| Project/Area Number |
16H07248
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| Research Category |
Grant-in-Aid for Research Activity Start-up
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| Allocation Type | Single-year Grants |
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| Research Field |
Agricultural environmental engineering/Agricultural information engineering
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| Research Institution | Nihon University |
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Principal Investigator |
KOBAYASHI Rika 日本大学, 生物資源科学部, 助手 (50780326)
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| Research Collaborator |
SUZUKI Toru
SATO Masugu
ISHIGURO Takahiro
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| Project Period (FY) |
2016-08-26 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
Fiscal Year 2017: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2016: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Keywords | 食品冷凍 / 低温貯蔵 / 凍結濃縮 / 放射光X線CT / 凍結濃縮層 / X線CT / 凝集体形成 / 食品 / 凝集反応 |
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| Outline of Final Research Achievements |
It is necessarily to understand the changing behavior of some components such as protein, lipid, or carbohydrate in frozen-concentrated phase of frozen food, in order to improve the quality of frozen-thawed food. In this study, in-situ observation of the frozen-concentrated phase in frozen storage protein gels were performed by synchrotron X-ray Computed Tomography, since Synchrotron-generated high-brightness X-rays have the potential to reflect imperceptible differences in electron density between ice crystals and the other components in a material ,i.e. frozen-concentrated phase.
As a result, it was succeeded to observe the degree of freeze-concentration in frozen food from the frequency distribution of X-ray linear absorption coefficient gained from the CT tomograms. Furthermore, it was identified that the degree of freeze-concentration in frozen egg albumen gels were depending on freezing rate.
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