高圧力下で冷凍した食品のテクスチャーと微細構造 Texture and Structure of High-Pressure-Frozen Foods

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著者

    • 渕上 倫子 FUCHIGAMI Michiko
    • 岡山県立大学保健福祉学部 Dept.of Nutritional Science, Faculty of Health & Welfare Science, Okayama Prefectural University

抄録

To determine the effect of high-pressure-freezing on quality, carrots and tofu (soybean curd) were frozen at 100 MPa (ice I), 200 MPa (liquid phase), 340 MPa (ice III), 400, 500, 600 MPa (ice V) or 700 MPa (ice VI) at ca. -20 °C then thawed at atmospheric pressure. The texture and structure of these foods frozen at 200 ∼ 400 MPa improved in comparison to foods frozen at 0. 1 MPa (frozen in freezers at -20 °C, -30 °C or -80 °C) or 100, 600 and 700 MPa. However, ice crystals were observed even in tofu frozen at 200 MPa ∼ 400 MPa. Therefore, tofu was also thawed at a high pressure and then the pressure was reduced. Texture and structure (pore size) of tofu frozen at 200∼400 MPa were the same as for unfrozen tofu. This indicated that phase transitions (ice VI → ice V → ice III → liquid → ice I) occurred during reduction of pressure at 20°C, during freezer storage or while thawing at 0. 1 MPa Thus, high-pressure freezing-thawing at 200∼400 MPa was effective in improving the quality of frozen foods.

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 9(3), 191-198, 1999-08-20 

    The Japan Society of High Pressure Science and Technology

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各種コード

  • NII論文ID(NAID)
    10004663902
  • NII書誌ID(NCID)
    AN10452913
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    0917639X
  • NDL 記事登録ID
    4817261
  • 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  CJP引用  NDL  J-STAGE 
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