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Détail de l'auteur
Auteur Koji Matsumoto
Documents disponibles écrits par cet auteur
Affiner la rechercheFormation of ozone ice by freezing water containing ozone micro-bubbles (Investigation into the influence of surfactant on characteristics of ice containing oxygen micro-bubbles) / Koji Matsumoto in International journal of refrigeration, Vol. 36 N° 3 (Mai 2013)
in International journal of refrigeration > Vol. 36 N° 3 (Mai 2013) . - pp. 842–851
Titre : Formation of ozone ice by freezing water containing ozone micro-bubbles (Investigation into the influence of surfactant on characteristics of ice containing oxygen micro-bubbles) Titre original : Formation de glace contentant de l'ozone en congelant de l'eau contenant des micro-bulles d'ozone (étude sur l'influence des agents tensio-actifs sur les caractéristiques de la glace contenant des micro-bulles d'oxygène) Type de document : texte imprimé Auteurs : Koji Matsumoto, Auteur ; Ko Sameshima, Auteur ; Yoshikazu Teraoka, Auteur Année de publication : 2013 Article en page(s) : pp. 842–851 Note générale : Refrigeration Langues : Anglais (eng) Mots-clés : Ice; Ozone-cold storage; Food; Sterilization; Bubbles; Surfactant Résumé : Recently, the use of ice containing trapped gaseous ozone, which provides the dual benefits of sterilization and deodorization, has gathered increased attention as a food cold storage method. As a method of efficiently trapping gaseous ozone in ice, the authors previously proposed the use of micro-bubbles with several tens of micro-meters in size. Since the process used to trap ozone micro-bubbles results in both ozone gas bubbles and dissolved ozone in the ice itself, both forms of ozone can be recovered and used effectively when the ice is melted. In this study, as the first step, gaseous oxygen is substituted for ozone, after which the suppression of oxygen micro-bubble coalescence, and decrease in the lifting speed of the bubbles caused by adding a small amount of surfactant, are investigated. Additionally, the influence of added surfactant on distribution of bubble size in ice, ice formation rate, mass of formed ice, and bubble content in ice are clarified. En ligne : http://www.sciencedirect.com/science/article/pii/S0140700712002903 [article] Formation of ozone ice by freezing water containing ozone micro-bubbles (Investigation into the influence of surfactant on characteristics of ice containing oxygen micro-bubbles) = Formation de glace contentant de l'ozone en congelant de l'eau contenant des micro-bulles d'ozone (étude sur l'influence des agents tensio-actifs sur les caractéristiques de la glace contenant des micro-bulles d'oxygène) [texte imprimé] / Koji Matsumoto, Auteur ; Ko Sameshima, Auteur ; Yoshikazu Teraoka, Auteur . - 2013 . - pp. 842–851.
Refrigeration
Langues : Anglais (eng)
in International journal of refrigeration > Vol. 36 N° 3 (Mai 2013) . - pp. 842–851
Mots-clés : Ice; Ozone-cold storage; Food; Sterilization; Bubbles; Surfactant Résumé : Recently, the use of ice containing trapped gaseous ozone, which provides the dual benefits of sterilization and deodorization, has gathered increased attention as a food cold storage method. As a method of efficiently trapping gaseous ozone in ice, the authors previously proposed the use of micro-bubbles with several tens of micro-meters in size. Since the process used to trap ozone micro-bubbles results in both ozone gas bubbles and dissolved ozone in the ice itself, both forms of ozone can be recovered and used effectively when the ice is melted. In this study, as the first step, gaseous oxygen is substituted for ozone, after which the suppression of oxygen micro-bubble coalescence, and decrease in the lifting speed of the bubbles caused by adding a small amount of surfactant, are investigated. Additionally, the influence of added surfactant on distribution of bubble size in ice, ice formation rate, mass of formed ice, and bubble content in ice are clarified. En ligne : http://www.sciencedirect.com/science/article/pii/S0140700712002903
in International journal of refrigeration > Vol. 35 N° 1 (Janvier 2012) . - pp. 130–141
Titre : Investigation of method for measuring adhesion force of ice in nano/micro scale by using SPM Titre original : Etude sur la méthode à employer pour mesurer le degré d’adhésion de la glace à l’échelle nano et micro à l’aide de la microscopie à balayage Type de document : texte imprimé Auteurs : Koji Matsumoto, Auteur ; Musashi Akaishi, Auteur ; Yoshikazu Teraoka, Auteur Année de publication : 2012 Article en page(s) : pp. 130–141 Note générale : Génie mécanique Langues : Anglais (eng) Mots-clés : Adhesion Ice Condensation Supercooling Surface tension Résumé : Ice adhesion to a cooling solid surface occurs in many situations, and it causes many serious problems that can lead to economic losses. Therefore, it is necessary to clarify the mechanism of ice adhesion to a cooling surface. In past studies, the adhesion force of ice was reported to be strongly governed by the surface energy of the cooling solid surface. In consideration of this surface energy, it is essential to investigate the ice adhesion force on a nano/micro scale. However, very little research has been conducted in nano/micro scale. Thus, in this paper, by using a scanning probe microscope (SPM), the methods for measuring the ice adhesion force and contact area between the cooling solid surface and formed ice are proposed, and the optimal measurement conditions of the SPM are determined. Then, the validity and effectiveness of the method are clarified. ISSN : 0140-7007 En ligne : http://www.sciencedirect.com/science/article/pii/S0140700711002180 [article] Investigation of method for measuring adhesion force of ice in nano/micro scale by using SPM = Etude sur la méthode à employer pour mesurer le degré d’adhésion de la glace à l’échelle nano et micro à l’aide de la microscopie à balayage [texte imprimé] / Koji Matsumoto, Auteur ; Musashi Akaishi, Auteur ; Yoshikazu Teraoka, Auteur . - 2012 . - pp. 130–141.
Génie mécanique
Langues : Anglais (eng)
in International journal of refrigeration > Vol. 35 N° 1 (Janvier 2012) . - pp. 130–141
Mots-clés : Adhesion Ice Condensation Supercooling Surface tension Résumé : Ice adhesion to a cooling solid surface occurs in many situations, and it causes many serious problems that can lead to economic losses. Therefore, it is necessary to clarify the mechanism of ice adhesion to a cooling surface. In past studies, the adhesion force of ice was reported to be strongly governed by the surface energy of the cooling solid surface. In consideration of this surface energy, it is essential to investigate the ice adhesion force on a nano/micro scale. However, very little research has been conducted in nano/micro scale. Thus, in this paper, by using a scanning probe microscope (SPM), the methods for measuring the ice adhesion force and contact area between the cooling solid surface and formed ice are proposed, and the optimal measurement conditions of the SPM are determined. Then, the validity and effectiveness of the method are clarified. ISSN : 0140-7007 En ligne : http://www.sciencedirect.com/science/article/pii/S0140700711002180
in International journal of refrigeration > Vol. 36 N° 4 (Juin 2013) . - pp. 1302–1309
Titre : Investigation of the influence of surfactant on the degree of supercooling (coexisting system of solid–liquid and gas–liquid interfaces) Titre original : Etude sur l'influence de l'agent tensio-actif sur le degré de surrefroidissement (système où les interfaces solide/liquide et gaz/liquide coexistent) Type de document : texte imprimé Auteurs : Koji Matsumoto, Auteur ; Yoshito Igarashi, Auteur ; Daisuke Shirai, Auteur Année de publication : 2013 Article en page(s) : pp. 1302–1309 Note générale : Refrigeration Langues : Anglais (eng) Mots-clés : Ice formation; Surfactant; Critical micelle concentration; Supercooling Résumé : In the ice formation process, supercooling, which results in COP degradation of the ice formation system, is avoidable. Thus, controlling supercooling dissolution would provide numerous benefits to the ice formation system. In order to control supercooling dissolution, we focus on the characteristics of hydrophilic surfactants. When hydrophilic surfactant is added to water, it is a great possibility that hydrophobic (lipophilic) surfactant molecules are adsorbed at gas–liquid and solid–liquid interfaces. Adsorption is assumed to affect supercooling dissolution. In the present study, in a coexisting system of solid–liquid and gas–liquid interfaces, a mixture of pure water and a small amount of hydrophilic surfactant is cooled in a test tube, the influence of the surfactant on the degree of supercooling of the mixture is clarified, and the tendencies of the degree of supercooling of the mixture above and below the critical micelle concentration are clarified. En ligne : http://www.sciencedirect.com/science/article/pii/S0140700713000303 [article] Investigation of the influence of surfactant on the degree of supercooling (coexisting system of solid–liquid and gas–liquid interfaces) = Etude sur l'influence de l'agent tensio-actif sur le degré de surrefroidissement (système où les interfaces solide/liquide et gaz/liquide coexistent) [texte imprimé] / Koji Matsumoto, Auteur ; Yoshito Igarashi, Auteur ; Daisuke Shirai, Auteur . - 2013 . - pp. 1302–1309.
Refrigeration
Langues : Anglais (eng)
in International journal of refrigeration > Vol. 36 N° 4 (Juin 2013) . - pp. 1302–1309
Mots-clés : Ice formation; Surfactant; Critical micelle concentration; Supercooling Résumé : In the ice formation process, supercooling, which results in COP degradation of the ice formation system, is avoidable. Thus, controlling supercooling dissolution would provide numerous benefits to the ice formation system. In order to control supercooling dissolution, we focus on the characteristics of hydrophilic surfactants. When hydrophilic surfactant is added to water, it is a great possibility that hydrophobic (lipophilic) surfactant molecules are adsorbed at gas–liquid and solid–liquid interfaces. Adsorption is assumed to affect supercooling dissolution. In the present study, in a coexisting system of solid–liquid and gas–liquid interfaces, a mixture of pure water and a small amount of hydrophilic surfactant is cooled in a test tube, the influence of the surfactant on the degree of supercooling of the mixture is clarified, and the tendencies of the degree of supercooling of the mixture above and below the critical micelle concentration are clarified. En ligne : http://www.sciencedirect.com/science/article/pii/S0140700713000303
in International journal of refrigeration > Vol. 36 N° 3 (Mai 2013) . - pp. 862–869
Titre : Investigation on controlling ice adhesion force to solid surface by using thin film made from silane-coupler Titre original : Etude sur la possibilité de régulation de la force d'adhésion de la glace à une surface solide à l'aide d'une pellicule mince d'agent de couplage au silane Type de document : texte imprimé Auteurs : Koji Matsumoto, Auteur ; Hiroyuki Inaba, Auteur ; Keisuke Murahashi, Auteur Année de publication : 2013 Article en page(s) : pp. 862–869 Note générale : Refrigeration Langues : Anglais (eng) Mots-clés : Ice; Adhesion; Surface state; Film; Silane-coupler Résumé : Ice adhesion to a cooling solid surface sometimes causes a major accident. While, recently, strong ice adhesion force is positively used to fix a workpiece on a table of machine tool during processing. Therefore, it is necessary to control ice adhesion force to the cooling solid surface. However, the control is indeed a nasty problem to handle. In this paper, as a control method of ice adhesion force to the cooling solid surface, a thin film made from a silane-coupler coated on the solid surface is investigated. The silane-coupler has an organic functional and alkoxyl groups, and the alkoxyl group is changed into a silanol group by hydrolysis. And it is expected that the silanol group can be linked with the slid surface through a hydrogen bonding, while ice adhesion force can be controlled by a characteristic of the organic functional group. And a possibility of control of ice adhesion force due to the thin film is investigated. And endurance and mechanical durability of surface modification by the thin film are also compared with those by conventional methods. En ligne : http://www.sciencedirect.com/science/article/pii/S0140700712003520 [article] Investigation on controlling ice adhesion force to solid surface by using thin film made from silane-coupler = Etude sur la possibilité de régulation de la force d'adhésion de la glace à une surface solide à l'aide d'une pellicule mince d'agent de couplage au silane [texte imprimé] / Koji Matsumoto, Auteur ; Hiroyuki Inaba, Auteur ; Keisuke Murahashi, Auteur . - 2013 . - pp. 862–869.
Refrigeration
Langues : Anglais (eng)
in International journal of refrigeration > Vol. 36 N° 3 (Mai 2013) . - pp. 862–869
Mots-clés : Ice; Adhesion; Surface state; Film; Silane-coupler Résumé : Ice adhesion to a cooling solid surface sometimes causes a major accident. While, recently, strong ice adhesion force is positively used to fix a workpiece on a table of machine tool during processing. Therefore, it is necessary to control ice adhesion force to the cooling solid surface. However, the control is indeed a nasty problem to handle. In this paper, as a control method of ice adhesion force to the cooling solid surface, a thin film made from a silane-coupler coated on the solid surface is investigated. The silane-coupler has an organic functional and alkoxyl groups, and the alkoxyl group is changed into a silanol group by hydrolysis. And it is expected that the silanol group can be linked with the slid surface through a hydrogen bonding, while ice adhesion force can be controlled by a characteristic of the organic functional group. And a possibility of control of ice adhesion force due to the thin film is investigated. And endurance and mechanical durability of surface modification by the thin film are also compared with those by conventional methods. En ligne : http://www.sciencedirect.com/science/article/pii/S0140700712003520
in International journal of refrigeration > Vol. 33 N° 2 (Mars 2010) . - pp. 419-427
Titre : Study of scraping force of ice growing on cooling solid surface Titre original : Etude sur la force de raclage de la glace formée sur une surface solide refroidie Type de document : texte imprimé Auteurs : Koji Matsumoto, Auteur ; Takahiro Akimoto, Auteur ; Yoshikazu Teraoka, Auteur Année de publication : 2011 Article en page(s) : pp. 419-427 Note générale : Génie Mécanique Langues : Anglais (eng) Mots-clés : Thermal storage Ice tank Measurement Mechanical property Adhesion Ice Scraped surface Ice slurry Index. décimale : 621.5 Energie pneumatique. Machinerie et outils. Réfrigération Résumé : In a dynamic ice storage system, one of typical methods to form ice slurry is a “Harvest method” where ice growing on the cooling surface is scraped by a rotary knife. This method has an advantage that ice adhesion to a cooling wall, which is a serious problem in a conventional method, is not necessary to be considered. In this study, ice was formed on a carbon steel surface by cooling an ethylene-glycol solution with stirring, and ice growing on the cooling surface was scraped. At that time, scraping force was measured, varying supercooling degrees of the solution, ice formation times, concentrations of the solution and surface temperatures and surface roughness of the carbon steel. And, influences of the above parameters on scraping force were clarified, and behaviors of ice scraped from the carbon steel surface were classified. Moreover, ice growing on the surface was continuously scraped repeatedly. At that time, influence of the number of scrapings on scraping force was clarified. DEWEY : 621.5 ISSN : 0140-7007 En ligne : http://www.sciencedirect.com/science/article/pii/S014070070900245X [article] Study of scraping force of ice growing on cooling solid surface = Etude sur la force de raclage de la glace formée sur une surface solide refroidie [texte imprimé] / Koji Matsumoto, Auteur ; Takahiro Akimoto, Auteur ; Yoshikazu Teraoka, Auteur . - 2011 . - pp. 419-427.
Génie Mécanique
Langues : Anglais (eng)
in International journal of refrigeration > Vol. 33 N° 2 (Mars 2010) . - pp. 419-427
Mots-clés : Thermal storage Ice tank Measurement Mechanical property Adhesion Ice Scraped surface Ice slurry Index. décimale : 621.5 Energie pneumatique. Machinerie et outils. Réfrigération Résumé : In a dynamic ice storage system, one of typical methods to form ice slurry is a “Harvest method” where ice growing on the cooling surface is scraped by a rotary knife. This method has an advantage that ice adhesion to a cooling wall, which is a serious problem in a conventional method, is not necessary to be considered. In this study, ice was formed on a carbon steel surface by cooling an ethylene-glycol solution with stirring, and ice growing on the cooling surface was scraped. At that time, scraping force was measured, varying supercooling degrees of the solution, ice formation times, concentrations of the solution and surface temperatures and surface roughness of the carbon steel. And, influences of the above parameters on scraping force were clarified, and behaviors of ice scraped from the carbon steel surface were classified. Moreover, ice growing on the surface was continuously scraped repeatedly. At that time, influence of the number of scrapings on scraping force was clarified. DEWEY : 621.5 ISSN : 0140-7007 En ligne : http://www.sciencedirect.com/science/article/pii/S014070070900245X
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