抄録
This study was carried out to study the effect of microwave dehydro-freezing using PVA sponge as an artificial porous media simulating the food sample. The PVA sponge were dehydrated to 0%, 40% weight loss and cooled to -25℃ in the freezing chamber. It was found that the microwave dehydration enhance the supercooling in the central region of the material due to low water content. This supercooling is almost the same as that at the surface region caused by the rapid cooling. There is little temperature difference between the surface and the central regions during the freezing process. The microscopic observations of the ice crystals indicate that the equivalent diameter of ice decreases with microwave dehydration and that the central region has smaller ice crystals than the surface region.
