Novel Technology for Cryopreservation of Food by Utilizing Active Enhancement of Supercooling due to Microwave Irradiation

利用微波辐射主动增强过冷的食品冷冻保存新技术

• 批准号: 14550175
• 负责人: TADA Yukio
• 金额: $ 2.24万
• 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: 2002
• 资助国家: 日本
• 起止时间: 2002 至 2003
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-14550175/
• 关键词: Freezing; Microwave; Supercooling; Ice Formation; Cryo-SEM; Freezing Injury; Coyo-SME観察

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 enhancing the supercooling is one of promissing technique for cryopreservation of food The object of this project was to study the effects of microwave irradiation on supercoling and ice formation during freezing of food. In the experiments, glycerol solution and apple tissue were frozen under irradiation of microwave at 2.45GHz. The measurements of supecooling degree and observation of morophology of frozen cell by using cryo-rnicroscopy were carried out.Summarizing these results, it was found that microwave have two aspects ; enhacing and releasing supercooling in dependence on microwave power. Especially, in the case of cooling by immersion in liquid nitrogen, the ice crystal size near the cooling surface decreased with increasing microwave power. Therefore, a combined use of microwave, irradiation and rapid cooling is considered to be a approach to reduce freezing injury. Regarding case of core region in the tissue, the effects of microwave on ice crystal size was diminished, since local cooling rate decreased due to heating effect caused by microwave increased. Thus, the size effects on microwave irradiation was found to be important factor to be considered.

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。在冻结过程中，细胞外和细胞内结冰，渗透水透过细胞膜，在微尺度下，细胞的变形和其他行为会引起蛋白质的滴落和变性，从而对细胞造成严重的损伤，主动提高过冷度是食品低温保存的一种有前途的技术。本课题研究了微波辐射对食品过冷度和结冰的影响在冷冻食品过程中形成。在2.45GHz的微波辐射下，对甘油溶液和苹果组织进行冷冻处理。通过对冷冻细胞过冷度的测量和冷冻显微镜下细胞形态的观察，发现微波具有两个方面的作用，即对过冷度的增强和对过冷度的释放，这与微波功率有关。特别是在液氮中浸泡冷却的情况下，冷却表面附近的冰晶尺寸随着微波功率的增加而减小。因此，微波、辐照和快速冷却相结合的方法被认为是减轻冻害的一种途径。对于组织中的核心区域，由于微波引起的加热效应增加，导致局部冷却速率降低，因此微波对冰晶尺寸的影响减小。因此，微波辐射的尺寸效应被发现是一个重要的因素要考虑。

项目成果

Y.Tada, Y.Hayashi, A.Takimoto: "Microbehavior and Intracellular Ice Formation during Freezing of Biological Cell"Proceedings pf the Twelfth Internationl Heat Transfer Conference. 249-254 (2003)

Y.Tada、Y.Hayashi、A.Takimoto：“生物细胞冷冻过程中的微生物行为和细胞内冰的形成”第十二届国际传热会议论文集。

多田幸生: "外部氷晶の植氷作用に対する細胞膜のバリヤー能に関する研究"日本機械学会2003年度年次大会講演論文集. VII. 49-50 (2003)

多田幸雄：“细胞膜对外部冰晶结冰作用的屏障能力的研究”日本机械工程学会2003年年会论文集VII 49-50。

Yukio Tada, Yujiro Hayashi, Akira Takimoto: "Microbehavior and Intracellular Ice Formation during Freezing of Biological Cell"Proceedings of Twelfth International Heat Transfer Conference. 249-255 (2002)

Yukio Tada、Yujiro Hayashi、Akira Takimoto：“生物细胞冷冻过程中的微行为和细胞内冰的形成”第十二届国际传热会议论文集。

多田幸生: "食品凍結における伝熱と損傷の数値シミュレーション"第39回日本伝熱シンポジウム講演論文集. II. 525-526 (2002)

Yukio Tada：“食品冷冻中传热和损坏的数值模拟”第 39 届日本传热研讨会论文集 II（2002 年）。

Yukio Tada, Kazunori Tomino, Akira Takimoto, Yujiro Hayashi: "Active Enhancement of Supercooling by Utilizing Microwave Irradiation"40th National Heat Transfer Symposium of Japan. Ii. 545-546 (2003)

Yukio Tada、Kazunori Tomino、Akira Takimoto、Yujiro Hayashi：“利用微波辐射主动增强过冷”第 40 届日本全国传热研讨会。