Share

Development of a measurement system for the three-dimensional structure of ice crystals in frozen foods.

[In Japanese. / En japonais.]

Author(s) : DO G. S., SAGARA Y.

Type of article: Article

Summary

A micro-slicer image processing system was developed for measuring the three-dimensional (3-D) structure and distribution of ice crystals formed in frozen foods. The system had functions making it possible to reconstruct 3-D images, based on the image data of exposed cross sections obtained by multi-slicing of a frozen sample with a minimum thickness of 1 micron and to display the internal structure as well as an arbitrary cross section of the sample, choosing observation angles. The effects of freezing conditions on the morphology and distribution of ice crystals were demonstrated quantitatively from observations of raw beef stained using a fluorescent indicator. The 3-D image of the sample demonstrated that the growth of ice columns was restricted by the intrinsic structure of muscle fibres.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2003-2358
  • Languages: Japanese
  • Source: Refrigeration - vol. 77 - n. 891
  • Publication date: 2002/01
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (9)
See the source

Indexing