Art

J-GLOBAL ID：201702248083051239   Reference number：17A1018356

Current State and Future Issues of Technology Development Concerned with Freezing and Thawing of Foods

食品の冷凍および解凍に関する技術開発の現状と今後の課題

Author (4)： ANDO YASUMASA (農業・食品産業技術総合研究機構) ,  NEI DAISUKE (農業・食品産業技術総合研究機構) ,  KONO SHINJI (前川製作所 技研) ,  NABETANI HIROSHI (農業・食品産業技術総合研究機構)
Material： 日本食品科学工学会誌  (Journal of the Japanese Society for Food Science and Technology)
Volume： 64  Issue： 8  Page： 391-428  Publication year： Aug. 15, 2017 
JST Material Number： F0895A  ISSN： 1341-027X  CODEN： NSKKEF  Document type： Article
Article type： 文献レビュー  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *frozen food ,  *refrigeration technology ,  *Technology ,  technology development ,  research and development ,  strategy ,  analysis ,  analysis (separation) ,  forecast ,  ice crystal ,  evaluation ,  quality assessment
Semi thesaurus term： *解凍技術 ,  research strategy ,  present state analysis ,  future view ,  ice crystal

JST classification (1)： Food freezing and refrigerasion  (FJ03020X)

Reference (241)：

• 1) Soto, V. and Borquez, R. (2001). Impingement jet freezing of biomaterials. Food Control, 12, 515-522.
• 2) Sarkar, A., Nitin, N., Karwe, M.V., and Singh, R.P. (2004). Fluid flow and heat transfer in air jet impingement in food processing. J. Food Sci., 69, CRH113-CRH122.
• 3) Sarkar, A. and Singh, R.P. (2004). Modeling flow and heat transfer during freezing of foods in forced airstreams. J. Food Sci., 69, E488-E496.
• 4) Lucas, T. and Raoult-Wack, A.L. (1998). Immersion chilling and freezing in aqueous refrigerating media : review and future trends. Int. J. Refrig., 21, 419-429.
• 5) Fikiin, A.G. (1994). Quick freezing of vegetables by hydrofluidisation. Proceedings of IIR conference “Refrigeration Science and Technology”, Istanbul, pp. 85-91.

Terms in the title (5)： 食品 ,  冷凍 ,  解凍 ,  開発 ,  現状