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Development of three-dimensional measurement method for ice crystals in frozen liquid foods.
Author(s) : UENO S., SAGARA Y., KUDOH K. I., et al.
Summary
A micro-slicer image processing system has been applied to observe the ice crystal structures formed in frozen dilute solutions. Several characteristic parameters were also proposed to investigate the three-dimensional (3-D) morphology and distribution of ice crystals, based on their reconstructed images obtained by multi-slicing a frozen sample with the thickness of 5 micrometer. The values of characteristic parameters were determined for the sample images with the dimension of 530 x 700 x 1000 micrometers. The 3-D morphology of ice crystals was found to be a bundle of continuous or dendrite columns at any freezing condition. The equivalent diameter of ice crystals were in the range of 73 to 169 micrometer.
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Details
- Original title: Development of three-dimensional measurement method for ice crystals in frozen liquid foods.
- Record ID : 2004-2282
- Languages: English
- Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
- Publication date: 2003/08/17
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Ice; Food; Scanner; Measurement; Liquid; Dilution; Research; Microscopy; Mixture; Development; Growth; Crystal; Freezing
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