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Cryo-Preparation And Planar Magnetron Sputtering For Low Temperature Scanning Electron Microscopy, T. Müller, P. Walther, C. Scheidegger, R. Reichelt, S. Müller, R. Guggenheim

Scanning Microscopy

Cryo-preparation is a reliable technique for the structural investigation of food products in low temperature scanning electron microscopy (SEM). Artifacts, such as, the segregation of water/non-water ingredients, occur during the freezing process by the crystallization of ice; they can be helpful for correct interpretation of visualized details, e.g., the detection of water containing compartments. The size of the segregation structures depends on water concentration and specimen thickness. The condensation of water vapor (ice contamination) is influenced by the specimen temperature and the partial pressure of the water inside the vacuum system. Furthermore, the evaporation (sublimation, etching) of specimen water can …