Studies of the freezing in popular foods
Effect of supercooling freezing on tofu card, Photo shows tofu card after thawing.
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The influence of a super cooling upon a quality of the frozen foods
Although a quick freezing has been developed for a common way to preserve foods, the super cooling freezing comes under the spotlight now due to the possibility of homogeneous and small size ice crystallization in food.
However, the study about the super cooling is little.
In our lab, the mechanism of ice crystal formation after super cooling is investigated with the effect upon a quality of the freezing foods.
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Keeping high quality of ice dessert during storage
The packaged ice dessert is often covered with frost.
It is caused by the water movement, which is produced by the difference of vapor pressure between ice crystals in dessert and air in the package.
By measuring the vapor pressure of ice desserts, the mechanism of frost formation of water movement is investigated to find out an control method to keep in reasonable level of transpirations from ice desserts.
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Microphotograph of lactobacillus
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Behavior of lactic acid bacteria under subzero temperature
The lactic acid bacteria are useful for industrial production by fermentation.
It is known that the number of viable lactic acid bacteria x decreased from 100% to 0.1% after an experience of freezing and thawed stress, so it is required to reveal the reason why they are died.
Using such methods as microscopic observation equipped with cold stage and Differential Scanning Calorimetry(DSC), we try to reveal the relationship between the lactic acid bacteria and ice crystallizations and the change of the survival rate in several conditions such as freezing speed, keeping temperature, and additives on a medium.
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National University Corporation, Tokyo University of Marine Science and Technology