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Data systems. --- Display devices. --- Ultrasonic scanners. --- Attenuation coefficients. --- Waveforms.

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The tissue deformation of pear fruits still occurs in the current storage condition and the drying process for food preservation. As the water transport is usually connected with this tissue deformation, characterizing the deformation during dehydration helps to better understand the parameters involved in transport models. Micro-CT (micro-computed tomography) system though is able to capture the intact micro- and macro-scale data with less effort for sample preparation, it is still hard to be used to investigating the deformation at different timesteps during dehydration due to a number of limitations. This thesis project firstly aims to explore the optimal set-ups for micro-CT systems (The Unitom XL and HR systems). The optimal set-ups possibly provide a fast scan with a high resolution for better visualizing the deforming process. The Unitom HR system is found to better characterize the micro-scale deformation due to a stronger ability to investigate the small features as well as the faster scanning speed. While both the Unitom XL and HR are capable of characterizing the bulk tissue shrinkage. Secondly, the effects of tissue position and maturity were studied in different time-lapse experiments. The pear maturity might have no impact on the deforming process. While for the effect of tissue position, the cortex tissue has the largest porosity with the highest shrinkage rate. The elevated porosity can increase the water permeability thus speed up the shrinkage to some extent. The skin tissue has stronger mechanical properties to resist deformation. Furthermore, there might be some relations between the micro- and macro-scale deformation due to the similar trends found during dehydration. However, to make a strong conclusion, more repetitions are required to be done further on. To conclude, it is highly possible to apply the micro-CT system with a fast scan in the research of micro- and macro-deformation during dehydration, even for the denser pear fruits.