| Project/Area Number |
23560221
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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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 金沢大学, 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) |
2011 – 2013
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥5,460,000 (Direct Cost: ¥4,200,000、Indirect Cost: ¥1,260,000)
Fiscal Year 2013: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2012: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2011: ¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
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| Keywords | 凍結 / 超音波振動 / 過冷却 / 氷晶形成 / 食品 |
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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 vibration on supercooling of water. Two types of ultrasonic vibration; (a)amplitude-regulated vibration at frequency of 1MHz and (b)amplitude-modulated vibration, were tested. Regarding the case of amplitude-regulated vibration, the supercooling degree decreased with increasing ultrasonic power. On the other hand, as for amplitude-modulated vibration, a weak enhancement of supercooling was found at amplitude-modulated frequency of 20-25kHz. Furthermore, it was indicated that there is optimum value of ultrasonic power for enhancing supercooling degree, since the action of ultrasonic vibration would have two aspects as to promote and reduce nucleation. Summarizing these results, the mechanism of sonocrystalization in biological tissue was discussed in relation to method of ultrasonic irradiation.
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