9. 凍結食品における氷結晶状態制御とその応用(セミナー「生体・食品の構造と機能に関する低温生物工学の展開」)

概要

論文の詳細を見る
Ice structure was quantitativly described in the freezing of food. The moving speed of freezing front plays a key role in the determination of ice structure. Supercooling was proved to give a very fine structure of ice although the process was uncontrollable. On the contrary, pressure-shift freezing also gave a fine ice structure in the controlled process. In the freezing of living cell, water permeabillity of plasma mambrane is very important in the freeze-induced osmotic dehydration process. Dielectric measurement was proved to be effective for the measurement of water permeability of plasma membrane. Water pemeability of plant cell membrane was lower, in general, than that of animal cells, which seems to explain the poor freezing tolerance of plant cells. Effects of ice structure were discussed on the quality of frozen food and the drying rate in freeze drying. Progressive freeze concentation was proposed to be an economical alternative to suspension crystallization method in freeze concentration.
低温生物工学会の論文
1998-08-25