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A new method for characterising the internal microstructure of frozen products.

Une nouvelle méthode de caractérisation de la microstructure interne de produits congelés.

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

Type of article: Periodical article

Summary

3D microstructural changes and ice crystals sizes distributions in apple tissues frozen at three different rates (fast: 18,5 °C/min, intermediate, 12.6 °C/min and slow: 2 °C/min) was visualized and quantified thanks to the development of an innovative method of temperature-controlled X-ray microtomography. The new methodology developed concerns the acquisition of 3D images of products at their frozen state and an image processing technique based on reference attenuation coefficients corresponding to the different components of the products. This methodology was validated on the basis of ice fractions data by comparing values obtained by X-ray microtomography and those measured by differential scanning calorimetry. Changes in cellular structures, as well as ice crystals size distributions varied according to the freezing rate of apple tissues. Equivalent diameters of ice crystals of the order of 41,55 and 71 microns were obtained for fast, intermediate and slow freezing rates, respectively. Results also showed that the higher the size of the ice crystals, the more the structure was changed due to damages on cell walls.

Details

  • Original title: Une nouvelle méthode de caractérisation de la microstructure interne de produits congelés.
  • Record ID : 30026851
  • Languages: French
  • Source: Revue générale du Froid & du Conditionnement d'air - n.1171
  • Publishers: AFF (Association Française du Froid)
  • Publication date: 2018/09
  • Document available for consultation in the library of the IIR headquarters only.

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