抄録
We have focused on winter flounder antifreeze protein as a useful agent to establish technologies for the cryopreservation of foods and organs. The purpose of this study is to clarify the freezing characteristics of flowing aqueous solution of antifreeze protein. We have measured near-infrared light using a camera and obtain temperature field near the ice/water interface during unidirectional freezing of water flowing in a mini-channel. We found a problem for our calibration. Moreover, we carry out visualization of flow field of freezing aqueous solution of antifreeze protein near the interface. The high velocity occurs due to the narrower cross section due to the freezing.
