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Quantitative characterization of morphology of ice crystals in frozen foods by using the concept of fractal.
Author(s) : HAGIWARA T., SUZUKI T., TAKAI R.
Summary
A quantitative characterization of ice crystal morphology in frozen foods was attempted for soybean curd and tuna fish meat by using the concept of fractal. From a microscopic image analysis of the ice crystals it was found that the perimeter of the ice crystal could be recognized as a fractal and the shape of ice crystal was estimated quantitatively by a fractal dimension of the perimeter, dp. Effects of storage time and storage temperature on dp value were also investigated. As storage time increased, the dp value tended to decrease. When the storage temperature was increased, the value of dp decreased more rapidly. The changes correspond to the visual observation of the shape change for the ice crystals during storage reported by many researches, suggesting that the fractal dimension dp could be used as a quantitative indicator reflecting the surface roughness of ice crystals.
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Details
- Original title: Quantitative characterization of morphology of ice crystals in frozen foods by using the concept of fractal.
- Record ID : 2004-1294
- Languages: English
- Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
- Publication date: 2003/08/17
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Indexing
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Themes:
Food engineering;
Fish and fish product;
Precooked food - Keywords: Tuna; Quick freezing; Soya; Modelling; Crystallization
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