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- 川井 清司
- 独立行政法人食品総合研究所
書誌事項
- タイトル別名
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- Analysis and Application of the Amorphous Properties in Freeze-Dried Foods
- トウケツ カンソウ ショクヒン ニ オケル アモルファス トクセイ ノ カイセキ ト オウヨウ
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抄録
The dynamic properties of amorphous materials drastically change by the phase transition between glassy state and rubber state. Furthermore, the dynamic properties of amorphous materials in glassy state are affected by the thermal history such as processing and/or storage conditions. In this paper, effect of the glass transition of freeze-dried food systems on the storage stability was summarized. Moreover, analytical approaches of the amorphous properties for glassy products with enthalpy relaxation measurements by using differential scanning calorimetry were presented and its application to food industry was proposed.
収録刊行物
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- 日本冷凍空調学会論文集
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日本冷凍空調学会論文集 23 (1), 1-12, 2006
公益社団法人 日本冷凍空調学会
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キーワード
詳細情報 詳細情報について
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- CRID
- 1390282679644273280
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- NII論文ID
- 10017961543
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- NII書誌ID
- AA11125910
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- ISSN
- 2185789X
- 13444905
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- NDL書誌ID
- 7905718
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可