| Budget Amount *help |
¥5,460,000 (Direct Cost: ¥4,200,000、Indirect Cost: ¥1,260,000)
Fiscal Year 2013: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2012: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2011: ¥3,380,000 (Direct Cost: ¥2,600,000、Indirect Cost: ¥780,000)
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| Research Abstract |
Freezing is the most popular and efficient methods of food preservation. The conversion of water to ice through the crystallization process is the key step determining the efficiency of the process and the quality of the frozen product. Therefore, the control, understanding and prediction of the crystallization process and related phenomena are very essential for the improvement of freezing processes . In order to understand the crystallization process, it is desirable to clarify the relation between a nucleus formation and its growth by a thermal analysis. However, it is difficult to measure only one nucleus formation and its growth by a differential scanning calorimeter. In this study, using the water in oil (W/O) emulsion with a narrow size distribution prepared by microchannnel emulsification, the thermal analysis of the crystallization process in the micro-sized water droplets was carried out.
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