Abstract
It is important to establish permanent technologies for the cryopreservation of foods and organs. For this purpose, the present authors have focused on winter flounder antifreeze protein as an additive. We have measured temperature field and heat flux near the interface during unidirectional freezing of the aqueous solution of antifreeze protein in a narrow space. We have applied the detection of near-infrared light using a camera to the measurement. In this report, we verify that the near-infrared light of 1921nm is appropriate for the measurement. We also discuss the heat fluxes near the interfaces of ice/water and ice/solution.
