@article{oai:ir.kagoshima-u.ac.jp:00012725,
 author = {御木, 英昌 and 西元, 諄一},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-31},
 note = {An experimental study of vacuum thawing of frozen skipjack muscle in model of a infinite slab (thermal center; 5 cm from surface) has been made with respect to the thawing time and the distribution of temperatures (mass-average temperature) after thawing at temperatures between 10 and 25°C. At 15°C, water thawing (spraying 20~40 ml/cm^2 min) and air thawing (1 m/sec) was tested to be compared with vacuum thawing in all systems. Thawing time in this investigation was defined as the time for the thermal center of the thawed samples to reach -2 from -24°C. Consequently, the following results were obtained. 1) In the vacuum thawing, increasing thawing temperature decreased thawing time and increased the mass-average temperature of samples after thawing. But the lowest values of this mass-average temperature were obtained at 15°C of vapor temperature. 2) In the thawing at 15°C, the thawing-rate of vacuum Master than those of water and air, also the mass-average temperature of samples thawed in vacuum thawing was lower than those in water and air thawing. 3) The heat transfer coefficient of vacuum thawing, which calculated from thawing times with Gensho’s formula of thawing, was so high as to be regarded as “infinite” nearly.},
 pages = {161--171},
 title = {凍結魚の解凍に関する基礎的研究I : 真空解凍における解凍速度},
 volume = {24},
 year = {}
}