2018 Fiscal Year Final Research Report
Development of Recrystallization control technology focusing on Freeze-Concentrated Phase
Project/Area Number |
15K16191
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Research Category |
Grant-in-Aid for Young Scientists (B)
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Allocation Type | Multi-year Fund |
Research Field |
Eating habits
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Research Institution | Hirosaki University (2018) Miyagi University (2015-2017) |
Principal Investigator |
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Project Period (FY) |
2015-04-01 – 2019-03-31
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Keywords | 氷結晶 |
Outline of Final Research Achievements |
We examined the impact of micron sized suspension on recrystallization and found that recrystallization is suppressed when specific silica particles or nanocellulose fibers are dispersed. The authors also confirmed that the Arrhenius plot of the thus obtained recrystall -ization rate shows a single straight line in the range of -10 to -30°C, but the activation energy of recrystallization varied depending on the type of suspension. In addition, the upper limit temperature at which recrystallization was confirmed was -4°C in the case of sucrose solution and -3°C in the case of glucose solution, regardless of the presence of suspension.
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Free Research Field |
食品工学
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Academic Significance and Societal Importance of the Research Achievements |
氷の再結晶化抑制に及ぼす懸濁物の影響ついては不明な点が多いが,微細なシリカやナノファイバーの添加により再結晶化を抑制する事,更にはそのメカニズムの一端を明らかにする事ができた.これらの知見は氷結晶の制御が必要とされる,食品や生体の凍結保存分野の発展に寄与するとものと思われる.
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