Abstract Frozen vegetables are often exposed to dynamic temperature conditions during cold storage and distribution chain. The resulting ice recrystallization leads to microstructural changes, which is directly linked to the final vegetable quality. To this end, X-ray μCT was applied to visualize and quantify 3D ice crystal changes in carrot over a period of two months of frozen storage with dynamically changing temperature. The studied conditions revealed a significant increase in ice crystal size during the storage period. The mean equivalent diameter of the ice crystals increased from 246 ± 15.9 μm, to 342 ± 13.2 μm, 394 ± 18.5 μm, 525 ± 28.0 μm and 578 ± 27.6 μm at 0 d, 7 d, 14 d, 30 d and 60 d of storage, respectively, while the number of ice crystals decreased. The 3D data on the ice crystals and image analysis presented within this paper provide an insight making it possible to describe microstructure evolution, and for better control cold storage sector of frozen vegetables.

中文翻译：

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动态储存温度对使用 X 射线显微 CT 成像的冷冻胡萝卜微观结构的影响

摘要 冷冻蔬菜在冷藏和流通环节中经常暴露在动态温度条件下。由此产生的冰重结晶导致微观结构变化，这与最终的蔬菜质量直接相关。为此，应用 X 射线 μCT 来可视化和量化胡萝卜在两个月的冷冻储存期间和动态温度变化的 3D 冰晶变化。研究条件表明，在储存期间冰晶尺寸显着增加。冰晶的平均等效直径从 246 ± 15.9 μm 增加到 342 ± 13.2 μm、394 ± 18.5 μm、525 ± 28.0 μm 和 578 ± 27.6 μm 在 0 d、7 d、14 d 和 60 d储存量分别减少，而冰晶数量减少。