Résumé
The Micro-Slicer Image Processing System (MSIPS) was developed for measuring the 3-D structure and distribution of ice crystals formed in biological materials. The system has functions to reconstruct the 3-D image based on the image data of exposed cross-sections obtained by multi-slicing of a frozen sample with the minimum thickness of 1 µm, and to display the internal structure as well as an arbitrary cross-section of the sample by choosing observation angles. The size and distribution of ice crystals can be determined from the 2-D quantitative information. The effects of freezing conditions on the morphology and distribution of the ice crystals were demonstrated quantitatively from the observations of raw beef stained by fluorescent indicator. For the samples frozen at -15 °C, the network structure of ice crystals was approximately 100 µm in cross-sectional and observed mainly at intercellular space, while that prepared at -120 °C showed the spherical crystals of 10 to 20 µm in diameter within the cells. The 3-D image of the sample demonstrated that the growth of ice columns was restricted by the intrinsic structure of muscle fibres. The proposed method provides a new tool to investigate the effects of freezing conditions on the size, morphology, and distribution of ice crystals.
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Détails
- Titre original : Development of a measurement system for the three-dimensional structure of ice crystals in frozen materials.
- Identifiant de la fiche : 2004-2281
- Langues : Anglais
- Source : 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
- Date d'édition : 17/08/2003
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Indexation
- Thèmes : Congélation des aliments
- Mots-clés : Structure; Glace; Produit alimentaire; Mesure; Surgélation; Développement; Cristal; Congélation
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Development of three-dimensional measurement me...
- Auteurs : UENO S., SAGARA Y., KUDOH K. I., et al.
- Date : 17/08/2003
- Langues : Anglais
- Source : 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
- Formats : PDF
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Ice content prediction methods during food free...
- Auteurs : FIKIIN K. A.
- Date : 02/10/1996
- Langues : Anglais
- Source : New Developments in Refrigeration for Food Safety and Quality.
- Formats : PDF
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Utilisation de fortes pressions pour la conserv...
- Auteurs : ELLE C.
- Date : 22/11/1995
- Langues : Allemand
- Source : DKV-Tagungsbericht 1995, Ulm.
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Modelling freezing of food products at ice crys...
- Auteurs : MULOT V., DOURSAT C., BENKHELIFA H., et al.
- Date : 24/08/2019
- Langues : Anglais
- Source : Proceedings of the 25th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
- Formats : PDF
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Factors which influence the freezing process: a...
- Auteurs : REID D. S.
- Date : 19/09/1999
- Langues : Anglais
- Source : 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Formats : PDF
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