書誌事項
- タイトル別名
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- Experimental Investigation of Effectiveness of Magnetic Field on Food Freezing Process
- ショクヒン トウケツ チュウ ニ ジバ ガ オヨボス コウカ ノ ジッケンテキ ケンショウ
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抄録
Recently, several food refrigeration equipments that utilize magnetic field have attracted much attention from food production companies, consumers and mass media. However, the effectiveness of the freezers is not scientifically examined. Therefore, the effectiveness should be clarified by experiments or theoretical considerations. In this study, the effect of weak magnetic field (about 0.0005 T) on freezing process of several kinds of foods was investigated by using a specially designed freezer facilitated with magnetic field generator. The investigation included the comparison of freezing curves, drip amount, physicochemical evaluations on color and texture, observation of microstructure, and sensory evaluation. From the results of the control experiments, it can be concluded that weak magnetic field around 0.0005 T provided no significant difference on temperature history during freezing and on the qualities of frozen foods, within our experimental conditions.
収録刊行物
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- 日本冷凍空調学会論文集
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日本冷凍空調学会論文集 26 (4), 371-386, 2009
公益社団法人 日本冷凍空調学会
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詳細情報 詳細情報について
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- CRID
- 1390001204665816960
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- NII論文ID
- 10026793361
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- NII書誌ID
- AA11125910
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- ISSN
- 2185789X
- 13444905
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- NDL書誌ID
- 10552645
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可