2013 Fiscal Year Final Research Report
Development of the Nano Scale Processing Technology for Starch/polysaccharides Nano Dispersion by the Reaction Field of Compressed Hot Water
| Project/Area Number |
23580157
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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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| Research Field |
Food science
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| Research Institution | Hokkaido University |
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Principal Investigator |
SHIMIZU NAOTO 北海道大学, (連合)農学研究科(研究院), 准教授 (70323251)
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| Co-Investigator(Kenkyū-buntansha) |
KIMURA Toshinori 北海道大学, 大学院農学研究院, 名誉教授 (60111241)
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| Project Period (FY) |
2011 – 2013
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| Keywords | 食品工学 / ナノ材料 |
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| Research Abstract |
We proposed that the nano meter scale processing for starch/polysaccharides dispersion by the reaction field of compressed hot water with pressure vessel and heating equipment was effective for producing nano starch dispersion and we have new attempted to determine the reaction field of subcritical water by the ionic product. The inulin hydrolyzate component also was determined by mass spectrometry. The proposed nanoscale processing method and its measurement of reaction field of compressed hot water by ionic product is feasible to control of the reaction field of subcritical water in reactor for produced starch/polysaccharides nano dispersion.
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Research Products
(9 results)
