Three-dimensional measurement of internal structure in frozen food materials by cryogenic microtome spectral imaging system | Zendy

Gabsoo Do | Zendy; S. Sase | Zendy; Yeonghwan Bae | Zendy; Tatsurou Maeda | Zendy; Shigeaki Ueno | Zendy; Tetsuya Araki | Zendy

Open Access

Three-dimensional measurement of internal structure in frozen food materials by cryogenic microtome spectral imaging system

Author(s) -

Gabsoo Do,

S. Sase,

Yeonghwan Bae,

Tatsurou Maeda,

Shigeaki Ueno,

Tetsuya Araki

Publication year - 2018

Language(s) - English

Resource type - Conference proceedings

DOI - 10.4995/ids2018.2018.7411

Subject(s) - microtome , materials science , bubble , volume (thermodynamics) , slicing , ice crystals , spheres , mineralogy , optics , geology , mechanics , physics , computer graphics (images) , computer science , quantum mechanics , astronomy

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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