کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5016951 | 1466381 | 2017 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Investigating the ice crystal morphology in frozen cooked rice based on size, fractal dimension and ANN modeling
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
سایر رشته های مهندسی
مهندسی مکانیک
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Cooked rice was frozen in an air blast freezer at freezing temperatures of â5, â10, â15, â30 and â45â°C and stored at â5, â10, â15, â30 and â45â°C for up to 90 days. Cross-sectional images were captured using a fluorescence staining method, and then the equivalent diameters and perimeters of ice crystals were determined. The size and fractal dimensions were affected by the relationship between the freezing and storage temperatures. Artificial neural network analysis revealed that the behavior of response surface curves of both sizes and fractal dimensions were similar. The models demonstrated that the storage temperature of â25â°C for 90 days was required for maintaining the size and morphology of ice crystal immediately after freezing at â25â°C. These models would be effective tools for identifying the optimum operating conditions of frozen cooked rice based on the relationship between the ice crystal size and morphology.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Refrigeration - Volume 84, December 2017, Pages 210-219
Journal: International Journal of Refrigeration - Volume 84, December 2017, Pages 210-219
نویسندگان
Shinji Kono, Yuta Tobari, Tetsuya Araki, Yasuyuki Sagara,