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NURKHOLIS HAMIDI
予備乾燥による冷凍保存法の改善に関する研究
The freezing quality is considerably affected by the formation and growth of ice crystal since the large ice crystal is harmful to the cells. In order to get new method for a good freezing quality we are considering that the reduction of water content in material before freezing has a potential to minimize the formation of harmful ice crystal. That is, the ice-formation probability should be decreased by reducing the water content before cooling. Then, this study present a novel freezing method combined with the microwave-vacuum drying.
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