Partager

Document IIF

Développement d'une méthode de mesure tridimensionnelle pour les cristaux de glace dans les produits alimentaires liquides congelés.

Development of three-dimensional measurement method for ice crystals in frozen liquid foods.

Auteurs : UENO S., SAGARA Y., KUDOH K. I., et al.

Résumé

A micro-slicer image processing system has been applied to observe the ice crystal structures formed in frozen dilute solutions. Several characteristic parameters were also proposed to investigate the three-dimensional (3-D) morphology and distribution of ice crystals, based on their reconstructed images obtained by multi-slicing a frozen sample with the thickness of 5 micrometer. The values of characteristic parameters were determined for the sample images with the dimension of 530 x 700 x 1000 micrometers. The 3-D morphology of ice crystals was found to be a bundle of continuous or dendrite columns at any freezing condition. The equivalent diameter of ice crystals were in the range of 73 to 169 micrometer.

Documents disponibles

Format PDF

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Development of three-dimensional measurement method for ice crystals in frozen liquid foods.
  • Identifiant de la fiche : 2004-2282
  • Langues : Anglais
  • Source : 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Date d'édition : 17/08/2003

Liens


Voir d'autres communications du même compte rendu (398)
Voir le compte rendu de la conférence

Indexation