The study using synchrotron X-ray CT about protein agrigation behavior in frozen food gels during storage under subzero temperature

2017 Fiscal Year Final Research Report

• Project/Area Number: 16H07248
• Research Category: Grant-in-Aid for Research Activity Start-up
• Allocation Type: Single-year Grants
• Research Field: Agricultural environmental engineering/Agricultural information engineering
• Research Institution: Nihon University
• Principal Investigator: KOBAYASHI Rika 日本大学, 生物資源科学部, 助手 (50780326)
• Research Collaborator: SUZUKI Toru ; SATO Masugu ; ISHIGURO Takahiro
• Project Period (FY): 2016-08-26 – 2018-03-31
• Keywords: 食品冷凍 / 低温貯蔵 / 凍結濃縮 / 放射光X線CT

Outline of Final Research Achievements

It is necessarily to understand the changing behavior of some components such as protein, lipid, or carbohydrate in frozen-concentrated phase of frozen food, in order to improve the quality of frozen-thawed food. In this study, in-situ observation of the frozen-concentrated phase in frozen storage protein gels were performed by synchrotron X-ray Computed Tomography, since Synchrotron-generated high-brightness X-rays have the potential to reflect imperceptible differences in electron density between ice crystals and the other components in a material ,i.e. frozen-concentrated phase.
As a result, it was succeeded to observe the degree of freeze-concentration in frozen food from the frequency distribution of X-ray linear absorption coefficient gained from the CT tomograms. Furthermore, it was identified that the degree of freeze-concentration in frozen egg albumen gels were depending on freezing rate.

Free Research Field

食品工学