Analysis of Ice Structure Formed in Frozen Agar Gel

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概要

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• Ice crystal structure was analyzed for frozen agar gel under unidirectional freezing in various operating conditions to elucidate the mechanism of the process of ice crystal growth. A linear relationship was obtained between the mean ice crystal size and the inverse of the moving speed of the freezing front. The slope of the correlation was in the same order as the diffusion coefficient of water, suggesting the important role of the molecular diffusion in this growth process. No meaningful effect of the agar concentration was observed on the ice structure showing that the agar matrix structure does not affect the ice structure in an agar concentration ranging from 1.5 to 5%.

• 社団法人　日本食品科学工学会の論文
• 2004-11-01

著者

• Fujii Tomoyuki

  Department Of Food Science And Technology Niigata University Of Pharmacy And Applied Life Sciences

• MIYAWAKI Osato

  Department of Applied Biologicao Chemistry, The University of Tokyo

• Fujii Tomoyuki

  Niigata Univ. Pharmacy And Applied Life Sci. Niigata

• SHIMIYA Yoko

  Department of Food and Health Sciences, Jissen Women's University

• Fujii Tomoyuki

  Department Of Applied Biological Chemistry The University Of Tokyo

• Shimiya Yoko

  Department Of Agricultural Chemistry The University Of Tokyo : (present Office)department Of Food An

• Shimiya Yoko

  Department Of Food And Health Sciences Jissen Women's University

• Miyawaki Osato

  Ishikawa Prefectural Univ. Ishikawa Jpn

• Miyawaki Osato

  Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo

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