食品における凍結と氷結晶構造について

DOI 日本農学文献記事索引 Web Site Web Site 参考文献65件
  • 宮脇 長人
    石川県立大学生物資源環境学部 水科学技術研究工房

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タイトル別名
  • Freezing and Ice Structure in Food
  • ショクヒン ニ オケル トウケツ ト コオリ ケッショウ コウゾウ ニ ツイテ

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<p>The primary physicochemical aspects of freezing are the substantial reduction of water activity and the increase of osmotic pressure by freeze-induced concentration. The temperature-dependent ice fraction subsequently affects the changes in thermal properties and specific chemical reaction processes. In frozen food, the ice structure is strongly determined by the moving ice-front through the balance of water mass transfer and heat transfer. By controlling the ice structure, progressive freeze-concentration could be applied to concentrate liquid food with high quality. In some living organisms, freeze-related biosubstances are produced and accumulated for freeze-tolerance. The cell structure also plays an important role in the freeze-tolerance of cells in microorganisms, plants, and animals.</p>

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