Studies of the ice behavior
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Study on super cooling of aqueous solution using w/o emulsion
Making smaller ice crystals in freezing process is effective on decreasing the influence of deterioration in freezing preservations.
Using of deeper super cooling under low temperature is considered to be one of the possibilities.
Based on this idea, we investigate the propagation control of the super cooling dissolution using w/o emulsion.
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Capturing of solutes inter ice crystals in freeze concentration process
The method of a freeze concentration is known as the best concentration way to make high quality products, but it is not common one because of its high cost.
Using progressive freeze concentration which consists of simple system, we search for the possibility of cost reduction.
Also we look for the condition increasing efficiency of freeze concentrations, and researched the mechanism of capturing of solutes inter the ice crystals under freeze concentrations by visualization of crystal's grain boundary.
This method is expected to be applied to not only liquid foods but also treatments wasting water, low temperature crystallization, and treatments of deep water.
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Study of freeze-drying
Frozen foods are used to be dehydrated in the freezers, and it induce oxidation of food.
It is suggested that it is derived from a difference of temperature cycles between the foods and air in the freezer.
Using these phenomena, we are developping new and low-priced freeze drying method taking the place of a vacuum lyophilizer.
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National University Corporation, Tokyo University of Marine Science and Technology
