Effect of High-Pressure-Freezing on Textural and Structural Quality of Frozen Agar Gel

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To detennine the effect of high-pressure-freezing on quality, agar gel was frozen at 100 - 700 MPa at ca. -20°C. After reduction to atmospheric pressure, gel was thawed. Texture and structure of gel frozen at 200-400 MPa improved compared to the gel frozen at 0. 1, 100, 600 and 700 MPa, but differed from the original gel. Gel was also thawed at high pressure, then pressure was reduced. Texture of gel frozen at 200-400 MPa was the same as the original gel. This suggested that phase transitions (ice VI→ice V→ice III→liquid →ice I) occurred during reduction of pressure at-20 °C. Thus high-pressure-freezing-thawing at 200-400 MPa was effective on the improvement in quality of frozen gel.

収録刊行物

  • 高圧力の科学と技術 = The Review of high pressure science and technology  

    高圧力の科学と技術 = The Review of high pressure science and technology 7, 826-828, 1998 

    The Japan Society of High Pressure Science and Technology

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各種コード

  • NII論文ID(NAID)
    10002691986
  • NII書誌ID(NCID)
    AN10452913
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    0917639X
  • NDL 記事登録ID
    4494070
  • NDL 雑誌分類
    ZP1(科学技術--化学・化学工業)
  • NDL 請求記号
    Z17-1589
  • データ提供元
    CJP書誌  NDL  J-STAGE 
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