{"created":"2023-07-27T06:50:21.425220+00:00","id":43104,"links":{},"metadata":{"_buckets":{"deposit":"4fba6836-80b2-4ffd-bf0a-16f2dbe55ee8"},"_deposit":{"created_by":18,"id":"43104","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"43104"},"status":"published"},"_oai":{"id":"oai:kanazawa-u.repo.nii.ac.jp:00043104","sets":["2812:2813:2823"]},"author_link":["69324","69325"],"item_9_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-05-23","bibliographicIssueDateType":"Issued"},"bibliographicPageStart":"4p.","bibliographicVolumeNumber":"2008-2010","bibliographic_titles":[{"bibliographic_title":"平成22(2010)年度 科学研究費補助金 基盤研究(C) 研究成果報告書"},{"bibliographic_title":"2010 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":"超音波照射を利用した食品の高品質冷凍技術の開発を目的に,超音波振動が水および模擬食品(寒天ゲル)の過冷却状態と氷晶形成に及ぼす影響を実験的・理論的に追究した.超音波を高出力で照射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,高い過冷却度の状態から凍結が開始する場合には,超音波照射による氷晶の微細化効果が見られた.実験データ数が不足しているため,より詳細な検証が必要であるが,超音波照射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 irradiation on ice formation during freezing of food. In the experiments, agar gel or pure water was frozen under various irradiation methods of ultrasound. It was found that the supercooling state was released by applying ultrasound at high intensity level, since ultrasonic cavitation effects augmented. On the other hand, a delay in the nucleation temperature was caused by applying ultrasound at low intensity level. Secondly, ice structure size decreased with increasing ultrasonic power under given initial-supercooling degree. 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:20560183, 研究期間(年度):2008-2010","subitem_description_type":"Other"},{"subitem_description":"出典：研究課題「超音波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20560183\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-20560183/20560183seika/）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":"金沢大学理工研究域機械工学系","subitem_description_type":"Other"}]},"item_9_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24517/00049451","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-20560183/"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-20560183/","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"https://kaken.nii.ac.jp/report/KAKENHI-PROJECT-20560183/20560183seika/"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://kaken.nii.ac.jp/report/KAKENHI-PROJECT-20560183/20560183seika/","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 2011-4p.pdf","filesize":[{"value":"326.6 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"TE-PR-TADA-Y-kaken 2011-4p.pdf","url":"https://kanazawa-u.repo.nii.ac.jp/record/43104/files/TE-PR-TADA-Y-kaken 2011-4p.pdf"},"version_id":"3d3f8763-d727-4629-9c68-9a6aea6a67b4"}]},"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 technique of food by active control of ice formation utilizing ultrasonic irradiation","subitem_title_language":"en"}]},"item_type_id":"9","owner":"18","path":["2823"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-12-22"},"publish_date":"2017-12-22","publish_status":"0","recid":"43104","relation_version_is_last":true,"title":["超音波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":"2023-07-27T13:18:26.993512+00:00"}