Evaluation Methodology Based on Ice Crystal Morphology during Freezing and Storage of Frozen Foods and Its Evolution to Actual Operation

摘要

Advanced technologies have been presented for optimum freezing and storage conditions based on the relationships between ice crystal morphology and food qualities such as color and sensory score. An improved method using cryo-adhesive film was proposed for quick measurement of ice crystal size and shape in frozen foods. The formation of ice crystals could make products less appealing and affect the sensory score of texture and palatability. Thus, relationships among freezing rate, ice crystal size, and color have been assessed quantitatively to investigate a temporary whitening effect on the surface of salmon fillets during freezing. Then, the size of ice crystals in frozen cooked rice was highly correlated with palatability score. Prediction methodologies for the optimum temperature conditions and inhibition temperature conditions of recrystallization to maintain the quality of frozen cooked rice have been proposed using artificial neural network models based on the size and fractal dimension of ice crystals. The quantitative analysis of ice crystals in foods provides useful information to demonstrate the effects on food quality and design practical models for optimum freezing and storage temperature conditions.