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

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

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dc.contributor.author Do, Gabsoo es_ES
dc.contributor.author Sase, Sadanori es_ES
dc.contributor.author Bae, Yeonghwan es_ES
dc.contributor.author Maeda, Tatsurou es_ES
dc.contributor.author Ueno, Shigeaki es_ES
dc.contributor.author Araki, Tetsuya es_ES
dc.date.accessioned 2019-03-25T07:43:46Z
dc.date.available 2019-03-25T07:43:46Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/118473
dc.description.abstract [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. es_ES
dc.description.sponsorship This work was supported by a Kakenhi Grant-in-Aid (No. 17K00826) from the Japan Society for the Promotion of Science (JSPS). es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Ice crystal es_ES
dc.subject Bubble es_ES
dc.subject Internal structure es_ES
dc.subject Spectral imaging es_ES
dc.subject Micro-to-macro-scale es_ES
dc.subject Freeze-drying es_ES
dc.title Three-dimensional measurement of internal structure in frozen food materials by cryogenic microtome spectral imaging system es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7411
dc.relation.projectID info:eu-repo/grantAgreement/JSPS//17K00826/ es_ES
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7411 es_ES
dc.description.upvformatpinicio 283 es_ES
dc.description.upvformatpfin 290 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7411 es_ES
dc.contributor.funder Japan Society for the Promotion of Science es_ES


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