Image of the month

Potato peels

This scanning electron micrograph shows the structure of potato peels obtained as food industry by-products. Major objective of our project is to upgrade food processing by-products into value-added ingredients such as insoluble dietary fibre. To this end, we employed various pre-treatment technologies to reduce the initial moisture content (75% w/w). With the use of SEM we aim to observe any structural changes in the surface of potato peel samples as a result of drying. This image displays the control sample and the starch granules seem to be intact, as expected.

The micrograph was captured by Aikaterini Papadopoulou and Amanpreet Kaur. The project is carried out at the Department of Food and Nutritional Sciences in collaboration with the University of Nottingham and Brunel University London (EPSRC- Transformation of food processing by-products into value-added products; PI Prof Dimitris Charalampopoulos; Co-I Dr Afroditi Chatzifragkou).

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