期刊
JOURNAL OF FOOD ENGINEERING
卷 214, 期 -, 页码 158-165出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2017.06.023
关键词
Surface color; Computer vision system; CIE L*a*b*; Frozen salmon fillet; Ice crystal; Freezing rate
资金
- Grants-in-Aid for Scientific Research [15K14832] Funding Source: KAKEN
Relationships among freezing rate, ice crystal size, and color have been elucidated quantitatively to investigate the whitening effect on the surface of salmon fillet during freezing. Both surface color and ice crystal size, dependent on freezing rate, were measured at the surfaces of frozen gelatin as a model food and salmon fillet. As the ice crystal size on the surface layer of frozen product decreased, the surface showed lighter color with increase in values of La and decrease in those of a* and b*. The fast freezing rate on the flesh surface markedly affected salmon color, indicating effective vertical depth within 03 mm at air velocity of 15.0 m/s with temperature of -35 degrees C. These methodologies based on quantitative demonstrations would provide adequate tools for the control of whitening effect by application of proposed relationships to industrial freezing equipment. (C) 2017 Elsevier Ltd. All rights reserved.
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