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Drying Technology
An International Journal
Volume 33, 2015 - Issue 13: Selected Papers from the 19th International Drying Symposium (IDS 2014), Part 1
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Original Articles

Three-Dimensional Measurement of Ice Crystals in Frozen Materials by Near-Infrared Imaging Spectroscopy

Gabsoo DoCollege of Bioresource Sciences, Nihon University, Kanagawa, JapanCorrespondence[email protected]
,
Tetsuya ArakiGraduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
,
Yeonghwan BaeSunchon National University, Suncheon, Korea
,
Ko IshikuraMayekawa Mfg. Co., Ltd., Tokyo, Japan
&
Yasuyuki SagaraFood Kansei Communications Corp., Tokyo, Japan
Pages 1614-1620 | Published online: 31 Aug 2015

Citations (6)

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Md Imran H. Khan, M. M. Rahman & M. A. Karim. (2020) Recent advances in micro-level experimental investigation in food drying technology. Drying Technology 38:5-6, pages 557-576.
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Articles from other publishers (5)

Kyuya Nakagawa, Shinri Tamiya, Gabsoo Do, Shinji Kono & Takaaki Ochiai. (2018) Observation of glassy state relaxation during annealing of frozen sugar solutions by X-ray computed tomography. European Journal of Pharmaceutics and Biopharmaceutics 127, pages 279-287.
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Ying Zhao & Pawan S. Takhar. (2017) Freezing of Foods: Mathematical and Experimental Aspects. Food Engineering Reviews 9:1, pages 1-12.
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Gabsoo DO, Sadanori SASE, Yeonghwan BAE, Tatsuro MAEDAShigeaki UENO & Tetsuya ARAKI. (2017) Microscale to Macroscale Measurement of Bubbles in Frozen Materials with Cryogenic Microtome Spectral Imaging System極低温ミクロトームイメージングシステムによる冷凍食品内のミクロからマクロ気泡計測. Japan Journal of Food Engineering 18:3, pages 125-132.
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Sylvain DevilleSylvain Deville. 2017. Freezing Colloids: Observations, Principles, Control, and Use. Freezing Colloids: Observations, Principles, Control, and Use 47 90 .
Moreno Marcellini, Cecile Noirjean, Dmytro Dedovets, Juliette Maria & Sylvain Deville. (2016) Time-Lapse, in Situ Imaging of Ice Crystal Growth Using Confocal Microscopy. ACS Omega 1:5, pages 1019-1026.
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