022-2720, E-ISSN 1365-2818, Vol. 225, no 1, p. 42298-Article in journal (Refereed) Published
Abstract [en]

Mass transport in gels depends crucially on local properties of the gel network. We propose a method for identifying the three-dimensional (3D) gel microstructure from statistical information in transmission electron micrographs. The gel strand network is modelled as a random graph with nodes and edges (branches). The distribution of edge length, the number of edges at nodes and the angles between edges at a node are estimated from transmission electron micrographs by image analysis methods. The 3D network is simulated by Markov chain Monte Carlo, with a probability function based on the statistical information found from the micrographs. The micrographs are projections of stained gel strands in slices, and we derive a formula for estimating the thickness of the stained gel slice based on the total projected gel strand length and the number of times that gel strands enter or exit the slice. © 2007 The Authors.

Place, publisher, year, edition, pages
2007. Vol. 225, no 1, p. 42298-
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9013DOI: 10.1111/j.1365-2818.2007.01711.xOAI: oai:DiVA.org:ri-9013DiVA, id: diva2:966887
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-08-15Bibliographically approved

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Loren, Niklas

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