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Investigating the microstructure of frozen foods using X-ray microtomography: a comparative study.

Number: 1152

Author(s) : NDOYE F. T., BOUABDALLAH A., BENKHELIFA H.

Summary

X-ray microtomography was used to characterize ice crystals growth in stored frozen potatoes at fluctuating temperatures. Two methodologies were compared: (i) imaging the product at frozen state (-20 °C) (ii) then, freeze-drying the same sample before imaging at ambient temperature. The results showed that ice crystals sizes increase with storage temperature, temperature fluctuation and storage duration, for both methodologies. Ice crystal sizes measured after freeze-drying were smaller than those measured directly in the frozen products. This result suggests that freeze-drying would modify the frozen food microstructure and would introduce artifacts, probably due to shrinkage.

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Pages: 8 p.

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Details

  • Original title: Investigating the microstructure of frozen foods using X-ray microtomography: a comparative study.
  • Record ID : 30029509
  • Languages: English
  • Subject: Technology
  • Source: 7th IIR International Conference on Sustainability and the Cold Chain (Online). Proceedings: April 11-13 2022
  • Publication date: 2022/04/11
  • DOI: http://dx.doi.org/10.18462/iir.iccc2022.1152
  • Document available for consultation in the library of the IIR headquarters only.

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