Critical Point Drier as a Source of Contamination in Food Samples Prepared for Scanning Electron Microscopy

Authors

Gisele Larocque
A. F. Yang

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

Abstract

A valve in a critical-point drier regulating the flow of liquid carbon dioxide was found to be the source of minute metal particles which contaminated the fragments resulting from freeze-fracturing of food samples.

Recommended Citation

Larocque, Gisele and Yang, A. F. (1993) "Critical Point Drier as a Source of Contamination in Food Samples Prepared for Scanning Electron Microscopy," Food Structure: Vol. 12: No. 1, Article 9.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol12/iss1/9