Development of high-quality cryopreservation technique of food by active control of ice formation utilizing ultrasonic irradiation
| Project/Area Number |
20560183
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Thermal engineering
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| Research Institution | Kanazawa University |
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Principal Investigator |
TADA Yukio Kanazawa University, 機械工学系, 准教授 (20179708)
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| Co-Investigator(Kenkyū-buntansha) |
TAKIMOTO Akira 金沢大学, 機械工学系, 教授 (20019780)
ONISHI Hajime 金沢大学, 機械工学系, 助教 (80334762)
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| Project Period (FY) |
2008 – 2010
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| Project Status |
Completed (Fiscal Year 2010)
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| Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2010: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2009: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2008: ¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)
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| Keywords | 超音波 / 凍結 / 氷晶形成 / 過冷却 / 超音波キャビテーション / FDTD法 |
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| Research Abstract |
A method to actively controlling crystallization is one of promising technique for cryopreservation of food. The object of this project is to study the effects of ultrasonic irradiation on ice formation during freezing of food. In the experiments, agar gel or pure water was frozen under various irradiation methods of ultrasound. It was found that the supercooling state was released by applying ultrasound at high intensity level, since ultrasonic cavitation effects augmented. On the other hand, a delay in the nucleation temperature was caused by applying ultrasound at low intensity level. Secondly, ice structure size decreased with increasing ultrasonic power under given initial-supercooling degree. Summarizing these results, the mechanism of sonocrystalization in biological tissue was discussed in relation to method of ultrasonic irradiation.
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Report
(4 results)
Research Products
(18 results)
