低温生物工学会誌
Online ISSN : 2424-1555
Print ISSN : 1340-7902
4. 生体食品の凍結における諸機序とミクロ伝熱(セミナー : 生物資源の保存)
林 勇二郎多田 幸生
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キーワード: 凍結, 生体組織, 食品, 伝熱, 損傷
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2000 年 46 巻 1 号 p. 17-21

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This study has been conducted to predict heat transfer process and injury of cell during freezing of biological tissue. The physicochemical model has been developed, and the freezing of biological tissue was simulated in relating with the following micro-behavior; the partial freezing outside the cell, water permeation through cell membrane, ice formation inside cell at nucleation stage, and others relevant to the freezing injuries. By connecting the experimental and analytical method, viability of cell during freezing process was quantitatively discussed in conjunction with macro-heat transfer.

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© 2000 低温生物工学会
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