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A study on Growing of Ice Crystal after Breaking of Super Cooling Condition by Numerical Simulations and MRI Measurements
https://oacis.repo.nii.ac.jp/records/1697
https://oacis.repo.nii.ac.jp/records/1697c143c257-558d-4d9f-a36f-442e2e78cddf
名前 / ファイル | ライセンス | アクション |
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26282017_TJSRAE_34-1-57.pdf (1.4 MB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2019-03-11 | |||||
タイトル | ||||||
タイトル | A study on Growing of Ice Crystal after Breaking of Super Cooling Condition by Numerical Simulations and MRI Measurements | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題 | Ice crystallization, Super cooling condition, Numerical simulation, MRI | |||||
資源タイプ | ||||||
資源タイプ | journal article | |||||
著者 |
Kobayashi, Rika
× Kobayashi, Rika× Macasero, Arlyn Dublin× Matsukawa, Shingo |
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書誌情報 |
日本冷凍空調学会論文集 en : Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers 巻 34, 号 1, p. 57-60, 発行日 2017-03-31 |
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抄録 | ||||||
内容記述 | Numerical simulations and magnetic resonance imaging (MRI) measurements have been carried out for a better understanding of the behavior in ice crystal growing after breaking of super cooling condition in aqueous solutions. The numerical simulations showed that a fast cooling from outside caused ice nucleation from the outer edge and the expansion of bulky ice crystal, on the other hand, a slow cooling showed ice nucleation from inside and expansion of fibrous ice crystal. Temperature measurements and MRI measurements for a phantom test sample with cylindrical double layer structure showed that frisky ice crystals were outbreak throughout the outer layer inducing the temperature increase up to 0 degree after the breaking of super cooling condition and the inner layer stayed as a liquid at the lower temperature, and after that, bulk ice crystals were expanded from the surface of the inner part in outer layer causing the increase of temperature of inner part. |
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内容記述 | ||||||
内容記述 | Original: Trans. JSRAE, Vol.33, No.3, pp.261-266,(2016), "数値シミュレーションとMRI測定による過冷却解消後の氷結晶の成長に関する考察", https://doi.org/10.11322/tjsrae.16-21NR_OA | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 13444905 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA11125910 | |||||
DOI | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | DOI | |||||
関連識別子 | https://doi.org/10.11322/tjsrae.17-02T | |||||
権利 | ||||||
権利情報 | Posted with approval of Japan Society of Refrigerating and Air Conditioning Engineers | |||||
情報源 | ||||||
関連識別子 | https://doi.org/10.11322/tjsrae.17-02T | |||||
関連名称 | Publisher's Version/PDF | |||||
情報源 | ||||||
関連識別子 | https://www.jsrae.or.jp/ | |||||
関連名称 | 日本冷凍空調学会 | |||||
情報源 | ||||||
関連識別子 | https://kaken.nii.ac.jp/ja/grant/KAKENHI-PROJECT-26282017/ | |||||
関連名称 | KAKEN研究課題: 食品ハイドロゲルのミクロ相分離構造がテクスチャーに与える影響 | |||||
情報源 | ||||||
関連識別子 | https://nrid.nii.ac.jp/ja/nrid/1000030293096/ | |||||
関連名称 | 研究代表者: 松川 真吾 (東京海洋大学) | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
件名 | ||||||
主題 | 科学研究費研究成果 | |||||
論文ID(NAID) | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | NAID | |||||
関連識別子 | 40021154208 | |||||
出版者 | ||||||
出版者 | 日本冷凍空調学会 | |||||
科学研究費研究課題 | ||||||
主題 | 食品ハイドロゲルのミクロ相分離構造がテクスチャーに与える影響 | |||||
科学研究費研究課題 | ||||||
主題 | Effect of Micro Phase Separation in Food Hydrogels on Texture | |||||
研究課題番号 | ||||||
内容記述 | 26282017 |