Fractal Analysis of Ice Crystals in Frozen Fish Meat
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概要
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Fractal analysis of shape of ice crystal particles in frozen fish meat (yellowfin tuna) was carried out by using the technique of image analysis. From a microscopic image of the ice crystal particles, it was confirmed that the perimeter of ice crystal particles could be characterized as a fractal and the fractal dimension of perimeter was evaluated. Effects of the storage time and storage temperature on the fractal dimension (<I>d</I><SUB>p</SUB>) of the perimeter of the ice crystal particles were also investigated. With increase of the storage time, the <I>d</I><SUB>p</SUB> value tended to decrease. The higher the storage temperature, the more rapidly the value of <I>d</I><SUB>p</SUB> decreased. The changes were in agreement with the visual observation of the shape change for the ice crystal particles reported by many researches, indicating that the fractal dimension <I>d</I><SUB>p</SUB> can be used as a quantitative index reflecting the surface roughness of ice crystal particles.
- 日本食品工学会の論文
日本食品工学会 | 論文
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