| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2022: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2021: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2020: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2019: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
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| Outline of Final Research Achievements |
Most of the foods used in this study tended to show less change in quality during storage when stored at temperatures lower than -30℃. At higher storage temperatures (-20°C or higher), the quality change tended to be less when the cooling rate during freezing was faster. These results suggest that changes in the ice crystal size change the concentration of the cryo-concentrated phase around the ice crystals, which in turn changes the quality of the food products.
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