Share

IIR document

Quantitative evaluation of time-dependent changes of ice crystals in frozen food by using fractal analysis.

Author(s) : WANG X., KOSHIRO Y., WATANABE M., et al.

Summary

The shape of ice crystals in frozen food materials are very important because they affect not only quality of frozen foods but also the viability of industrial processing such as freeze-drying or freeze concentration. However, the method to evaluate complicated shape of ice crystals in food has not been yet established in a scientific manner. In this study, the shape of the ice crystals was quantitatively evaluated by introducing the fractal analysis to examine how they are influenced by various storage temperatures. Fractal dimension was obtained from the relationship between the area and the peripheral length of the ice crystals. Thus, the changing rate of fractal dimension could be determined. Furthermore, the temperature dependence of the changing rate was analysed by Arrhenius plot, resultantly the activation energy was obtained.

Available documents

Format PDF

Pages: ICR07-C2-447

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Quantitative evaluation of time-dependent changes of ice crystals in frozen food by using fractal analysis.
  • Record ID : 2008-0267
  • Languages: English
  • Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Publication date: 2007/08/21

Links


See other articles from the proceedings (839)
See the conference proceedings

Indexing