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Artefacts In Conventional Scanning Electron Microscopy Of Some Milk Products, Miloslav Kalab

Food Structure

Artefacts develop due to changes in the microstructure of the sample under study because of inappropriate preparatory steps and/or due to distortion of the images of properly prepared samples during operation of the microscope. Of a wide variety of possible artefacts. only those occurring mast frequently have been selected and ilustrated with micrographs. In milk powders, the most common artefacts are the recrystallization of lactose in a humid atmosphere, "1 ine" and "dark-area" charging artefacts, and electron beam damage. In moist milk products, artefacts may arise at any preparatory step, such as sampling, fixation, dehydration and critical-point drying or freezing …