In-situ 4D microCT imaging of croissant while baking
Visualizing the changes in the internal structure of a frozen croissant which is heated to 175°C. The baking process is visualized using a self-developed X-ray transparent heating chamber on a unique dynamic microCT system. The frozen sample was placed in a preheated (80°C) chamber and the temperature was increased to 175°C over a period of 22 minutes, resulting in 335 datasets. A 3D reconstruction was generated every 4 seconds.