Experimental analysis of freezing / sublimation characteristics of atomized liquid in vacuumed low temperature field
| Project/Area Number |
15K14825
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Agricultural environmental engineering/Agricultural information engineering
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| Research Institution | University of Tsukuba |
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Principal Investigator |
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| Project Period (FY) |
2015-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥3,770,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥870,000)
Fiscal Year 2016: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2015: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
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| Keywords | 真空噴霧乾燥 / ガラス転移温度 / 水分活性 / アスコルビン酸 |
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| Outline of Final Research Achievements |
Agricultural products and foods are known to contain health function components such as vitamins, amino acids, probiotics, which are inactivated, decomposed and eliminated by heating. In order to dry these ingredients while sufficiently retaining these highly heat sensitive ingredients, it is effective to operate the material not to significantly raise the temperature. Spray drying, which is focused on in this research, is a processing technology that has been widely used for converting liquid foods into powders with high storage stability. Here, a vacuum low temperature field (5 kPa, 50 ° C) was created in the spray drying chamber, and a powdering technique was taken as an example of fruit juice.
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Report
(3 results)
Research Products
(4 results)
