Freezing and Ice Structure in Food
-
- Miyawaki Osato
- Ishikawa Prefectural University Resaech Laboratory for Water Science and Technology
Bibliographic Information
- Other Title
-
- 食品における凍結と氷結晶構造について
- 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
Search this article
Abstract
<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>
Journal
-
- Nippon Shokuhin Kagaku Kogaku Kaishi
-
Nippon Shokuhin Kagaku Kogaku Kaishi 68 (6), 255-266, 2021-06-15
Japanese Society for Food Science and Technology
- Tweet
Keywords
Details 詳細情報について
-
- CRID
- 1390569955048033792
-
- NII Article ID
- 130008056616
-
- NII Book ID
- AN10467499
-
- ISSN
- 18816681
- 1341027X
-
- NDL BIB ID
- 031498285
-
- Text Lang
- ja
-
- Data Source
-
- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
-
- Abstract License Flag
- Disallowed