Micro-thermography for imaging ice crystal growth and nucleation inside non-transparent materials
Author:
Affiliation:
1. Department of Chemistry and Biochemistry, Stern College 1 , New York, New York 10016, USA
2. Department of Physics, Yeshiva College 2 , New York, New York 10033, USA
Abstract
Funder
National Institute of Food and Agriculture
Publisher
AIP Publishing
Subject
Instrumentation
Link
https://pubs.aip.org/aip/rsi/article-pdf/doi/10.1063/5.0142245/17173592/054903_1_5.0142245.pdf
Reference24 articles.
1. Measuring and controlling ice crystallization in frozen foods: A review of recent developments
2. The development of ice crystals in food products during the superchilling process and following storage, a review
3. State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations
4. Inhibiting Freeze-Thaw Damage in Cement Paste and Concrete by Mimicking Nature’s Antifreeze
5. High-definition infrared thermography of ice nucleation and propagation in wheat under natural frost conditions and controlled freezing
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