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Étude de la morphologie des cristaux de glace dans du riz cuit congelé, basée sur la taille, la dimension fractale et la modélisation ANN.

Investigating the ice crystal morphology in frozen cooked rice based on size, fractal dimension and ANN modeling.

Auteurs : KONO S., TOBARI Y., ARAKI T., et al.

Type d'article : Article, Article de la RIF

Résumé

Cooked rice was frozen in an air blast freezer at freezing temperatures of -5, -10, -15, -30 and -45?°C and stored at -5, -10, -15, -30 and -45?°C for up to 90 days. Cross-sectional images were captured using a fluorescence staining method, and then the equivalent diameters and perimeters of ice crystals were determined. The size and fractal dimensions were affected by the relationship between the freezing and storage temperatures. Artificial neural network analysis revealed that the behavior of response surface curves of both sizes and fractal dimensions were similar. The models demonstrated that the storage temperature of -25?°C for 90 days was required for maintaining the size and morphology of ice crystal immediately after freezing at -25?°C. These models would be effective tools for identifying the optimum operating conditions of frozen cooked rice based on the relationship between the ice crystal size and morphology.

Documents disponibles

Format PDF

Pages : 210-219

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 : Investigating the ice crystal morphology in frozen cooked rice based on size, fractal dimension and ANN modeling.
  • Identifiant de la fiche : 30022534
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 84
  • Date d'édition : 12/2017
  • DOI : http://dx.doi.org/10.1016/j.ijrefrig.2017.08.018

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