Preservation technique for fresh agricultural products by using gas hydrate
| Project/Area Number |
22880039
|
|---|
| 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
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| Research Institution | Tokyo University of Technology |
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Principal Investigator |
NORITAKE Hiroko (ANDO Hiroko) 東京工科大学, 応用生物学部, 助手 (20581440)
|
|---|
| Project Period (FY) |
2010 – 2011
|
| Project Status |
Completed (Fiscal Year 2011)
|
| Budget Amount *help |
¥3,107,000 (Direct Cost: ¥2,390,000、Indirect Cost: ¥717,000)
Fiscal Year 2011: ¥1,495,000 (Direct Cost: ¥1,150,000、Indirect Cost: ¥345,000)
Fiscal Year 2010: ¥1,612,000 (Direct Cost: ¥1,240,000、Indirect Cost: ¥372,000)
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|---|
| Keywords | 食品保蔵 / ガスハイドレート / 凍結 / 農産物 |
|---|
| Research Abstract |
Agricultural products become significantly soft after freezing and thawing. It has been thought that it needs to study more suitable preservation technique for fresh agricultural product instead of freezing. This study proposed the use of gas hydrate which is ice-like crystal as a new preservation technique for fresh agricultural products. The effect of gas hydrate for the texture of agricultural products was studied.
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Report
(3 results)
Research Products
(25 results)
