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.
|Number of pages||6|
|Journal||Journal of Food Science|
|Publication status||Published - 1 Sep 2005|
- ice crystal
- scanning electron microscopy
- X-ray micro-tomography