Non-destructive three-dimensional observation of structure of ice grains in frozen food by X-ray computed tomography using synchrotron radiation

Abstract

Computed tomography (CT) using synchrotron radiation-sourced X-ray was applied to observation of ice grains in frozen food. At SPring-8 we developed a piece of equipment for keeping specimens in frozen state during the CT measurements, in which vapor of liquid nitrogen blew on the specimen. This capability enabled non-destructive observation of three-dimensional structures of ice grains in frozen specimens of tuna and soybean curd.