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Ice crystal size.

The freezing rate, and subsequently, ice crystal size determine the quality of frozen food. It is critical that we obtain quantitative information from frozen food about the size and distribution of ice crystals in a nondestructive manner. Research has been conducted on harnessing the ultrasonic properties of food to develop a non-invasive, rapid technique that measures the ice crystal size distribution of frozen food. Work has involved measuring ultrasonic transmission through a frozen food system. The results show that changes in ultrasonic velocity are highly correlated with temperature variation in the product. The ultrasonic velocity of ice is about twice that of water. Ultrasonic velocity profiles could provide significant data about freezing history comparable to temperature profiles. They could be used to monitor the phase change of water within frozen foods. Contact: Kumar Mallikarjunan, Department of Biological Systems Engineering, Virginia Polytechnic Institute and State University, 312 Seitz Hall, Mail Code 0303, Blacksburg, VA 24061. Phone: 540-231-7937. Fax: 540-231-3199. Email: kumar@vt.edu.
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Title Annotation:Executives: FYI ...
Publication:Emerging Food R&D Report
Date:Nov 1, 2005
Words:162
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