Effects of freezing conditions on enzyme impregnation into food materials by freeze-thaw infusion

Kenya Shibata, Koji Sakamoto, Masako Ishihara, Sayaka Nakatsu, Ryo Kajihara, Mitsuya Shimoda

研究成果: ジャーナルへの寄稿記事

7 引用 (Scopus)

抄録

Freeze-thaw infusion (FI) is a new technique for rapid impregnation of enzymes into food materials. Volume expansion has been observed when freeze-thawed potatoes were exposed to vacuum. Therefore, the effects of freezing treatment on volume expansion and enzyme impregnation were investigated. According to the progress in freezing, the volume expansion ratio increased to over 20%, and enzyme impregnation efficiency was also increased. A distinctive correlation was found between the volume expansion ratio and enzyme impregnation efficiency. During volume expansion, the air expanded in the materials, thereby pushing out the inner liquid from the materials. Thus, enzyme impregnation by FI appears to result from rapid influx of the enzyme solution into the expanding space formed in the materials.

元の言語英語
ページ(範囲)359-364
ページ数6
ジャーナルFood Science and Technology Research
16
発行部数5
DOI
出版物ステータス出版済み - 9 1 2010

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Impregnation
Freezing
freezing
Enzymes
Food
enzymes
Vacuum
Solanum tuberosum
Air
potatoes
air
liquids
Liquids

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Chemical Engineering(all)
  • Marketing
  • Industrial and Manufacturing Engineering

これを引用

Effects of freezing conditions on enzyme impregnation into food materials by freeze-thaw infusion. / Shibata, Kenya; Sakamoto, Koji; Ishihara, Masako; Nakatsu, Sayaka; Kajihara, Ryo; Shimoda, Mitsuya.

:: Food Science and Technology Research, 巻 16, 番号 5, 01.09.2010, p. 359-364.

研究成果: ジャーナルへの寄稿記事

Shibata, K, Sakamoto, K, Ishihara, M, Nakatsu, S, Kajihara, R & Shimoda, M 2010, 'Effects of freezing conditions on enzyme impregnation into food materials by freeze-thaw infusion', Food Science and Technology Research, 巻. 16, 番号 5, pp. 359-364. https://doi.org/10.3136/fstr.16.359
Shibata, Kenya ; Sakamoto, Koji ; Ishihara, Masako ; Nakatsu, Sayaka ; Kajihara, Ryo ; Shimoda, Mitsuya. / Effects of freezing conditions on enzyme impregnation into food materials by freeze-thaw infusion. :: Food Science and Technology Research. 2010 ; 巻 16, 番号 5. pp. 359-364.
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