Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Three-dimensional measurement of internal structure in frozen food materials by cryogenic microtome spectral imaging system
Gabsoo Do, Sadanori Sase, Yeonghwan Bae, Tatsurou Maeda, Shigeaki Ueno, Tetsuya Araki

Last modified: 26-12-2018


The objective of this work was to establish a three-dimensional measuring method for the size, morphology and distribution of internal structure such as ice crystals, bubbles and solids content within an ice cream sample by using a cryogenic microtome spectral imaging system (CMtSIS). The 3-D images of ice crystals, bubbles and milk solids were recognized by reconstructing the circles in 2-D images into 3-D spheres; and the Overrun by Volume (ORV) was obtained by incorporating the area of bubbles on integrated image and the volume of bubbles in the 3-D image.

Keywords: Ice crystal, Bubble, Internal structure, Spectral imaging, Micro- to macro-scale, Freeze-Drying


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