| Co-Investigator(Kenkyū-buntansha) |
MOMOSE Noboru Kanazawa University, Faculty of Engineering, Assistant, 工学部, 助手 (80239590)
TAKIMOTO Akira Kanazawa University, Faculty of Engineering, Professor, 工学部, 教授 (20019780)
HAYASHI Yujiro Kanazawa University, President, 学長 (30019765)
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| Budget Amount *help |
¥3,700,000 (Direct Cost: ¥3,700,000)
Fiscal Year 2001: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 2000: ¥700,000 (Direct Cost: ¥700,000)
Fiscal Year 1999: ¥2,400,000 (Direct Cost: ¥2,400,000)
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| Research Abstract |
Freezing can slow down or stop some biological reactions for preserving food. It is also true that the freezing is lethal to keeping the taste of food. During freezing, the extra- and intracellular ice formation, osmotic water permeation through cell membrane, deformation of the cell and other behavior occur at microscale and they bring serious injuries connecting to drip and denaturation of protein.
In this research project, heat transfer and damage of food during freezing process have been studied analytically and experimentally. In experiments, muscle tissue of tuna was cooled by airblast method. The freezing process of tissue was observed by using a cryo-scanning electron microscope as a function of temperature. The drip after thawing of frozen tissue and Ca-ATPase activity of the myofibril were also measured.
Summarizing these results, firstly, the process of ice formation and the dehydration of muscle fiber were clarified with cooling rate. Secondly, it is made clear that the dehydration ration of the muscle fiber is available parameter which described changing in quality of food after freezing, and the frozen solid fraction in extracellular region is the useful parameter to described the rate of drip. Thirdly, the freezing model of muscle tissue was proposed. Through analysis, the temperature distribution in the tissue, the state of ice formation, the microbehavior of intra- and extra-muscle fiber are numerically calculated. On the basis of these results, the accurate prediction of changing in quality of food after freezing can be achieved analytically in conjunction with cooing condition, membrane permeabily, and tissue size.
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