Fractal Analysis of Ice Crystals in Frozen Fish Meat

Japan Journal of Food Engineering

Volumn 4, Issue 1, 2003, Pages 11-17

  Hagiwarat, Tomoaki ^a   Hayashi, Rei ^a   Suzuki, Toru ^a   Takai, Rikuo ^a  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

fish meat; fractal; fractal dimension; ice crystal; recrystallization

Indexed keywords

EID: 85010125698     PISSN: 13457942     EISSN: None     Source Type: Journal    
DOI: 10.11301/jsfe2000.4.11     Document Type: Article

References (38)

1. R. M. Reeve; Relationships of histological structure to texture of fresh and processed fruits and vegetables. J. Texture Studies, 1, 247-284 (1970).
2. A. E. Bevilacqua, N. E. Zaritzky, A. Calvelo; A. Histological measurements of ice in frozen beef. J. Food Technol., 14, 237-251 (1979).
3. O. R. Fennema, “Low-temperature Preservation of Foods and Living Matter”, O. R. Fennema, W. D. Powrie, E. H. Marth eds., Marcel Dekker, Inc., 1973, p. 150-239.
4. A. E. Bevilacqua, N. E. Zaritzky; Ice recrystallization in frozen beef. J. Food Sci., 47, 1410-1414 (1982).
5. M. N. Martino, N. E. Zaritzky; Ice crystal size modifications during frozen beef Storage. J. Food Sci., 53, 1631-1637, 1649 (1988).
6. R. L. Sutton, A. Lips, G. Piccirillo, A. Szthehlo; Kinetics of ice recrystallization in aqueous fructose solutions. J. Food Sci., 61, 741-745 (1996).
7. R. L. Sutton, A. Lips, G. Piccirillo; Recrystallization in aqueous fructose solutions as affected by locust bean gum. J. Food Sci., 61, 746-748 (1996).
8. R. Takai, T. Suzuki, Y. Sato, Y. Yamada; Rate of ice recrystallization in frozen foods and relationship between the rate and glass transition state. Cryobiol. Cryotechnol., 43, 118-123 (1997).
9. R. L. Sutton, J. Wilcox, Recrystallization in model ice cream solutions as affected by stabilizer concentration. J. Food Sci., 63, 9-11 (1998).
10. R. W. Hartel; “Crystallization in Foods”, Aspen Publisher, 2001, p. 285-308.
11. Y. Kanda, M. Aoki, T. Kosugi; Freezing of tofu (soybean curd) by pressure-shift freezing and its structure. Nippon Shokuhin Kogyo Gakkaishi, 39, 608-614 (1992).
12. M. Fuchigami, A. Teramoto; Structural and textural changes in kinu-tofu due to high-pressure-freezing. J. Food Sci., 62, 828-832, 837 (1997).
13. B. B. Mandelbrot; “Les objets fractals: forme, hazard et dimension”. Flammarion, 1975.
14. B. B. Mandelbrot; “The Fractal Geometry of Nature”, Freeman, 1982.
15. T. Viscek; “Fractal Growth Phenomena”, World Scientific, 1989.
16. P. Meakin; “Fractals, Scaling and Growth far from Equilibrium”, Cambridge University Press, 1998.
17. M. Peleg, D. Normand; Characterization of the ruggedness of instant coffee particle shape by natural fractals. J. Food Sci., 50, 829-831 (1985).
18. T. Suzuki, T. Yano; Fractal structure analysis of some food materials. Agric. Biol. Chem., 54, 3131-3135 (1990).
19. T. Suzuki, T. Yano; Fractal surface structure of food materials recognized by different molecules. Agric. Biol. Chem., 55, 967-971 (1991).
20. L. G. B. Bremer, T. van Vliet, P. Walstra; Theoretical and experimental study of the fractal nature of the structure of casein gels. J. Chem. Soc., Faraday Trans. 1, 85, 3359-3372 (1989).
21. L. G. B. Bremer, B. H. Bijsterbosch, R. Schrijvers, T. van Vliet, P. Walstra; On the fractal nature of the structure of acid casein gels. Colloids Surf., 51, 159-170 (1990).
22. L. G. B. Bremer, B. H. Bijsterbosch, P. Walstra, T. van Vliet; Formation, properties and fractal structure of particle gels. Adv. Colloid Interface Sci., 46, 117-128 (1993).
23. T. Hagiwara, H. Kumagai, K. Nakamura; Analysis of aggregate structure in food protein gels with the concept of fractal. Biosci. Biotech. Biochem., 61, 1663-1667 (1997).
24. T. Hagiwara, H. Kumagai, T. Matsunaga; Fractal analysis of the elasticity of BSA and s-lactoglobulin gels. J. Agric. Food Chem., 45, 3807-3812 (1997).
25. T. Hagiwara, H. Kumagai, K. Nakamura; Fractal analysis of aggregates in heat-induced BSA gels. Food Hydrocolloids, 12, 29-36 (1998).
26. S. Ikeda, E. A. Foegeding, T. Hagiwara; Rheological study on the fractal nature of the protein gel structure. Langmuir, 15, 8584-8589 (1998).
27. S. S. Narine, A. G. Marangoni; Fractal nature of fat crystal networks. Phys. Rev. E, 59, 1908-1920 (1999).
28. T. Hagiwara, H. Wang, T. Suzuki, R. Takai; Fractal analysis of ice crystals in frozen food. J. Agric. Food Chem., 50, 3085-3089 (2002).
29. R. W. Hartel; “The Properties of Water in Foods: ISOPOW 6”, D. S. Reid ed, Blackie Academic & Professional, 1986 p. 287-319.
30. L. F. Gladden, M. P. Hollewand, P. Alexander; Characterization of structural imhomogeneties in porous media. AIChE J., 41, 894-906 (1995).
31. M. Suzuki, M. Yamada, H. Kada, M. Hirota, T. Oshima; The fractal dimension of a particle projected shape by the area-perimeter method. J. Soc. Powder Tech. Japan, 34, 4-9 (1997).
32. H. Takayasu; “Fractals in the Physical Sciences”, Manchester University Press, 1990.
33. S. Lovejoy; Area-perimeter relation for rain and cloud areas. Science, 216, 185-186 (1982).
34. Y. Kageyama, Y. Watanabe; “Manual of Histologic Techniques”, Igaku Shoin Ltd., 1978.
35. F. Franks; “Biophysics and Biochemistry at Low Temperatures”, Cambridge University Press, 1985.
36. N. Kotake, Y. Sato, Y. Kanda; Particle shape control ofcrushed glass particle by autogenous grinding with a stirred mill. J. Soc. Powder Tech. Japan, 39, 183-189 (2002).
37. M. Sugimoto, K. Yamamoto, T. Miyajima, T. Kawakami; The shape effect of particles on their packing and discharging characteristics. J. Soc. Powder Tech. Japan, 33. 919-928 (1996).
38. “Powder Technology Handbook”(in Japanese), The Society of Powder Technology ed., The Nikkan Kogyo Shimbun, Ltd., 1986.