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

[EN] 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. This work was supported by a Kakenhi Grant-in-Aid (No. 17K00826) from the Japan Society for the Promotion of Science (JSPS). Do, G.; Sase, S.; Bae, Y.; Maeda, T.; Ueno, S.; Araki, T. (2018). Three-dimensional measurement of internal structure in frozen food materials by cryogenic microtome spectral imaging system. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 283-290. https://doi.org/10.4995/IDS2018.2018.7411