Visualization of an ice grain-growth process for improving a food refrigeration technique

用于改进食品冷藏技术的冰粒生长过程的可视化

• 批准号: 23580347
• 负责人: IWAMOTO SATOSHI
• 金额: $ 3.49万
• 依托单位: Gifu University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2011
• 资助国家: 日本
• 起止时间: 2011 至 2013
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-23580347/
• 关键词: 農業情報; 界面科学; エマルション

Freezing is the most popular and efficient methods of food preservation. The conversion of water to ice through the crystallization process is the key step determining the efficiency of the process and the quality of the frozen product. Therefore, the control, understanding and prediction of the crystallization process and related phenomena are very essential for the improvement of freezing processes . In order to understand the crystallization process, it is desirable to clarify the relation between a nucleus formation and its growth by a thermal analysis. However, it is difficult to measure only one nucleus formation and its growth by a differential scanning calorimeter. In this study, using the water in oil (W/O) emulsion with a narrow size distribution prepared by microchannnel emulsification, the thermal analysis of the crystallization process in the micro-sized water droplets was carried out.

冷冻是最流行和最有效的食品保存方法。通过结晶过程将水转化为冰是决定该过程的效率和冷冻产品质量的关键步骤。因此，对结晶过程及相关现象的控制、了解和预测对于改进冷冻工艺是非常必要的。为了了解结晶过程，有必要通过热分析来澄清成核与其生长之间的关系。然而，用差示扫描量热仪很难只测量一个晶核的形成和生长。采用微通道乳化法制备了粒径分布较窄的W/O乳状液，对微细水滴的结晶过程进行了热分析。

项目成果

Comparison of the efficacy of alpha-lactalbumin from equine, bovine, and human milk in the growth of intestinal IEC-6 cells

马、牛和人乳中的 α-乳清蛋白对肠道 IEC-6 细胞生长的功效比较

• 发表时间: 2012
• 期刊: Biosci Biotechnol Biochem
• 作者: Xijier;Mori Y;Fukuoka M;Cairangzhuoma;Inagaki M;Iwamoto S;Kanamaru Y.
• 通讯作者: Kanamaru Y.

微細水滴を用いた微生物の新規な低温保存の検討

利用微小水滴检验微生物低温保存新方法

• 发表时间: 2014
• 作者: 山根 克己;岩本悟志;中川 智行;山内 亮
• 通讯作者: 山内 亮

単分散油中水滴(W/O)型エマルションにおける水の凍結挙動

单分散油包水 (W/O) 乳液中水的冻结行为

• 发表时间: 2012
• 作者: 田中友紀;岩本悟志;西津貴久;山内亮
• 通讯作者: 山内亮

4-Oxo-2-nonenal as a pro-oxidant during the autoxidation of methyl linoleate in bulk phase

4-Oxo-2-nonenal 在本体相亚油酸甲酯自氧化过程中作为促氧化剂

• 发表时间: 2011
• 期刊: Food Chemistry
• 影响因子: 8.8
• 作者: Saito F;Iwamoto S;Yamauchi R.
• 通讯作者: Yamauchi R.

単分散油中水滴型エマルションにおける水の凍結挙動について

单分散油包水乳液中水的冻结行为

• 发表时间: 2011
• 作者: 田中友紀;岩本悟志;西津貴久;山内亮
• 通讯作者: 山内亮