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Mesures en trois dimensions des cristaux de glace formés dans les produits alimentaires liquides.

[In Japanese. / En japonais.]

Auteurs : UENO S.

Type d'article : Article

Résumé

A Micro-Slicer Image Processing System (MSIPS) was applied to observe the ice crystals structure formed in frozen solutions. Several characteristics parameters were also proposed to investigate the three-dimensional (3-D) morphology and the distribution of ice crystals, based on reconstructed images obtained by multi-slicing a frozen sample with a thickness of 5 micro-m. The values of characteristic parameters were determined for a sample image. The 3-D morphology of ice crystal was found to be a bundle of continuous columns. The equivalent diameters of ice crystals were in the range of 73 micro-m up to 169 micro-m, and then decreased exponentially when increasing the freezing rate. At the freezing temperature of -40 °C, the volume distribution of ice crystals were also measured.

Détails

  • Titre original : [In Japanese. / En japonais.]
  • Identifiant de la fiche : 2004-1564
  • Langues : Japonais
  • Source : Refrigeration - vol. 79 - n. 915
  • Date d'édition : 2004
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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