A novel technique for ice crystal visualisation in frozen solilds using X-ray micro-computed tomography

Reza Mousavi, Taghi Miri Shaktaee, Philip Cox, Peter Fryer

Research output: Contribution to journalArticle

Abstract

A novel technique, using an X-ray micro-computed, tomography system (X-ray micro-CT, system) has been developed for visualization of the two- (2-D) and three-dimensional (3-D) ice crystal structures formed during freezing. The system reconstructs all 3-D images based on a set of 2-D images obtained by multiple slicing of an X-ray shadow, image. This study demonstrates the capability of the technique to characterize the ice crystal microstructure of mycoprotein products after freezing. Results are presented for the 2-D ice crystals formed within mycoprotein frozen at different rates'. The method requires freeze-drying of the sample to, remove, frozen water before scanning to indicate ice crystal and internal structure of the material at a depth of 1 cm. The dendrite spacing of ice crystals has been related to the freezing conditions of the material.
Original languageEnglish
Pages (from-to)437-442
Number of pages6
JournalJournal of Food Science
Volume70
Issue number7
DOIs
Publication statusPublished - 1 Sep 2005

Keywords

  • mycoprotein
  • ice crystal
  • freezing
  • scanning electron microscopy
  • X-ray micro-tomography

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