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通过电阻抗断层成像中实现的模糊相位分类对特定脂肪含量的搅打奶油中的气泡分散成像。

Air bubble dispersion imaging in whipping cream with specified fat contents by fuzzy phase classification implemented in electrical impedance tomography.

作者信息

Li Songshi, Sejati Prima Asmara, Fukumoto Ryuichi, Takei Masahiro

机构信息

Graduate School of Engineering, Chiba University, 1-33, Yayoicho, Inage-ku, Chiba-shi, 263-8522, Chiba, Japan.

Department of Electrical Engineering and Informatics, Sekip Unit III, Bulaksumur, Vocational College, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia.

出版信息

Sci Rep. 2025 May 29;15(1):18886. doi: 10.1038/s41598-025-03773-3.

DOI:10.1038/s41598-025-03773-3
PMID:40442336
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12122938/
Abstract

The air bubble dispersion in whipping cream during agitation has been imaged by fuzzy phase classification implemented in electrical impedance tomography (fEIT) for internal morphological structure visualization. The fEIT consists of non-linear conductivity [Formula: see text] reconstruction and fuzzy phase classification to classify [Formula: see text] into a probabilistic cluster [Formula: see text] ([Formula: see text]: oil-in-water phase, [Formula: see text]: air bubble). In the experiments, probabilistic air bubble cluster [Formula: see text] of whipping cream with five milk fat (MF) contents were reconstructed by fEIT during agitation to image the air bubble dispersion. The [Formula: see text] demonstrated the air bubble dispersion within the sensor area caused by agitation. The spatial average [Formula: see text] was increased and then decreased due to the incorporation and subsequent departure of air bubbles during agitation. The peak [Formula: see text] time t, which represents the critical saturation point of air bubbles, was decreased as MF content increased, which was verified by OR measurement and microscope observation. Compared to [Formula: see text] reconstructed by EIT influenced by the liquid water phase, fat and air bubbles, [Formula: see text] reconstructed by fEIT successfully imaged air bubble dispersion in whipping cream. Furthermore, fEIT demonstrated comparable performance to OR measurements in evaluating the internal morphological structure of whipping cream during agitation, while providing the advantage of inline measurement.

摘要

在搅拌过程中，通过电阻抗断层成像（fEIT）中实现的模糊相分类对搅打奶油中的气泡分散情况进行成像，以实现内部形态结构可视化。fEIT包括非线性电导率[公式：见原文]重建和模糊相分类，将[公式：见原文]分类为概率簇[公式：见原文]（[公式：见原文]：水包油相，[公式：见原文]：气泡）。在实验中，在搅拌过程中通过fEIT重建了五种乳脂肪（MF）含量的搅打奶油的概率气泡簇[公式：见原文]，以对气泡分散情况进行成像。[公式：见原文]显示了搅拌引起的传感器区域内的气泡分散情况。由于搅拌过程中气泡的并入和随后的离开，空间平均[公式：见原文]先增加后减少。表示气泡临界饱和点的峰值[公式：见原文]时间t随着MF含量的增加而减少，这通过OR测量和显微镜观察得到了验证。与受液态水相、脂肪和气泡影响的EIT重建的[公式：见原文]相比，fEIT重建的[公式：见原文]成功地对搅打奶油中的气泡分散情况进行了成像。此外，fEIT在评估搅拌过程中搅打奶油的内部形态结构方面表现出与OR测量相当的性能，同时具有在线测量的优势。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1a55/12122938/231f1a1f1d0d/41598_2025_3773_Fig8_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1a55/12122938/8e6721acf97b/41598_2025_3773_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1a55/12122938/aa831346cfd8/41598_2025_3773_Fig2_HTML.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1a55/12122938/6d9569ccff9b/41598_2025_3773_Fig4_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1a55/12122938/e7ad33d814ea/41598_2025_3773_Fig5_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1a55/12122938/031411814712/41598_2025_3773_Fig6_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1a55/12122938/77479e2e24db/41598_2025_3773_Fig7_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1a55/12122938/231f1a1f1d0d/41598_2025_3773_Fig8_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1a55/12122938/8e6721acf97b/41598_2025_3773_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1a55/12122938/aa831346cfd8/41598_2025_3773_Fig2_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1a55/12122938/4ccbf1791421/41598_2025_3773_Fig3_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1a55/12122938/6d9569ccff9b/41598_2025_3773_Fig4_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1a55/12122938/e7ad33d814ea/41598_2025_3773_Fig5_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1a55/12122938/031411814712/41598_2025_3773_Fig6_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1a55/12122938/77479e2e24db/41598_2025_3773_Fig7_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1a55/12122938/231f1a1f1d0d/41598_2025_3773_Fig8_HTML.jpg

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