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Published on: January 15, 2014
Fractal analysis of ice crystals in frozen food
Tomoaki Hagiwara1, Hongli Wang, Toru Suzuki
1Department of Food Science and Technology, Tokyo University of Fisheries, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan. tomoaki@tokyo-u-fish.ac.jp
Abstract:
Fractal analysis of the morphology of ice crystal particles in frozen food was attempted for frozen soybean curd (tofu). From a microscopic image analysis of the ice crystal particles, it was found that the perimeter of the ice crystal particles could be recognized as a fractal. Effects of the storage time and storage temperature on the fractal dimension (d(p)) of the perimeter of the ice crystal particles were also investigated. As storage time was increased, the d(p) value tended to decrease. When the storage temperature was increased, the value of d(p) decreased more rapidly. The changes corresponded to the visual observation of the shape change for the ice crystal particles during storage reported by many researchers, suggesting that the fractal dimension d(p) could be used as a quantitative indicator reflecting the surface roughness of ice crystal particles.
