著者

則竹(安藤) 寛子 加藤 豊望 梶原 一人 鈴木 徹

出版者

公益社団法人 日本冷凍空調学会

雑誌

日本冷凍空調学会論文集 (ISSN:13444905)

巻号頁・発行日

vol.29, no.2, pp.263-270, 2012-06-30 (Released:2013-06-30)

参考文献数

12

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The quality of ice cream surface degrades significantly from alteration of the surface properties due to the repetition of thaw-recrystallizing accompanied with temperature vibration at subzero temperature, a little above the melting temperature. For understanding the phenomena in detail, ice crystals in ice cream after once thawed and recrystallized was observed morphologically, and evaluated quantitatively by fractal analysis. It was shown that the shape of ice crystal recrystallized from once thawed ice cream was modified from round shape to complex shape, of which the degree depended on thawing temperature at subzero temperature. However, the ice crystal retuned gradually into round shape with increasing the holding time at the thawing temperature. These phenomena would be caused by spatial micro distribution of high concentration part which was organized in thawed ice cream by freezing concentration. That is, the complex ice crystal formed in thawed ice cream at subzero temperature would be induced by losing the micro uniformity of concentration.

著者

阿部 周司 遠藤 優人 阿部 洋一 村上 由里子 北上 誠一 朝倉 一好 梶原 一人

出版者

低温生物工学会

雑誌

低温生物工学会誌 (ISSN:13407902)

巻号頁・発行日

vol.61, no.1, pp.45-53, 2015-04-15 (Released:2017-06-15)

被引用文献数

1

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The effects of freeze-thaw cycles on the gelation of heat-induced gel from frozen surimi were studied. The rheological properties of the heated gel were measured by rheometer. The kinds of bands between the proteins of gel were estimated by solubilities of the gel for various solvents. Freeze-thaw cycles caused decreasing in breaking strength and breaking strain of the gel. The protein solubility rates of heated gel showed that rates of ionic bond and hydrogen bond were increased, whereas hydrophobic interaction, S-S bonding and more intensive bonding interaction were decreased by freeze-thaw cycles. From these results, it was suggested that the changes of protein solubility rates caused rheological property deterioration of the heated gel.

著者

近藤 皓介 原 賢二 阿部 周司 梶原 一人

出版者

低温生物工学会

雑誌

低温生物工学会誌 (ISSN:13407902)

巻号頁・発行日

vol.65, no.2, pp.71-74, 2019 (Released:2020-01-06)

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Hexagonal and cubic phases have been observed under atmospheric pressure as an ice crystalline phase. No study has reported the preparation of a cubic phase by directly freezing bulk water or by directly cooling the hexagonal phase. We hypothesize that the cubic phase is initially formed upon the crystallization of water and that it subsequently transitions to a hexagonal phase at a momentary rate. When pure water was used, it was not possible to capture the process of transferring to the hexagonal phase through the cubic phase at an integration interval of one second. However, when a 40 wt% aqueous glucose solution was used, it was possible to capture the process of transitioning from the supercooled liquid to the hexagonal phase through the cubic phase with an integration time of one second. This result is considered to indicate that the pure water may be instantaneously transferred from the supercooled liquid through the cubic phase to the hexagonal phase.

著者

村上 文哉 阿部 周司 梶原 一人

出版者

低温生物工学会

雑誌

低温生物工学会誌 (ISSN:13407902)

巻号頁・発行日

vol.65, no.2, pp.67-70, 2019 (Released:2020-01-06)

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Raffinose pentahydrate (R5W) was dehydrated at 30oC under a KOH saturated solution environment to prepare raffinose tetrahydrate (R4W). During the dehydration, the sample was measured by differential scanning calorimeter (DSC) and peak distortion was observed. Thus, an intermediate between R5W and R4W was detected. Even during the water absorption of R4W to R5W, DSC peak distortion was observed, indicating that an intermediate between R5W and R4W was generated. However, the intermediates of the dehydration and water absorption processes were considered to be different hydrates, named R4'W and R5'W, respectively. Moreover, the melting points of the hydrates from R5W to raffinose low hydrate were measured. These results suggest the existence of raffinose hydrate lower than R3W.

著者

梶原 一人 茂木 昭仁 中村 正幸

出版者

低温生物工学会

雑誌

低温生物工学会誌 (ISSN:13407902)

巻号頁・発行日

vol.44, no.2, pp.119-122, 1998-12-28

被引用文献数

1

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Double crystallizations during warming observed with the certain compositions of NaCl-glucose-water system solution, were investigated by X-ray diffraction. From the results a lower temperature crystallization is identified as ice formation. Viscosities of the ternary system solutions were measured at 30℃. Viscosities of NaCl-glucose-water system solutions are higher than those of KCl-glucose-water system solutions in the same compositions.