6. 食品材料の凍結乾燥プロセスにおける移動現象論の進歩と実用操作への応用(セミナー : 生物・食品と水)
スポンサーリンク
概要
- 論文の詳細を見る
A mathematical model has been developed to determine the thermal conductivity and permeability for the dried layer of food samples undergoing sublimation dehydration. An automatic measurement system has developed for the data acquisition as well as determination of these transport properties by applying the drying data to the model. The values of transport property were presented for several food materials indicating the critical processing factors for the drying rate of each material. Some structural models were developed for predicting the permeability of water vapor flowing through the dried layer. In a cellular food model, the resistance of a cell membrane to the molecular transfer of water vapor was determined from both value of permeability and microscopic observation of the dried layer. The model was considered to play an important role in predicting optimum heating program for the surface temperature of materials. A micro-slicer image processing system (MSIPS) has been developed for measuring the three-dimensional (3-D) structure and distribution of ice crystals formed in frozen food materials. The system has functions to reconstruct the 3-D image based on the image data of exposed cross sections obtained by multi-slicing of a frozen sample with the minimum thickness of 1 μm and display the internal structure as well as an arbitrary cross section of the sample choosing observation angles. The effects of freezing conditions on the morphology and distribution of ice crystals were demonstrated quantitatively from the observations of raw beef and model solution systems stained by fluorescent indicator. A technical cooperation project has been carried out between university and industries for optimizing the design and operation of industrial freeze-dryer to produce egg soups. In the project a new heating program was developed to shorten the drying time for the batch-type freeze dryers in industrial scale.
- 2002-07-30
著者
関連論文
- 励起蛍光マトリクスによるそば粉と小麦粉の混合割合の推定
- パンの粘弾性と気泡構造（すだち）との関係の定量化手法の開発
- イメージスキャナを用いたパン気泡構造の計測手法の開発
- 食感性モデルによる「おいしさ」の評価法
- 食感性工学のパラダイムと展望
- おいしい「かおり」を創る食感性工学
- 食品業界の商品開発における官能評価法
- 食嗜好評価に基づく冷凍米飯の最適保蔵温度条件—高齢者の食嗜好と粘弾性特性の相関関係分析法—
- 最新化学工学基礎講座 第8回食感性工学による凍結乾燥操作の最適化 : コーヒーの香り分析に基づく操作温度条件の探索
- 食感性工学のパラダイム