Publicación:
OBSERVATION AND MEASUREMENT OF ICE MORPHOLOGY IN FOODS: A REVIEW

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dc.creatorINDIRA PÉREZ BERMÚDEZ
dc.creatorGUILLERMO RODRIGO PETZOLD MALDONADO
dc.date2023
dc.date.accessioned2025-01-10T15:42:29Z
dc.date.available2025-01-10T15:42:29Z
dc.date.issued2023
dc.description.abstractFREEZING 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.
dc.formatapplication/pdf
dc.identifier.doi10.3390/foods12213987
dc.identifier.issn2304-8158
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/13285
dc.languagespa
dc.publisherFOODS
dc.relation.uri10.3390/foods12213987
dc.rightsOPEN ACCESS
dc.subjectMicrostructure
dc.subjectMicroscopy
dc.subjectIce crystal
dc.subjectFreezing
dc.subjectmorphology
dc.titleOBSERVATION AND MEASUREMENT OF ICE MORPHOLOGY IN FOODS: A REVIEW
dc.typeARTÍCULO DE REVISIÓN
dspace.entity.typePublication
oaire.fundingReferenceUBB- UNIVERSIDAD DEL BÍO-BÍO
oaire.licenseConditionCC BY 4.0
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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