Auteur Yoshikazu Teraoka
Documents disponibles écrits par cet auteur (6)
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Koji Matsumoto, Auteur ; Ko Sameshima, Auteur ; Yoshikazu Teraoka, Auteur |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 [...]
Article : texte imprimé
Koji Matsumoto, Auteur ; Musashi Akaishi, Auteur ; Yoshikazu Teraoka, Auteur |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, t[...]
Article : texte imprimé
Koji Matsumoto, Auteur ; Takahiro Akimoto, Auteur ; Yoshikazu Teraoka, Auteur |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 [...]
Article : texte imprimé
Koji Matsumoto, Auteur ; Hirofumi Yamauchi, Auteur ; Yoshikazu Teraoka, Auteur |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 em[...]
Article : texte imprimé
Koji Matsumoto, Auteur ; Hirofumi Yamauchi, Auteur ; Yoshikazu Teraoka, Auteur |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 c[...]
Article : texte imprimé
Koji Matsumoto, Auteur ; Yoshiaki Kenmotsu, Auteur ; Yoshikazu Teraoka, Auteur |Frosting on a cooling surface causes serious damage as well as economic losses. Therefore, it is necessary to clarify the mechanism of frosting on a cooling surface both scientifically and technologically. In addition, taking the size of frost c[...]
