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Effect of dynamic storage temperatures on microstructure of frozen carrot imaged by X-ray Computed Tomography.

Number: pap. n. 1110

Author(s) : VICENT V., NDOYE F. T., VERBOVEN P., et al.

Summary

Temperature abuses are often encountered during cold storage and distribution chain of food products such as frozen vegetables. The subsequent ice recrystallization results in microstructural changes, which is closely linked to the final vegetable quality. In this work, X-ray µCT was used to visualize and quantify 3D ice crystal changes in carrot over a period of two months of frozen storage with dynamic change of temperatures. The results obtained revealed a significant increase in ice crystal size during the storage period, simultaneous to a significant reduction in ice crystal count number. The 3D data on ice crystals acquired within this work provide a better insight for the description of microstructure evolution, and for a better control of cold storage sector of frozen vegetable.

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Pages: 8

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Details

  • Original title: Effect of dynamic storage temperatures on microstructure of frozen carrot imaged by X-ray Computed Tomography.
  • Record ID : 30026336
  • Languages: English
  • Source: Proceedings of the 25th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
  • Publication date: 2019/08/24
  • DOI: http://dx.doi.org/10.18462/iir.icr.2019.1110

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