G112 界面前進凍結における溶質の有効分配係数に及ぼす凍結速度の影響(OS-14:凝固・融解伝熱および結晶成長の新展開(1))

抄録

Cryoconcentration is commonly used in the bio-food industry in order to separate more concentrated phase from the initial solution. We have done experiments to obtain the effective partition coefficient of solution in progressive freezing-concentration by using the directional solidification method. The interface concentration was evaluated from the relation of the freezing-point depression degree to the temperature. The experimental data of sucrose were presented as a function of freezing velocity. It is confirmed that the increase of the heat transfer rate raises the ice progress velocity and decreases the effective partition coefficient.