EN News Applications Product Portfolio Webinars About us Distributors Contacts Baking & breaking: dynamic CT in food science HOME NEWS BAKING & BREAKING: DYNAMIC CT IN FOOD SCIENCE TRENDING TOPIC Baking & breaking: dynamic CT in food science Dynamic micro-CT is very useful for food science. The TESCAN UniTOM XL can be used to visualize high-temperature applications at high temporal resolutions. Our latest video shows cookies and biscuits baking, in real-time and 4D, watch how bubbles form inside the dough and at which points the dough shrinks or expands. Watch the melting process of sugar as it transitions from solid grains to a liquid caramel, and the temporal resolution is even high enough to follow air bubbles inside the caramel mass. Observe a mechanical test of cookies – how they behave under load is important to their quality, whether soft & chewy or crunchy but not hard. Watch the video here. Cookies baking in real-time and 4D 26.11.2021 Share Do you have questions or are you interested in our solutions? Contacts APPLICATIONS Materials Science Semiconductors Earth Sciences Life Sciences PRODUCT PORTFOLIO TESCAN SEM Solutions TESCAN FIB-SEM Solutions TESCAN micro-CT Solutions ABOUT TESCAN News Events Distributors About us Contacts Privacy policy Whistleblowing Tenders Quality Policy and Environmental Subscribe to our newsletter You will recieve news and events invitations. We don’t send spam. Your personal information will be processed according to privacy policy. Subscribe CONTACTS +420 530 353 211 info@tescan.com support@tescan.com All Contacts © 2021 TESCAN ORSAY HOLDING, a.s. Terms & Conditions : EN version / CZ version Follow us: TESCAN Cookies Policy By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. You can find out more information atTESCAN Privacy Policy Accept All Cookies Cookies Settings