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Développement d'un système permettant de mesurer la structure tridimensionnelle des cristaux de glace dans les produits alimentaires surgelés.

[In Japanese. / En japonais.]

Auteurs : DO G. S., SAGARA Y.

Type d'article : Article

Résumé

A micro-slicer image processing system was developed for measuring the three-dimensional (3-D) structure and distribution of ice crystals formed in frozen foods. The system had functions making it possible to reconstruct 3-D images, based on the image data of exposed cross sections obtained by multi-slicing of a frozen sample with a minimum thickness of 1 micron and to display the internal structure as well as an arbitrary cross section of the sample, choosing observation angles. The effects of freezing conditions on the morphology and distribution of ice crystals were demonstrated quantitatively from observations of raw beef stained using a fluorescent indicator. The 3-D image of the sample demonstrated that the growth of ice columns was restricted by the intrinsic structure of muscle fibres.

Détails

  • Titre original : [In Japanese. / En japonais.]
  • Identifiant de la fiche : 2003-2358
  • Langues : Japonais
  • Source : Refrigeration - vol. 77 - n. 891
  • Date d'édition : 01/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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