Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 2 4 2015 07 23 Investigation of application image processing in assessing the microstructure of ice cream produced using carboxymethyl cellulose gum and Balango Investigation of application image processing in assessing the microstructure of ice cream produced using carboxymethyl cellulose gum and Balango 49 61 203 10.22104/jift.2015.203 FA Saeed Mirarab Razi M.Sc. Student, Food Science and Technology, Faculty of Agriculture, University of Ferdowsi, Mashhad, Iran Mohebbat Mohebbi Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University Ferdowsi, Mashhad, Iran Ali Alghoone M.Sc. Student, Food Science and Technology, Faculty of Agriculture, University of Ferdowsi, Mashhad, Iran Journal Article 2015 02 24 Ice cream is a wrapped system which air cells, ice crystal and fat drops have been distributed inside its serum phase and its microstructure has great effect on final product. In this research the effect of different combinations (2.5, 5, 7.5 and 10 percent of fat and 0, 50 and 100 percent of grape syrup as sweeten material) and production process (freezing and hardening) by using image parameter (diameter of bubble, porosity, entropy and  scale of cycling) were studied. conclusions were showed adding gum had great effect on ice cream microstructure and caused to reducing of bubble diameter ,porosity, entropy but increasing of bubble cycling. Different processes cause to change image parameters which were meaningful in hardening phase. During of different stage increase gums caused entropy, equivalent diameter bubble and porosity decreased but circularity gets increased. Sugar has same result but it was not significant. Fat has not significant effect on this parameter. Ice cream is a wrapped system which air cells, ice crystal and fat drops have been distributed inside its serum phase and its microstructure has great effect on final product. In this research the effect of different combinations (2.5, 5, 7.5 and 10 percent of fat and 0, 50 and 100 percent of grape syrup as sweeten material) and production process (freezing and hardening) by using image parameter (diameter of bubble, porosity, entropy and  scale of cycling) were studied. conclusions were showed adding gum had great effect on ice cream microstructure and caused to reducing of bubble diameter ,porosity, entropy but increasing of bubble cycling. Different processes cause to change image parameters which were meaningful in hardening phase. During of different stage increase gums caused entropy, equivalent diameter bubble and porosity decreased but circularity gets increased. Sugar has same result but it was not significant. Fat has not significant effect on this parameter. https://jift.irost.ir/article_203_8e7bef330c641209396c07d7aef9898d.pdf