{"created":"2023-07-27T06:50:21.380454+00:00","id":43103,"links":{},"metadata":{"_buckets":{"deposit":"64eefe61-2d6c-48f2-b720-379f32c448ec"},"_deposit":{"created_by":18,"id":"43103","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"43103"},"status":"published"},"_oai":{"id":"oai:kanazawa-u.repo.nii.ac.jp:00043103","sets":["2812:2813:2820"]},"author_link":["69324","69325"],"item_9_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-06-03","bibliographicIssueDateType":"Issued"},"bibliographicPageStart":"4p.","bibliographicVolumeNumber":"2011-2013","bibliographic_titles":[{"bibliographic_title":"平成25(2013)年度 科学研究費補助金 基盤研究(C) 研究成果報告書"},{"bibliographic_title":"2013 Fiscal Year Final Research Report","bibliographic_titleLang":"en"}]}]},"item_9_creator_33":{"attribute_name":"著者別表示","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{}],"nameIdentifiers":[{},{}]}]},"item_9_description_21":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"超音波振動を利用した食品の高品質冷凍技術の開発を目的に，超音波振動が水の過冷却と氷晶形成に及ぼす影響を実験的・理論的に追究した．超音波振動を高出力で付与した場合には過冷却の解除効果が顕在化するが，低出力で照射した場合には弱い過冷却の促進効果が見出された．また，超音波振動の振幅に20～25kHzの周期的な変動を付与することで過冷却促進効果が若干向上する結果を得た．さらに変動磁場の併用による促進効果が示された．また，分子動力学計算を行い，水分子に交番電場による攪乱を付与することで，氷晶成長の遅れを誘起できる可能性が示された．以上により，外部力を利用した食品の高品質冷凍技術の開発の基礎が得られた.","subitem_description_type":"Abstract"},{"subitem_description":"A method to actively controlling crystallization is one of promising technique for cryopreservation of food. The object of this project is to study the effects of ultrasonic vibration on supercooling of water. Two types of ultrasonic vibration; (a)amplitude-regulated vibration at frequency of 1MHz and (b)amplitude-modulated vibration, were tested. Regarding the case of amplitude-regulated vibration, the supercooling degree decreased with increasing ultrasonic power. On the other hand, as for amplitude-modulated vibration, a weak enhancement of supercooling was found at amplitude-modulated frequency of 20-25kHz. Furthermore, it was indicated that there is optimum value of ultrasonic power for enhancing supercooling degree, since the action of ultrasonic vibration would have two aspects as to promote and reduce nucleation. Summarizing these results, the mechanism of sonocrystalization in biological tissue was discussed in relation to method of ultrasonic irradiation.","subitem_description_type":"Abstract"}]},"item_9_description_22":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"研究課題/領域番号:23560221, 研究期間(年度):2011-2013","subitem_description_type":"Other"},{"subitem_description":"出典：研究課題「超音波振動を利用した氷晶形成の制御による食品の高品質冷凍技術の開発」課題番号:23560221\n（KAKEN：科学研究費助成事業データベース（国立情報学研究所））\n（https://kaken.nii.ac.jp/report/KAKENHI-PROJECT-23560221/23560221seika/)を加工して作成","subitem_description_type":"Other"}]},"item_9_description_5":{"attribute_name":"提供者所属","attribute_value_mlt":[{"subitem_description":"金沢大学機械工学系","subitem_description_type":"Other"}]},"item_9_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24517/00049450","subitem_identifier_reg_type":"JaLC"}]},"item_9_relation_28":{"attribute_name":"関連URI","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"https://kaken.nii.ac.jp/search/?qm=20179708"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://kaken.nii.ac.jp/search/?qm=20179708","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-23560221/"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-23560221/","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"https://kaken.nii.ac.jp/report/KAKENHI-PROJECT-23560221/23560221seika/"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://kaken.nii.ac.jp/report/KAKENHI-PROJECT-23560221/23560221seika/","subitem_relation_type_select":"URI"}}]},"item_9_version_type_25":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-12-22"}],"displaytype":"detail","filename":"TE-PR-TADA-Y-kaken 2014-4p.pdf","filesize":[{"value":"781.3 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"TE-PR-TADA-Y-kaken 2014-4p.pdf","url":"https://kanazawa-u.repo.nii.ac.jp/record/43103/files/TE-PR-TADA-Y-kaken 2014-4p.pdf"},"version_id":"24c7d170-c12a-41a6-9952-b22568095090"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"item_title":"超音波振動を利用した氷晶形成の制御による食品の高品質冷凍技術の開発","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"超音波振動を利用した氷晶形成の制御による食品の高品質冷凍技術の開発"},{"subitem_title":"Development of high-quality cryopreservation by active control of ice formation utilizing ultrasonic vibration","subitem_title_language":"en"}]},"item_type_id":"9","owner":"18","path":["2820"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-12-22"},"publish_date":"2017-12-22","publish_status":"0","recid":"43103","relation_version_is_last":true,"title":["超音波振動を利用した氷晶形成の制御による食品の高品質冷凍技術の開発"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2023-07-27T09:22:20.438236+00:00"}