Research Project
Grant-in-Aid for Research Activity Start-up
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.
All 2012 2011 2010
All Journal Article (3 results) (of which Peer Reviewed: 3 results) Presentation (22 results)
J. Food Eng.
Volume: 108(3) Issue: 3 Pages: 473-479
10.1016/j.jfoodeng.2011.08.013
日本冷凍空調学会
Volume: 28(4) Pages: 385-392
10030466209
http://www.jsrae.or.jp/ron/vol.28.html