2022 Fiscal Year Final Research Report
Development of high-quality freezing-thawing technique of food by utilizing high-frequency ultrasonic wave and alternating magnetic field
| Project/Area Number |
20K04305
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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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| Review Section |
Basic Section 19020:Thermal engineering-related
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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, 教授 (20179708)
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| Co-Investigator(Kenkyū-buntansha) |
大西 元 金沢大学, 機械工学系, 助教 (80334762)
春木 将司 金沢大学, 機械工学系, 教授 (90432682)
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| Project Period (FY) |
2020-04-01 – 2023-03-31
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| Keywords | 凍結 / 解凍 / 高周波超音波 / 交番磁場 / 過冷却 / 食品 |
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| Outline of Final Research Achievements |
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 and alternating magnetic field on supercooling of water and biological tissue. Firstly, we focus on the thermal effect of ultrasonic wave due to its absorption as changing temperature distribution in tissue during cooling process. It was found that ultrasound at frequency of 1 MHz is effective to enhance supercooling degree in the tissue. The degree of supercooling was clarified in relation to ultrasonic power and cooling condition. Secondly, ultrasonic thawing experiments were performed on frozen tissue. As the results, the thawing rate in the range between -5°C and 0°C increased with increasing ultrasonic power due to attenuation of acoustic energy. Finally, the effect of alternating magnetic field on supercooling of physiological saline solution was not found clearly in the experiments.
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| Free Research Field |
熱工学，伝熱工学
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| Academic Significance and Societal Importance of the Research Achievements |
食品を安全かつ美味しく凍結保存する技術の確立が求められている．しかし，凍結・解凍の過程で細胞レベルのミクロ現象が生じ，これが各種の損傷を発生させ，解凍後，ドリップ（液汁）の発生や食感の低下などの品質劣化を招く．この問題に対処する有効な技術として，本研究課題では，高周波超音波を利用して組織体内部の温度を制御する方法を提案し，組織全域を過冷却状態から急速凍結できることを操作条件と関連づけて明らかにした．また，高周波超音波を利用した急速解凍が可能であることが示された．これらの研究成果は食品の品質を劣化させない効果的な凍結技術の開発につながると考えられる．
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