2. Control of Freezing Front Structure and Its Effect on the Concentration-efficiency in the Progressive Freeze-concentration(Papers presented at the 40th Annual Meeting, April 19, 1994, Tokyo)

DOI 2 Citations
  • BAE Seoung-Kwon
    Department of Applied Biological Chemisry, the University of Tokyo
  • MIYAWAKI Osato
    Department of Applied Biological Chemisry, the University of Tokyo
  • ARAI Soichi
    Department of Applied Biological Chemisry, the University of Tokyo

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Other Title
  • 2. 前進凍結濃縮法における凍結界面状態の制御とその凍結濃縮効果に及ぼす影響(平成6年度第40回低温生物工学会研究報告)

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The concentration efficiency in the progressive freeze concentration was related to the ice structure of the freezing front. A high freeze-concentration efficiency was obtained under the conditions at which a smooth solid-liquid interface was formed. An apparent distribution coefficient of a solute between the solid and liquid phases was useful to describe the concentration efficiency. The apparent distribution coefficient, reflecting the ice structure at the freezing front, was related to the operating conditions represented by the moving speed of the freezing front and the speed of stirring in the solution phase.

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Details 詳細情報について

  • CRID
    1390282680063414144
  • NII Article ID
    110007367409
  • DOI
    10.20585/cryobolcryotechnol.40.2_29
  • ISSN
    24241555
    13407902
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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