2022 Fiscal Year Final Research Report
Elucidation of mechanism in the suppression of freezing point depression by oil nano-film and application to hardly melting frozen desserts
| Project/Area Number |
21K19165
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| Research Category |
Grant-in-Aid for Challenging Research (Exploratory)
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| Allocation Type | Multi-year Fund |
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| Review Section |
Medium-sized Section 41:Agricultural economics and rural sociology, agricultural engineering, and related fields
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| Research Institution | Tokyo University of Marine Science and Technology |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
鈴木 徹 東京海洋大学, 学内共同利用施設等, 特任教授 (50206504)
小林 りか 日本大学, 生物資源科学部, 助教 (50780326)
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| Project Period (FY) |
2021-07-09 – 2023-03-31
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| Keywords | ナノ油滴 / ナノ油膜 / 氷点降下抑制 / 氷菓 / 氷結晶成長 |
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| Outline of Final Research Achievements |
The concentrated sucrose solution with nano-oil droplets showed the melting temperature about 2 degrees higher than the sucrose solution without the nano-oil droplets. The microscopic observation revealed that coarsening of ice crystals was suppressed. This is probably because the nano-oil droplets coat the ice crystals to form a nano-oil film, which prevents the ice crystals to touch with the sucrose solution and lowering the melting point. Evaluation of the melting behavior by micro-DSC measurement revealed that the melting peak shifted to the higher temperature side and became sharper in the sample containing nano-oil droplets.
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| Free Research Field |
食品物性学
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| Academic Significance and Societal Importance of the Research Achievements |
氷菓の溶ける温度の上昇と貯蔵中の氷結晶の粗大化の抑制は、業界の長年の課題であり、さまざまな方法が検討されているが、これまでのところ、－25℃以下での保存以外に有効な手段はない。今回の検討で見出されたナノ油膜形成による氷点降下抑制効果は、これまでの限界を打開する革新的技術となりうるものであり、また、そのメカニズムの解明はナノ油膜の多様な応用利用へとつなげる可能性を持っている。
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