4. 生体食品の凍結における諸機序とミクロ伝熱(セミナー : 生物資源の保存)

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タイトル別名
  • 4. Micro Heat Transfer and Injury of Cell during Freezing of Biological Material(Seminar : The State-of-Art of Preservation of Bioresources)
  • 生体食品の凍結における諸機序とミクロ伝熱
  • セイタイ ショクヒン ノ トウケツ ニ オケル ショ キジョ ト ミクロ デンネツ

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This study has been conducted to predict heat transfer process and injury of cell during freezing of biological tissue. The physicochemical model has been developed, and the freezing of biological tissue was simulated in relating with the following micro-behavior; the partial freezing outside the cell, water permeation through cell membrane, ice formation inside cell at nucleation stage, and others relevant to the freezing injuries. By connecting the experimental and analytical method, viability of cell during freezing process was quantitatively discussed in conjunction with macro-heat transfer.

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