Publicación: OBSERVATION AND MEASUREMENT OF ICE MORPHOLOGY IN FOODS: A REVIEW
Fecha
2023
Título de la revista
ISSN de la revista
Título del volumen
Editor
FOODS
Resumen
FREEZING IS AN EFFECTIVE TECHNOLOGY WITH WHICH TO MAINTAIN FOOD QUALITY. HOWEVER, THE
FORMATION OF ICE CRYSTALS DURING THIS PROCESS CAN CAUSE DAMAGE TO THE CELLULAR STRUCTURE, LEADING TO FOODDETERIORATION. A GOOD UNDERSTANDING OF THE RELATIONSHIP BETWEEN FOOD MICROSTRUCTURE AND ICE MORPHOLOGY, AS WELL AS THE ABILITY TO EFFECTIVELY MEASURE AND CONTROL ICE CRYSTALS, IS VERY USEFUL TO ACHIEVEHIGH-QUALITY FROZEN FOODS. HENCE, A BRIEF DISCUSSION IS PRESENTED ON THE FUNDAMENTALS/PRINCIPLES OF OPTICAL MICROSCOPIC TECHNIQUES (LIGHT MICROSCOPY), ELECTRONIC MICROSCOPIC TECHNIQUES (TRANSMISSION
ELECTRON MICROSCOPY (TEM) AND SCANNING ELECTRON MICROSCOPY (SEM)), AS WELL AS OTHER NON-INVASIVE
TECHNIQUES (X-RAYS, SPECTROSCOPY, AND MAGNETIC RESONANCE) AND THEIR APPLICATION TO MEASURING ICE
FORMATION RATES AND CHARACTERIZING ICE CRYSTALS, PROVIDING INSIGHT INTO THE FREEZING MECHANISMS AS
WELL AS DIRECT MONITORING OF THE ENTIRE PROCESS. AND, IN ADDITION, THIS REVIEW COMPARES (THE NEGATIVE AND POSITIVE ASPECTS OF) THE USE OF SIMPLE AND CHEAP BUT DESTRUCTIVE TECHNOLOGIES (OPTICAL MICROSCOPY) WITH DETAILED MICROSCOPIC TECHNOLOGIES AT THE MICRO/NANOMETER SCALE BUT WITH PRETREATMENTS THAT ALTER THE ORIGINAL SAMPLE (SEM AND TEM), AND NON-DESTRUCTIVE TECHNOLOGIES THAT DO NOT REQUIRE SAMPLE PREPARATION BUT WHICH HAVE HIGH ACQUISITION AND OPERATIONAL COSTS. ALSO INCLUDED ARE IMAGES AND EXAMPLES WHICH DEMONSTRATE HOW USEFUL AN ANALYSIS USING THESE TECHNIQUES CAN BE.
Descripción
Palabras clave
Microstructure, Microscopy, Ice crystal, Freezing, morphology
