Art

J-GLOBAL ID：200902238780779819   Reference number：09A1218007

Effect of the Grain Boundary of Ice Crystals in a Frozen Gelatin Solution on the Dielectric Properties at a Subzero Temperature

凍結ゼラチン溶液におけるサブゼロ温度での誘電性に対する氷晶の結晶粒界の影響

Author (7)： UENO Shigeaki (Graduate School of Agricultural Sci., Tohoku Univ.) ,  SHIRAKASHI Ryo (Inst. of Industrial Sci., The Univ. of Tokyo) ,  KUDOH Ken-ichi (Dep. of Precision Engineering, The Univ. of Tokyo) ,  HIGUCHI Toshiro (Dep. of Precision Engineering, The Univ. of Tokyo) ,  DO Gab-soo (Coll. of Bioresource Sciences, Nihon Univ.) ,  ARAKI Tetsuya (Graduate School of Agricultural and Life Sciences, The Univ. of Tokyo) ,  SAGARA Yasuyuki (Graduate School of Agricultural and Life Sciences, The Univ. of Tokyo)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 73  Issue： 11  Page： 2478-2482 (J-STAGE)  Publication year： 2009 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *dielectric property ,  *ice crystal ,  *grain boundary ,  gelatin ,  image analysis ,  number density ,  freezing speed ,  electrical conductivity ,  sub-zero treatment ,  temperature
Semi thesaurus term： サブゼロ温度

JST classification (2)： Other physical chemistry in general  (CB01030T) ,  Food quality  (FJ01040F)

Reference (33)：

• 1) Kuensting H, Ogawa Y, and Sugiyama J, J. Food Sci., 67, 721–724 (2002).
• 2) Ogawa Y, Kuensting H, Sugiyama J, Ohtani T, Liut X, Kokubo M, Kudoh K, and Higuchi T, J. Cereal Sci., 36, 1–7 (2002).
• 3) Maeda T, Do GS, Sugiyama J, Araki T, Tsuta M, Shiraga S, Ueda M, Yamada K, Takeya K, and Sagara Y, Biosci. Biotechnol. Biochem., 73, 1586–1590 (2009).
• 4) Tsuta M, Sugiyama J, and Sagara Y, J. Agric. Food Chem., 50, 48–52 (2002).
• 5) Haiying W, Shaozhi Z, and Guangming C, LWT, 40, 1112–1116 (2007).

Terms in the title (7)： 凍結 ,  ゼラチン ,  溶液 ,  サブ ,  誘電性 ,  氷晶 ,  結晶粒界