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Investigating the ice crystal morphology in frozen cooked rice based on size, fractal dimension and ANN modeling

Autor: Shinji Kono, Yasuyuki Sagara, Tobari Yuta, Tetsuya Araki

Publikováno v: International Journal of Refrigeration. 84:210-219

Cooked rice was frozen in an air blast freezer at freezing temperatures of −5, −10, −15, −30 and −45 °C and stored at −5, −10, −15, −30 and −45 °C for up to 90 days. Cross-sectional images were captured using a fluorescence stai

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::266a1b91565a81cd6353a981550701fd
https://doi.org/10.1016/j.ijrefrig.2017.08.018

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