高周波超音波振動と交番磁場を併用した過冷却の促進による食品の高品質冷凍技術の開発

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Author: 多田, 幸生ほか

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Publication date: 2020-05-26

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Note (General)：: 金沢大学理工研究域機械工学系超音波振動と交番磁場を利用した過冷却の促進とそれを利用した食品の高品質冷凍技術の開発を目的に，超音波振動と交番電場が水および組織体の過冷却に及ぼす影響を実験的に追究した．1MHzの高周波超音波振動を水に付与すると，低過冷却度での核生成の抑制および過冷却度の分散を小さくする...

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https://kaken.nii.ac.jp/search/?qm=20179708

https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-17K06192/

https://kaken.nii.ac.jp/report/KAKENHI-PROJECT-17K06192/17K06192seika/

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Material Type: 文書・図像類
Title: 高周波超音波振動と交番磁場を併用した過冷却の促進による食品の高品質冷凍技術の開発
Author/Editor: 多田, 幸生
Tada, Yukio
Author Heading: 多田, 幸生
Tada, Yukio
Publication Date: 2020-05-26
Publication Date (W3CDTF): 2020-05-26
Alternative Title: Development of high-quality cryopreservation technique of food by enhancement of supercooling utilizing ultrasonic vibration and alternating magnetic field
Periodical title: 令和1(2019)年度科学研究費補助金基盤研究(C) 研究成果報告書 = 2019 Fiscal Year Final Research Report
No. or year of volume/issue: 2017-04-01 - 2020-03-31
Volume: 2017-04-01 - 2020-03-31
Pages: 7p.-
Text Language Code: jpn
Subject Heading: 凍結
過冷却
超音波振動
核生成
食品
Thermal engineering
Target Audience: 一般
Note (General): 金沢大学理工研究域機械工学系
超音波振動と交番磁場を利用した過冷却の促進とそれを利用した食品の高品質冷凍技術の開発を目的に，超音波振動と交番電場が水および組織体の過冷却に及ぼす影響を実験的に追究した．1MHzの高周波超音波振動を水に付与すると，低過冷却度での核生成の抑制および過冷却度の分散を小さくする傾向が見られたが，平均的には有意な過冷却促進効果は得られなかった．一方，模擬食品としての寒天ゲルに対しては超音波の吸収に伴う発熱作用が顕著に現れ，この効果を利用した温度制御により組織全域を過冷却状態へ移行させ，それを解除することで組織体全域を急速凍結できることが示された．
A method to actively controlling crystallization is one of promising technique for cryopreservation of food. The object of this project is to study the effects of ultrasonic vibration and alternating electric field on supercooling of water and biological tissue. Firstly, water in a test tube was cooled at constant cooling rate with ultrasonic vibration at frequency of 1 MHz. As the results, release of supercooling at higher temperature was suppressed by applying ultrasonic vibration, although the average supercooling degree was not enhanced. Next, we focus on the thermal effect of ultrasound as changing temperature distribution in tissue, directional freezing experiments of cylindrical agar gel immersed in low temperature solution were carried out. It was found that ultrasound at high frequency is effective to enlarge supercooled region in the tissue. The lengths of supercooled region were clarified in relation to ultrasonic power and cooling condition.
研究課題/領域番号:17K06192, 研究期間(年度):2017-04-01 - 2020-03-31
出典：「高周波超音波振動と交番磁場を併用した過冷却の促進による食品の高品質冷凍技術の開発」研究成果報告書　課題番号17K06192（KAKEN：科学研究費助成事業データベース（国立情報学研究所））（https://kaken.nii.ac.jp/report/KAKENHI-PROJECT-17K06192/17K06192seika/)を加工して作成
DOI: 10.24517/00057868
Access Restrictions: 限定公開
Related Material: https://kaken.nii.ac.jp/search/?qm=20179708
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-17K06192/
https://kaken.nii.ac.jp/report/KAKENHI-PROJECT-17K06192/17K06192seika/
Data Provider (Database): 国立情報学研究所 : 学術機関リポジトリデータベース（IRDB）（機関リポジトリ）
https://irdb.nii.ac.jp
Original Data Provider (Database): 金沢大学 : 金沢大学学術情報リポジトリKURA