Abstract
Temperature abuses are often encountered during cold storage and distribution chain of food products such as frozen vegetables. The subsequent ice recrystallization results in microstructural changes, which is closely linked to the final vegetable quality. In this work, X-ray µCT was used to visualize and quantify 3D ice crystal changes in carrot over a period of two months of frozen storage with dynamic change of temperatures. The results obtained revealed a significant increase in ice crystal size during the storage period, simultaneous to a significant reduction in ice crystal count number. The 3D data on ice crystals acquired within this work provide a better insight for the description of microstructure evolution, and for a better control of cold storage sector of frozen vegetable.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.