Effects of Freezing Conditions on Enzyme Impregnation into Food Materials by Freeze-Thaw Infusion
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概要
- 論文の詳細を見る
Freeze-thaw infusion (FI) is a new technique for rapid impregnation of enzymes into food materials. Volume expansion has been observed when freeze-thawed potatoes were exposed to vacuum. Therefore, the effects of freezing treatment on volume expansion and enzyme impregnation were investigated. According to the progress in freezing, the volume expansion ratio increased to over 20%, and enzyme impregnation efficiency was also increased. A distinctive correlation was found between the volume expansion ratio and enzyme impregnation efficiency. During volume expansion, the air expanded in the materials, thereby pushing out the inner liquid from the materials. Thus, enzyme impregnation by FI appears to result from rapid influx of the enzyme solution into the expanding space formed in the materials.
- 社団法人 日本食品科学工学会の論文
- 2010-09-01
著者
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SHIBATA Kenya
Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
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SAKAMOTO Koji
Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
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NAKATSU Sayaka
Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
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KAJIHARA Ryo
Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
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SHIMODA Mitsuya
Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
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下田 満哉
九州大学大学院農学研究院
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下田 満哉
九州大学大学院農学研究院食品バイオ工学講座
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Shimoda Mitsuya
Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat
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Shibata Kenya
Hiroshima Prefectural Food Technology Research Center
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下田 満哉
九大
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Kajihara Ryo
Hiroshima Prefectural Technology Research Institute Food Technology Research Center
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ISHIHARA Masako
Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
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Shimoda Mitsuya
Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University
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Sakamoto Koji
Hiroshima Prefectural Technology Research Institute Food Technology Research Center
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Sakamoto Koji
Hiroshima Prefectural Technol. Res. Inst. Hiroshima Jpn
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Nakatsu Sayaka
Hiroshima Prefectural Technology Research Institute Food Technology Research Center
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Ishihara Masako
Hiroshima Prefectural Technology Research Institute Food Technology Research Center
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Sakamoto Koji
Hiroshima Prefectural Food Technology Research Center
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