A novel technique for ice crystal visualization in frozen solids using X-ray micro-computed tomography

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A novel technique for ice crystal visualization in frozen solids using X-ray micro-computed tomography. / Mousavi, Reza; Miri, Taghi; Cox, P. W.; Fryer, Peter J.

In: Journal of Food Science, Vol. 70, No. 7, 01.09.2005.

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@article{7223f42f44d94ef4ab58ef034dad21f9,
title = "A novel technique for ice crystal visualization in frozen solids using X-ray micro-computed tomography",
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.",
keywords = "Freezing, Ice crystal, Mycoprotein, Scanning electron microscopy, X-ray micro-tomography",
author = "Reza Mousavi and Taghi Miri and Cox, {P. W.} and Fryer, {Peter J.}",
year = "2005",
month = sep,
day = "1",
language = "English",
volume = "70",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley",
number = "7",

}

RIS

TY - JOUR

T1 - A novel technique for ice crystal visualization in frozen solids using X-ray micro-computed tomography

AU - Mousavi, Reza

AU - Miri, Taghi

AU - Cox, P. W.

AU - Fryer, Peter J.

PY - 2005/9/1

Y1 - 2005/9/1

N2 - 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.

AB - 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.

KW - Freezing

KW - Ice crystal

KW - Mycoprotein

KW - Scanning electron microscopy

KW - X-ray micro-tomography

UR - http://www.scopus.com/inward/record.url?scp=25844492514&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:25844492514

VL - 70

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 7

ER -