| Budget Amount *help |
¥17,550,000 (Direct Cost: ¥13,500,000、Indirect Cost: ¥4,050,000)
Fiscal Year 2019: ¥3,510,000 (Direct Cost: ¥2,700,000、Indirect Cost: ¥810,000)
Fiscal Year 2018: ¥3,510,000 (Direct Cost: ¥2,700,000、Indirect Cost: ¥810,000)
Fiscal Year 2017: ¥3,510,000 (Direct Cost: ¥2,700,000、Indirect Cost: ¥810,000)
Fiscal Year 2016: ¥7,020,000 (Direct Cost: ¥5,400,000、Indirect Cost: ¥1,620,000)
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| Outline of Final Research Achievements |
By analyzing the molecular mobility of water molecule and visualizing the hydration structure using quasi-elastic neutron scattering, we investigated the physicochemical state of water in food and the interaction between food and water, and elucidated a part of the hydration state implied by water activity. Specifically, although water activity has been described in qualitative terms such as free water and bound water, it was shown that each state can be distinguished as a difference in the network structure of hydration water via hydrogen bonding. Each state was also quantitatively explained by the diffusion coefficient of water and the hydrogen bonding lifetime. Furthermore, we found that the change in hydration state was closely related to the presence or absence of a glass transition in the food molecules. On the other hand, the relationship with the food microstructure was also found to be important for a unified understanding of the water activity of foods.
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