Documents disponibles écrits par cet auteur

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) / Koji Matsumoto in International journal of refrigeration, Vol. 36 N° 3 (Mai 2013) 

Public ISBD [article]  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

Investigation of method for measuring adhesion force of ice in nano/micro scale by using SPM / Koji Matsumoto in International journal of refrigeration, Vol. 35 N° 1 (Janvier 2012) 

Public ISBD [article]  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

Study of scraping force of ice growing on cooling solid surface / Koji Matsumoto in International journal of refrigeration, Vol. 33 N° 2 (Mars 2010) 

Public ISBD [article]  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

Study on formation of ice slurry by W/O emulsion (discussion for promoting propagation of supercooling dissolution due to AC voltage impression) / Koji Matsumoto in International journal of refrigeration, Vol. 33 N° 8 (Décembre 2010) 

Public ISBD [article]  in International journal of refrigeration > Vol. 33 N° 8 (Décembre 2010) . - pp. 1598-1604 Titre : Study on formation of ice slurry by W/O emulsion (discussion for promoting propagation of supercooling dissolution due to AC voltage impression) Titre original : Etude sur la génération de coulis de glace à l’aide d’une émulsion eau-huile (discussion sur la proportion de la propagation de la dissolution surrefroidie sous l’effet d’une tension électrique alternative) Type de document : texte imprimé Auteurs : Koji Matsumoto, Auteur ; Hirofumi Yamauchi, Auteur ; Yoshikazu Teraoka, Auteur Année de publication : 2011 Article en page(s) : pp. 1598-1604 Note générale : Génie Mécanique Langues : Anglais (eng) Mots-clés : Ice  slurry  Emulsion  Water  Oil  Review  Process  Electric  field  Alternating  current Index. décimale : 621.5 Energie pneumatique. Machinerie et outils. Réfrigération Résumé : In an ice storage system, use of a water-in-oil (W/O) emulsion is an effective means of forming ice slurry. It is possible to form ice slurry by cooling the emulsion without the adhesion of ice to a cooling wall because water contained in the emulsion does not come in direct contact with the cooling wall. However, the start of propagation of supercooling dissolution barely occurs and the subsequent rate of propagation is much slower. In a previous study, it was clarified that DC voltage impression to the emulsion was effective in promoting the propagation of supercooling dissolution of the emulsion. In the present paper, the validity of applying an AC voltage to the emulsion in place of a DC voltage is discussed. Moreover, under a fixed composition ratio of water and oil in the emulsion, influences of varying the magnitudes of the applied AC voltage and frequency on the propagation process are clarified. DEWEY : 621.5 ISSN : 0140-7007 En ligne : http://www.sciencedirect.com/science/article/pii/S0140700709002400 [article] Study on formation of ice slurry by W/O emulsion (discussion for promoting propagation of supercooling dissolution due to AC voltage impression) = Etude sur la génération de coulis de glace à l’aide d’une émulsion eau-huile (discussion sur la proportion de la propagation de la dissolution surrefroidie sous l’effet d’une tension électrique alternative) [texte imprimé] / Koji Matsumoto, Auteur ; Hirofumi Yamauchi, Auteur ; Yoshikazu Teraoka, Auteur . - 2011 . - pp. 1598-1604. Génie Mécanique Langues : Anglais (eng) in International journal of refrigeration > Vol. 33 N° 8 (Décembre 2010) . - pp. 1598-1604 Mots-clés : Ice  slurry  Emulsion  Water  Oil  Review  Process  Electric  field  Alternating  current Index. décimale : 621.5 Energie pneumatique. Machinerie et outils. Réfrigération Résumé : In an ice storage system, use of a water-in-oil (W/O) emulsion is an effective means of forming ice slurry. It is possible to form ice slurry by cooling the emulsion without the adhesion of ice to a cooling wall because water contained in the emulsion does not come in direct contact with the cooling wall. However, the start of propagation of supercooling dissolution barely occurs and the subsequent rate of propagation is much slower. In a previous study, it was clarified that DC voltage impression to the emulsion was effective in promoting the propagation of supercooling dissolution of the emulsion. In the present paper, the validity of applying an AC voltage to the emulsion in place of a DC voltage is discussed. Moreover, under a fixed composition ratio of water and oil in the emulsion, influences of varying the magnitudes of the applied AC voltage and frequency on the propagation process are clarified. DEWEY : 621.5 ISSN : 0140-7007 En ligne : http://www.sciencedirect.com/science/article/pii/S0140700709002400

Study on formation of ice slurry by W/O emulsion (discussion for promoting propagation of supercooling dissolution due to DC voltage impression) / Koji Matsumoto in International journal of refrigeration, Vol. 33 N° 8 (Décembre 2010) 

Public ISBD [article]  in International journal of refrigeration > Vol. 33 N° 8 (Décembre 2010) . - pp. 1590-1597 Titre : Study on formation of ice slurry by W/O emulsion (discussion for promoting propagation of supercooling dissolution due to DC voltage impression) Titre original : Etude sur la génération de coulis de glace à l'aide d'une émulsion eau-huile (discussion sur la proportion de la propagation de la dissolution surrefroidie sous l'effet d'une tension électrique continue) Type de document : texte imprimé Auteurs : Koji Matsumoto, Auteur ; Hirofumi Yamauchi, Auteur ; Yoshikazu Teraoka, Auteur Année de publication : 2011 Article en page(s) : pp. 1590-1597 Note générale : Génie Mécanique Langues : Anglais (eng) Mots-clés : Energy  storage  Ice  slurry  Emulsion  Freezing  Supercooling Index. décimale : 621.5 Energie pneumatique. Machinerie et outils. Réfrigération Résumé : This study is focused on a W/O (water-in-oil) emulsion with 60–80% water contents for formation of ice slurry in ice storage system. The emulsion is made of oil–water mixture with a little amino group modified silicone oil additive. Ice slurry could be formed by cooling the emulsion without ice adhesion to a cooling wall because of its structural feature. However, it was found that propagation of supercooling dissolution of the emulsion hardly started and the propagation rate was much slower. In this study, in order to promote propagation of supercoolng dissolution of the emulsion without ice nucleus charging, the DC voltage is applied to the emulsion during the cooling process. And then, influences of the magnitude of applied voltage, the composition ratio of water and oil (water content), and the distance between electrodes on the propagation process are clarified. DEWEY : 621.5 ISSN : 0140-7007 En ligne : http://www.sciencedirect.com/science/article/pii/S0140700709002333 [article] Study on formation of ice slurry by W/O emulsion (discussion for promoting propagation of supercooling dissolution due to DC voltage impression) = Etude sur la génération de coulis de glace à l'aide d'une émulsion eau-huile (discussion sur la proportion de la propagation de la dissolution surrefroidie sous l'effet d'une tension électrique continue) [texte imprimé] / Koji Matsumoto, Auteur ; Hirofumi Yamauchi, Auteur ; Yoshikazu Teraoka, Auteur . - 2011 . - pp. 1590-1597. Génie Mécanique Langues : Anglais (eng) in International journal of refrigeration > Vol. 33 N° 8 (Décembre 2010) . - pp. 1590-1597 Mots-clés : Energy  storage  Ice  slurry  Emulsion  Freezing  Supercooling Index. décimale : 621.5 Energie pneumatique. Machinerie et outils. Réfrigération Résumé : This study is focused on a W/O (water-in-oil) emulsion with 60–80% water contents for formation of ice slurry in ice storage system. The emulsion is made of oil–water mixture with a little amino group modified silicone oil additive. Ice slurry could be formed by cooling the emulsion without ice adhesion to a cooling wall because of its structural feature. However, it was found that propagation of supercooling dissolution of the emulsion hardly started and the propagation rate was much slower. In this study, in order to promote propagation of supercoolng dissolution of the emulsion without ice nucleus charging, the DC voltage is applied to the emulsion during the cooling process. And then, influences of the magnitude of applied voltage, the composition ratio of water and oil (water content), and the distance between electrodes on the propagation process are clarified. DEWEY : 621.5 ISSN : 0140-7007 En ligne : http://www.sciencedirect.com/science/article/pii/S0140700709002333

Study on methods of measuring frost crystal dimensions/structure and frost scraping force using a scanning probe microscope / Koji Matsumoto in International journal of refrigeration, Vol. 34 N° 2 (Mars 2011) 

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