Ice Recrystallization in Sucrose Solutions Stored in a Temperature Range of -21℃ to -50℃
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概要
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The recrystallization of ice crystals in sucrose solution was investigated by cryo-SEM in a temperature range of -21°C to -50°C, including temperatures around Tg′. By using the technique of image analysis, the mean radius of the ice crystals was evaluated and recrystallization rates were calculated by a kinetic equation based on the Ostwald ripening principle. As the storage temperature decreased, a rapid decline in recrystallization rate was observed between -29°C and -35°C, which was consistent with the concept of glass transition of the freeze-concentrated matrix. Even at -50°C, at which the freeze-concentrated matrix was considered to be in glassy state, an increase in the mean crystal size was observed after 20hr storage.
- 社団法人 日本食品科学工学会の論文
- 2005-12-01
著者
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Suzuki Toru
Department Of Ubiquitous Preventive Medicine Graduate School Of Medicine The University Of Tokyo
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HAGIWARA Tomoaki
Department of Food Science and Technology, Tokyo University of Fisheries
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TAKAI Rikuo
Department of Food Science and Technology, Tokyo University of Fisheries
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Takai Rikuo
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Takai Rikuo
Department Of Food Science And Technology Tokyo University Of Fisheries
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MAO Jianzhong
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Mao Jianzhong
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Hagiwara Tomoaki
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Suzuki Toru
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Suzuki Toru
Department Of Cardiovascular Medicine Graduate School Of Medicine The University Of Tokyo
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Suzuki Toru
Department Of Biosphere And Environmental Sciences Faculty Of Environment Systems Rakuno Gakuen Univ
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Suzuki T
Department Of Food Science And Technology Tokyo University Of Fisheries
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Hagiwara Tomoaki
Department of Applied Biological Chemistry, Division of Agriculture and Agricultural Life Sciences, The University of Tokyo:(Present address)Department of Food Science and Technology, tokyo University of Fisheries
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Suzuki Toru
Department of Applied Electronics, Faculty of Industrial Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
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