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A Basic Study on Freezing of Food (Freezing Behavior of a Saline Solution Through a Semipermeable Membrane)

食品冷冻的基础研究（盐溶液通过半透膜的冷冻行为）

基本信息

批准号：
01550192
负责人：
NARUMI Akira
金额：
$ 1.34万
依托单位：
Kanagawa Institute of Technology
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1989
资助国家：
日本
起止时间：
1989 至 1990
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-01550192/
关键词：
Freezing of Food Saline Solution Water Semipermeable Membrane Cooling and Freezing Behaviors Real-Time Laser Holographic Interferometry Rectangular Container Partitions 矩形容器列過冷却レ-ザホログラフィ実時間法数値計算

项目摘要

It is well known that the freshness of food depends on the cooling rate in freezing food. Therefore, in order to control the freshness of food, it is important to obtain the effect of cooling rate on the cooling and freezing behaviors in cells. To do it, it is necessary not only to evaluate the processcs of flow, temperature and concentration distributions in a single cell, but also to consider the exchange of heat and mass inside and outside of cells through cell membrance.This study regards food as the cell aggregation. As a cell component, paying attention on free water having the characteristics of the highest freezing point in cell components, an aqueous sodium chloride solution (NaCl aqueous solution) with a concentration of 5% by mass was used. Furthemor, a micro porous film was used as a cell membrane taking account of function and strength.This study deals with the cooling and freezing behaviors of NaCl aqueous solution through a micro porous film from the viewpoint of thermal … More engineering. These behaviors were visualized and measured using a real-time laser holographic interferometry. For comparison, a copper plate and no partitions other than a micro porous film were used as partitions. Water other than NaCl aqueous solution was also used as liquid to be cooled.As a result, following conclusions were obtained.In the experiments using NaCl aqueous solution, there is no significant difference in the cooling process due to partitions. However, in the freezing process, NaCl rejected by solidification in the first cell goes into the second cell passing through a micro porous film with the progress of solidification. Therefore, it is necessary to consider mass transfer through films after solidification in analyzing food freezing.In the experiments using water, it is clarified that water itself passes through the micro porous film. However, there is little difference in heat transfer characteristics between the results using film and those using copper plate where water cannot pass completely. Less

众所周知，食品的新鲜度取决于冷冻食品的冷却速度。因此，为了控制食品的新鲜度，获得冷却速率对细胞内冷却和冻结行为的影响是重要的。这不仅要考虑单个细胞内的流动、温度和浓度分布过程，而且要考虑细胞内外通过细胞膜进行的热质交换。作为电池成分，考虑到在电池成分中具有最高凝固点的特性的游离水，使用浓度为5质量%的氯化钠水溶液（NaCl水溶液）。在此基础上，考虑到功能和强度的双重因素，采用微孔膜作为细胞膜，从热学角度研究了NaCl水溶液在微孔膜中的冷却和冻结行为 ...更多信息工程.这些行为是可视化的，并使用实时激光全息干涉测量。为了进行比较，使用铜板并且除了微孔膜之外不使用分隔物作为分隔物。另外，作为被冷却液，也使用了NaCl水溶液以外的水，其结果是，在使用NaCl水溶液的实验中，由于隔板的存在，冷却过程没有显著的差异。然而，在冷冻过程中，在第一单元中被固化排斥的NaCl随着固化的进行穿过微孔膜进入第二单元。因此，在分析食品冷冻时，必须考虑凝固后通过膜的传质。在用水进行的实验中，明确了水本身通过微孔膜的情况。然而，在水不能完全通过的地方，使用膜和使用铜板的结果之间的传热特性差别不大。少