2014 Fiscal Year Final Research Report
Softening prediction based on recystalization of ice crystal during frozen storage of agricultural products
| Project/Area Number |
24380143
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Partial Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Agricultural information engineering
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| Research Institution | Tokyo University of Marine Science and Technology |
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Principal Investigator |
SUZUKI Toru 東京海洋大学, 海洋科学技術研究科, 教授 (50206504)
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| Co-Investigator(Kenkyū-buntansha) |
HAGIWARA Tomoaki 東京海洋大学, 海洋科学技術研究科, 准教授 (20293095)
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Keywords | 農産物 / 冷凍 / 氷結晶 / 組織軟化 / テクスチャー |
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| Outline of Final Research Achievements |
In order to control the softening phenomena of freezing-thaw vegetable or fruit, it is necessary to get the mechanical information for both of ice crystal development and softening.
For the purpose, the use of a low temperature X-ray diffractometric method was attempted for carrot sample frozen with different freezing rates. At same time, for a local parts of frozen material, a texture analysis was conducted. The result revealed that texture softening of a bulk frozen carrot is composited of integral characteristics for surface to center. More accumulation of date as for mechanical properties and ice crystal development would make it possible to predict.
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| Free Research Field |
食品冷凍学
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