巻号一覧
2 巻 (1985)
- 3 号 p. 155-
- 2 号 p. 71-
- 1 号 p. 1-
2 巻, 1 号
選択された号の論文の7件中1～7を表示しています
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永野 弘1985 年 2 巻 1 号 p. 1-10
発行日: 1985年
公開日: 2012/03/14
ジャーナル フリーSeveral topics in the field of cryogenic engineering are described. Those are cryopumping and small refrigerators, Squid and its applications, large superconducting equipments such as a magnet for nuclear fusion, a magnet for NMR-CT, and magnetic refrigerators.抄録全体を表示PDF形式でダウンロード (597K) -
加藤 舜郎1985 年 2 巻 1 号 p. 11-22
発行日: 1985年
公開日: 2012/03/14
ジャーナル フリーAuthor presents his review paper on a noticeable trend of late years in meat refrigeration characterizing in three technological concerns such as increase of operation efficiency in chilling and freezing which result in substantial reduction of energy consumption, improvement in meat tenderness and re-examination of the currently available T. T. T. data for frozen meat storage.
He considers from industrial point of view that the new trend has been much encouraged by many research papers so far published treating three topics as follows ;1) removal of meat from unchilled carcass (hot boning) which saves time and energy used for operation and helps a concomitant reasonable reduction of refrigeration facilities, 2) electrical stimulation of carcass in order to protect meat from adverse toughening due to cold shortening and 3) processing-induced changes in frozen storage life of meat. And he makes a brief comment on each topic to elucidate its technological or economical significance and gives a review of relevant studies abroad, citing abstracts of many papers from IIR Bulletin and International Journal of Refrigeration issued in last two or three years.抄録全体を表示PDF形式でダウンロード (776K) -
小嶋 秩夫, 大高 建夫1985 年 2 巻 1 号 p. 23-34
発行日: 1985年
公開日: 2012/03/14
ジャーナル フリーThe three Japanese coastal fish species, sardine (Sardinops melanosticta), mackerel (Scomber japonicus) and saury (Cololabis saira) was frozen under commercial condition and stored at -18, -23, -30 and -40°C for 12 months. During frozen storage the quality was measured by determining the K value (freshness index), peroxide value (POV) of fat, a mount of free drip, water-holding capacity of muscle, weight ratio of cooking loss, histological feature of frozen and thawed muscle, and organoleptic test at regular intervals (each 2 months). Storage life of frozen sardine was 6 months at -18°C and 12 months at below -23°C. On frozen mackerel it was 6 months at -18°C. 8 months at -23°C and 12 months at below -30°C. On saury it was 6 months at 18°C and 12 months at below -23°C.抄録全体を表示PDF形式でダウンロード (768K) -
-マグロ肉のATP分解物から見たT. T. T.-
〔商業的規模における大型凍結形態での研究〕田中 武夫, 浜本 裕吉, 西脇 興二1985 年 2 巻 1 号 p. 35-43
発行日: 1985年
公開日: 2012/03/14
ジャーナル フリーAs described in the preceding paper 1), there is a demand in the tuna industry from the view point of energy saving for setting up T. T. T. of on-board frozen tuna during on-land frozen storage. Three groups of tuna being composed of three different species, yellowfin (YF), southern bluefin (SB) and bigeye (BE) tuna which had been frozen on-board commercially were further stored experimentally at -40, - 30 and -20°C. K1 value (one of freshness index for fish) and K2 value (one of taste component index for fish meat) were used as quality index for T. T. T. decision.
Results are as follows :
Both values of three tunas examined did not change appreciably throughout storage at any temperature of -20, - 30 and -40°C. These findings indicated that T. T. T. of YF and SB was estimated to be 6 months∗ at least, and that of BE to be 17 months∗ at least as far as it was judged on bases of K1) and K2 values. (Asterisks indicate merely the length of the experimental storage, ac tual T. T. T. therefore, must be longer).抄録全体を表示PDF形式でダウンロード (427K) -
-アカガイ肉の冷結貯蔵中における微細構造の変化-宋 大鎮, 高橋 一郎, 小長谷 史郎, 田中 武夫1985 年 2 巻 1 号 p. 45-49
発行日: 1985年
公開日: 2012/03/14
ジャーナル フリーChanges in the morphology of ark shell, Anadara broughtonii (Shrenk) foot muscle occurring during three months storage at -10°C and -40°C were examined by electron microscopy. Previous light microscopic study showed that muscle fibers of ark shell muscle, being a king of smooth muscle, were tightly and finely arranged but orientated randomly and every muscle fiber exhibits wavines.
By electron microscopy, it was observed that thick filaments were also orientated randomly and wavy within the muscle fibers. 1n the thawed muscle tissue, especially in the tissue which had been stored at -10°C for three months, empty spaces were observed in and outside the muscle fibers. The thick filaments became more compact and they seemed to be aggregated to some extent. No morphological changes were observed in the thick filaments of the thawed muscle tissue which were stored at -40°C for the same period.抄録全体を表示PDF形式でダウンロード (520K) -
木上 徹, 三枝 省五, 上松 公彦, 渡部 康一1985 年 2 巻 1 号 p. 51-57
発行日: 1985年
公開日: 2012/03/14
ジャーナル フリーThe isobaric specific heat capacity of Refrigerant 13B1 (CBrF3) has been measured by the flow calorimeter. Thirty-four measurements were obtained in the gaseous region for temperatures 283 to 383 K up to 3 MPa including the region near the saturation line. The sample purity used was 99.99 wt%. The uncertainty of the measurements was estimated to be less than 1.3% and the reproducibility has been confirmed to be less than 0.7%. The present results reveal the bahavior of the isobaric specific heat capacity of R 13B1 in the gaseous region.
The present results were compared with the values calculated by the available equations of state. The comparison shows that no equation of state describes the present results with satisfactory accuracy.抄録全体を表示PDF形式でダウンロード (367K) -
池内 正毅, 田中 直樹, 弓倉 恒雄1985 年 2 巻 1 号 p. 59-69
発行日: 1985年
公開日: 2012/03/14
ジャーナル フリーFlow pattern of refrigerant in a heat exchanger tube changes depending on vapor quality, tube diameter, refrigerant flow rate and refrigerant properties. High flow rate causes mist flow where the quality is from 0.8 to 1.0. 1n this flow pattern, the liquid film detaches from the tube wall so that the heat flow is intervened.
The heat transfer coefficient generally increases with the flow rate. But the pressure drop of refrigerant flow simultaneously increases and the region of the mist flow enlarges. In order to reduce the pressure drop and suppress the mist flow, we have developped a small liquid-vapor separator that removes the vapor from the evaporating refrigerant flow. This separator is equipped in the middle of the evaporator where the flow pattern is annular. The experiments to evaluate the effect of this separator were carried out and the following conclutions were obtained.
(1) Average heat transfer coefficient increases by 30-60 %.
(2) Pressure drop reduces by 20-30 %.
(3) Cooling Capacity increases by 2-9 %.抄録全体を表示PDF形式でダウンロード (551K)
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