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 language | English |
|---|---|
| Journal | Journal of Food Science |
| Volume | 70 |
| Issue number | 7 |
| Publication status | Published - 1 Sept 2005 |
Keywords
- Freezing
- Ice crystal
- Mycoprotein
- Scanning electron microscopy
- X-ray micro-tomography
ASJC Scopus subject areas
- Food Science