Observation and Measurement of Ice Morphology in Foods: A Review
Author
Pérez-Bermúdez, Indira
Castillo-Suero, Alison
Cortés-Inostroza, Anielka
Jeldrez, Cristóbal
Hernández, Eduardo
Orellana-Palma, Patricio
Petzold, Guillermo
Publication date
2023-10-31ISSN
2304-8158
Abstract
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 food deterioration. 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 achieve high-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.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
19
Publisher
MDPI
Is part of
Foods
Citation
Pérez-Bermúdez, Indira, Alison Castillo-Suero, Anielka Cortés-Inostroza, Cristóbal Jeldrez, Adriana Dantas, Eduardo Hernández and Patricio Orellana‐Palma, et al. 2023. “Observation and Measurement of IcE morphology in Foods: a review”. Foods, 12(21), 3987. doi:10.3390/foods12213987
Program
Qualitat i Tecnologia Alimentària
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- ARTICLES CIENTÍFICS [2555]
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