Theoretical Model for Freezing of Food Gels with Temperature-depending Fraction of Frozen Water(Food & Nutrition)
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概要
- 論文の詳細を見る
Weiner's model, originally presented for a multi-phase-transition problem for alloys, was applied to analyze the freezing of food gels in which the fraction of frozen water gradually changes with temperature. This model includes Neumann's model as its special case. The effect of the temperature-dependency of the fraction of frozen-water, measured by differential scanning calorimetry, was well incorporated into the theoretical model consideration. Theoretical predictions compared well with the experimental results. The advantages of this model are discussed compared with other theoretical models for freezing and thawing of food materials.
- 社団法人日本農芸化学会の論文
- 1988-12-23
著者
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YANO Toshimasa
Department of Bioengineering, Yokohama National University
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MIYAWAKI Osato
Department of Applied Biologicao Chemistry, The University of Tokyo
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Yano T
Department Of Applied Biological Chemistry The University Of Tokyo
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Abe T
Niigata Univ. Niigata Jpn
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Miyawaki O
Univ. Tokyo Tokyo Jpn
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Miyawaki Osato
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Yano Toshimasa
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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ABE Toru
Department of Agricultural Chemistry, The University of Tokyo
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