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Novel Technology for Cryopreservation of Food by Ultrasonic Irradiation

超声波辐照食品冷冻保存新技术

基本信息

批准号：
16560178
负责人：
TADA Yukio
金额：
$ 2.37万
依托单位：
KANAZAWA UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2004
资助国家：
日本
起止时间：
2004 至 2005
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-16560178/
关键词：
Freezing Ultrasound Ice formation Ultrasonic cavitation Food Freezing injury キャビテーション

项目摘要

Freezing can slow down or stop some biological reactions for preserving food. It is also true that the freezing is lethal to keeping the taste of food. During freezing, the extra- and intra-cellular ice formation, osmotic water permeation through cell membrane, deformation of the cell and other behavior occur at microscale and they bring serious injuries connecting to drip and denaturation of protein.A method to actively controlling crystallization is one of promising technique for cryopreservation. The object of this project is to study the effects of ultrasonic irradiation on ice formation during freezing of biological materials. In the experiments, agar gel and/or potato tissue was frozen under irradiation of ultrasound at frequency of 28kHz. The measurements of temperature and the microscopic observation of ice crystals by using fluorescent indicator were carried out.Firstly, the cooling rate of sample augmented according to the increase of the ultrasonic power, since acoustic streaming and flow disturbance due to acoustic cavitation increased. Secondly, it was found that ice structure size decreased with increasing ultrasonic power in case of rapid cooling. Furthermore, the ultrasonically induced effects on freezing was analyzed using local cooling rate defined at freezing front. It was clarified that smaller ice crystals were formed by irradiating ultrasound, comparing with case without ultrasound, under being the same local cooling rate. Therefore, there are effects on ice formation through not only enhancing local cooling rate due to acoustic streaming, but also other relevant phenomena. The mechanism of sonocrystallisation in biological tissue was discussed in relation to ultrasonic power and cooling rate.

冷冻可以减缓或停止一些生物反应，以保存食物。冷冻对保持食物的味道是致命的，这也是事实。在冷冻过程中，细胞内和细胞外的结冰、渗透水透过细胞膜、细胞变形等行为都发生在微观尺度上，它们会对细胞造成严重的损伤，导致蛋白质的滴落和变性，主动控制结晶是一种很有前途的超低温保存技术。本计画的目的是研究超音波辐射对生物材料冷冻过程中结冰的影响。在实验中，琼脂凝胶和/或马铃薯组织在频率为28 kHz的超声辐照下冷冻。首先，随着超声功率的增加，声空化引起的声流和声空化引起的流动扰动增加，样品的冷却速率增大。其次，研究发现，在快速冷却的情况下，冰的结构尺寸随着超声功率的增加而减小。在此基础上，利用冻结前沿的局部冷却速率分析了超声波对冻结过程的影响。结果表明，在相同的局部冷却速率下，与无超声的情况相比，超声辐照形成的冰晶更小。因此，声流不仅通过增强局部冷却速率对结冰产生影响，而且还通过其他相关现象对结冰产生影响。从超声功率和冷却速率两个方面讨论了生物组织的声致热机理。

项目成果

期刊论文数量（52）

专著数量（0）

科研奖励数量（0）

会议论文数量（0）

专利数量（0）

超音波を付与した鉛直冷円筒面における水溶液の凍結と離脱

超声波作用下垂直冷圆柱表面上水溶液的冻结和分离

DOI：
发表时间：
2004
期刊：
日本機械学会環境工学総合シンポジウム2004講演論文集
影响因子：
0
作者：
Yukio Tada;Akira Takimoto;Tubasa Konya;Yujiro Hayashi;多田幸生;多田幸生;多田幸生;多田幸生;多田幸生;多田幸生;Y.Tada;多田幸生
通讯作者：
多田幸生

Ice Formation under Ultrasonic Irradiation

超声波照射下的冰形成