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The process of freezing plant products
Reference
E05669
Principal Investigator / Supervisor
Professor Zhanfeng Cui
Co-Investigators /
Co-Supervisors
Institution
University of Oxford
Department
Engineering Science
Funding type
Research
Value (£)
110,149
Status
Completed
Type
Research Grant
Start date
17/02/1997
End date
17/08/1999
Duration
30 months
Abstract
It is proposed to study the effect of freezing rate on the denaturation and deactivation of proteins in the freezing process. The freezing process will be characterised experimentally in terms of parameters such as freezing rate, ice morphological microstructure, phase transition, etc. Biological assay will be used to quantify the protein damage. A thermodynamic model will be developed to describe the changes of chemical composition and physiological conditions (such as salt precipitation and pH shift) at the freezing front, their dependence on freezing rate, and their effect on protein activity. This model will be integrated with a heat transfer model, which is to be developed to predict freezing rate based on freezing operational conditions, to link the operation condition (freezing environment) and the product quality (protein activity). The effect of formulation will also be examined.
Summary
unavailable
Committee
Closed Committee - Engineering & Biological Systems (EBS)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
X - not in an Initiative
Funding Scheme
X – not Funded via a specific Funding Scheme
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