食品凍結乾燥のプロセス開発とモデル化に関する研究
食品製造のためのモデル開発において，種々の製品品質を製品組成とプロセスの操作条件から定量的に導くことは大きなモチベーションである．本稿では，凍結乾燥プロセスのモデル化に関する筆者の研究を紹介する．凍結乾燥プロセスにおける氷結晶形成は，乾燥速度を決定する重要な因子であるが，形成する氷結晶の平均サイズを凍結のシミュレーションによって推算し，ここから乾燥進行のシミュレーションへと繋げられることを示した．また，食品凍結乾燥の多くは外表面が受け取る輻射熱を主たる熱源として進行させるため，三次元的に乾燥が進行する．これを一次元的に取り扱える単純化したモデルを提案し，このモデルによる乾燥シミュレーションの検...
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| Published in | 日本食品工学会誌 Vol. 26; no. 1; pp. 1 - 9 |
|---|---|
| Main Author | |
| Format | Journal Article |
| Language | Japanese |
| Published |
一般社団法人 日本食品工学会
15.03.2025
|
| Subjects | |
| Online Access | Get full text |
| ISSN | 1345-7942 1884-5924 |
| DOI | 10.11301/jsfe.24658 |
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| Abstract | 食品製造のためのモデル開発において，種々の製品品質を製品組成とプロセスの操作条件から定量的に導くことは大きなモチベーションである．本稿では，凍結乾燥プロセスのモデル化に関する筆者の研究を紹介する．凍結乾燥プロセスにおける氷結晶形成は，乾燥速度を決定する重要な因子であるが，形成する氷結晶の平均サイズを凍結のシミュレーションによって推算し，ここから乾燥進行のシミュレーションへと繋げられることを示した．また，食品凍結乾燥の多くは外表面が受け取る輻射熱を主たる熱源として進行させるため，三次元的に乾燥が進行する．これを一次元的に取り扱える単純化したモデルを提案し，このモデルによる乾燥シミュレーションの検証結果を示した．さらに，凍結乾燥製品の品質と関わるコラプスの発生をシミュレートする試みについても紹介し，コラプスに伴う乾燥製品の形状変化を定量データとして扱う可能性について示した． |
|---|---|
| AbstractList | 食品製造のためのモデル開発において，種々の製品品質を製品組成とプロセスの操作条件から定量的に導くことは大きなモチベーションである．本稿では，凍結乾燥プロセスのモデル化に関する筆者の研究を紹介する．凍結乾燥プロセスにおける氷結晶形成は，乾燥速度を決定する重要な因子であるが，形成する氷結晶の平均サイズを凍結のシミュレーションによって推算し，ここから乾燥進行のシミュレーションへと繋げられることを示した．また，食品凍結乾燥の多くは外表面が受け取る輻射熱を主たる熱源として進行させるため，三次元的に乾燥が進行する．これを一次元的に取り扱える単純化したモデルを提案し，このモデルによる乾燥シミュレーションの検証結果を示した．さらに，凍結乾燥製品の品質と関わるコラプスの発生をシミュレートする試みについても紹介し，コラプスに伴う乾燥製品の形状変化を定量データとして扱う可能性について示した． |
| Author | 中川, 究也 |
| Author_xml | – sequence: 1 fullname: 中川, 究也 organization: 九州大学工学研究院化学工学部門 |
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| Copyright | 2025 一般社団法人 日本食品工学会 |
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| References | 15) K. Nakagawa, K. Baba, M. Nakamura, S. Kono; Non-contact monitoring of the freeze-drying process of microparticles using microwave resonance spectroscopy. Drying Technol., 1-9 (2024). 3) A. Hottot, K. Nakagawa, J. Andrieu; Effect of ultrasound-controlled nucleation on structural and morphological properties of freeze-dried mannitol solutions. Chem. Eng. Res. Des., 86, 193-200 (2008). 6) K. Nakagawa, S. Tamiya; Influence of inner vapor transfer property of a freeze dryer on the design space of drying process. AIChE Journal, 65, e16571 (2019). 18) J. A. Searles, J. F. Carpenter, T. W. Randolph; The ice nucleation temperature determines the primary drying rate of lyophilization for samples frozen on a temperature-controlled shelf. J. Pharm. Sci., 90, 860-871 (2001). 4) K. Nakagawa, T. Ochiai; A mathematical model of multi-dimensional freeze-drying for food products. J. Food Eng., 161, 55-67 (2015). 11) K. Nakagawa, S. Kono; Monitoring of primary drying in the freeze-drying process using an open-ended coaxial microwave resonator. J. Food Eng., 110163 (2020). 2) K. Nakagawa, A. Hottot, S. Vessot, J. Andrieu; Modeling of freezing step during freeze-drying of drugs in vials. AIChE J., 53, 1362-1372 (2007). 17) F. G. Qin, J. C. Zhao, A. B. Russell, X. D. Chen, J. J. Chen, L. Robertson; Simulation and experiment of the unsteady heat transport in the onset time of nucleation and crystallization of ice from the subcooled solution. Int. J. Heat Mass Transfer, 46, 3221-3231 (2003). 1) K. Nakagawa, A. Hottot, S. Vessot, J. Andrieu; Influence of controlled nucleation by ultrasounds on ice morphology of frozen formulations for pharmaceutical proteins freeze-drying. Chem. Eng. Process., 45, 783-791 (2006). 7) H. Goshima, G. Do, K. Nakagawa; Impact of ice morphology on design space of pharmaceutical freeze-drying. J. Pharm. Sci., 105, 1920–1933 (2016). 19) M. Pikal; Use of laboratory data in freeze drying process design: Heat and mass transfer coefficients and the computer simulation of freeze drying. PDA J. Pharm. Sci. Technol., 39, 115-139 (1985). 12) S. Kono, H. Imamura, and K. Nakagawa; Non-destructive monitoring of food freezing process by microwave resonance spectroscopy with an open-ended coaxial resonator. J. Food Eng., 292, 110293 (2021). 10) K. Nakagawa, D. Morishita, T. Suzuki, N. Sano; Experimental and computational evaluation of the degree of micro-collapse formations in freeze-dried cakes. Drying Technol., 41, 406-418 (2023). 14) R. Sukegawa, S. Kono, K. Nakagawa; Development of a nondestructive monitoring technique for vial freeze-drying process using microwave resonance spectroscopy. Chem. Eng. Process. Process Intensif., 179, 109071 (2022). 9) K. Nakagawa, S. Tamiya, S. Sakamoto, G. Do, S. Kono; Observation of microstructure formation during freeze-drying of dextrin solution by in-situ x-ray computed tomography. Front. Chem., 6, 418 (2018). 13) K. Nakagawa, S. Kono; Monitoring of primary drying in the freeze-drying process using an open-ended coaxial microwave resonator. J. Food Eng., 289, 110163 (2021). 5) K. Nakagawa, T. Ochiai; Design space estimation in the freeze-drying of instant soup product. Jpn. J. Food Eng., 18, 115-123 (2017). 16) K. Nakagawa, S. Surassmo, S.-G. Min, M.-J. Choi; Dispersibility of freeze-dried poly(epsilon-caprolactone) nanocapsules stabilized by gelatin and the effect of freezing. J. Food Eng., 102, 177-188 (2011). 8) K. Nakagawa, S. Tamiya, G. Do, S. Kono, T. Ochiai; Observation of glassy state relaxation during annealing of frozen sugar solutions by x-ray computed tomography. Eur. J. Pharm. Biopharm., 127, 279-287 (2018). |
| References_xml | – reference: 2) K. Nakagawa, A. Hottot, S. Vessot, J. Andrieu; Modeling of freezing step during freeze-drying of drugs in vials. AIChE J., 53, 1362-1372 (2007). – reference: 18) J. A. Searles, J. F. Carpenter, T. W. Randolph; The ice nucleation temperature determines the primary drying rate of lyophilization for samples frozen on a temperature-controlled shelf. J. Pharm. Sci., 90, 860-871 (2001). – reference: 6) K. Nakagawa, S. Tamiya; Influence of inner vapor transfer property of a freeze dryer on the design space of drying process. AIChE Journal, 65, e16571 (2019). – reference: 7) H. Goshima, G. Do, K. Nakagawa; Impact of ice morphology on design space of pharmaceutical freeze-drying. J. Pharm. Sci., 105, 1920–1933 (2016). – reference: 3) A. Hottot, K. Nakagawa, J. Andrieu; Effect of ultrasound-controlled nucleation on structural and morphological properties of freeze-dried mannitol solutions. Chem. Eng. Res. Des., 86, 193-200 (2008). – reference: 4) K. Nakagawa, T. Ochiai; A mathematical model of multi-dimensional freeze-drying for food products. J. Food Eng., 161, 55-67 (2015). – reference: 11) K. Nakagawa, S. Kono; Monitoring of primary drying in the freeze-drying process using an open-ended coaxial microwave resonator. J. Food Eng., 110163 (2020). – reference: 12) S. Kono, H. Imamura, and K. Nakagawa; Non-destructive monitoring of food freezing process by microwave resonance spectroscopy with an open-ended coaxial resonator. J. Food Eng., 292, 110293 (2021). – reference: 5) K. Nakagawa, T. Ochiai; Design space estimation in the freeze-drying of instant soup product. Jpn. J. Food Eng., 18, 115-123 (2017). – reference: 15) K. Nakagawa, K. Baba, M. Nakamura, S. Kono; Non-contact monitoring of the freeze-drying process of microparticles using microwave resonance spectroscopy. Drying Technol., 1-9 (2024). – reference: 10) K. Nakagawa, D. Morishita, T. Suzuki, N. Sano; Experimental and computational evaluation of the degree of micro-collapse formations in freeze-dried cakes. Drying Technol., 41, 406-418 (2023). – reference: 8) K. Nakagawa, S. Tamiya, G. Do, S. Kono, T. Ochiai; Observation of glassy state relaxation during annealing of frozen sugar solutions by x-ray computed tomography. Eur. J. Pharm. Biopharm., 127, 279-287 (2018). – reference: 17) F. G. Qin, J. C. Zhao, A. B. Russell, X. D. Chen, J. J. Chen, L. Robertson; Simulation and experiment of the unsteady heat transport in the onset time of nucleation and crystallization of ice from the subcooled solution. Int. J. Heat Mass Transfer, 46, 3221-3231 (2003). – reference: 14) R. Sukegawa, S. Kono, K. Nakagawa; Development of a nondestructive monitoring technique for vial freeze-drying process using microwave resonance spectroscopy. Chem. Eng. Process. Process Intensif., 179, 109071 (2022). – reference: 16) K. Nakagawa, S. Surassmo, S.-G. Min, M.-J. Choi; Dispersibility of freeze-dried poly(epsilon-caprolactone) nanocapsules stabilized by gelatin and the effect of freezing. J. Food Eng., 102, 177-188 (2011). – reference: 9) K. Nakagawa, S. Tamiya, S. Sakamoto, G. Do, S. Kono; Observation of microstructure formation during freeze-drying of dextrin solution by in-situ x-ray computed tomography. Front. Chem., 6, 418 (2018). – reference: 13) K. Nakagawa, S. Kono; Monitoring of primary drying in the freeze-drying process using an open-ended coaxial microwave resonator. J. Food Eng., 289, 110163 (2021). – reference: 1) K. Nakagawa, A. Hottot, S. Vessot, J. Andrieu; Influence of controlled nucleation by ultrasounds on ice morphology of frozen formulations for pharmaceutical proteins freeze-drying. Chem. Eng. Process., 45, 783-791 (2006). – reference: 19) M. Pikal; Use of laboratory data in freeze drying process design: Heat and mass transfer coefficients and the computer simulation of freeze drying. PDA J. Pharm. Sci. Technol., 39, 115-139 (1985). |
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| Title | 食品凍結乾燥のプロセス開発とモデル化に関する研究 |
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