| Budget Amount *help |
¥19,890,000 (Direct Cost: ¥15,300,000、Indirect Cost: ¥4,590,000)
Fiscal Year 2014: ¥5,720,000 (Direct Cost: ¥4,400,000、Indirect Cost: ¥1,320,000)
Fiscal Year 2013: ¥5,720,000 (Direct Cost: ¥4,400,000、Indirect Cost: ¥1,320,000)
Fiscal Year 2012: ¥8,450,000 (Direct Cost: ¥6,500,000、Indirect Cost: ¥1,950,000)
|
|---|
| Outline of Final Research Achievements |
In order to control the softening phenomena of freezing-thaw vegetable or fruit, it is necessary to get the mechanical information for both of ice crystal development and softening.
For the purpose, the use of a low temperature X-ray diffractometric method was attempted for carrot sample frozen with different freezing rates. At same time, for a local parts of frozen material, a texture analysis was conducted. The result revealed that texture softening of a bulk frozen carrot is composited of integral characteristics for surface to center. More accumulation of date as for mechanical properties and ice crystal development would make it possible to predict.
|
