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

doi:10.3136/fstr.16.359

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

Food Science and Biotechnology

Research output: Contribution to journal › Article › peer-review

10 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	359-364
Number of pages	6
Journal	Food Science and Technology Research
Volume	16
Issue number	5
DOIs	https://doi.org/10.3136/fstr.16.359
Publication status	Published - Sept 2010

All Science Journal Classification (ASJC) codes

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

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abstract = "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.",

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AU - Shibata, Kenya

AU - Sakamoto, Koji

AU - Ishihara, Masako

AU - Nakatsu, Sayaka

AU - Kajihara, Ryo

AU - Shimoda, Mitsuya

PY - 2010/9

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AB - 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.

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

Abstract

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