{"created":"2021-03-01T05:59:08.347388+00:00","id":6700,"links":{},"metadata":{"_buckets":{"deposit":"840d59cf-d9cf-4489-a754-93d33ac0b1b9"},"_deposit":{"created_by":188,"id":"6700","owners":[188],"pid":{"revision_id":0,"type":"depid","value":"6700"},"status":"published"},"_oai":{"id":"oai:kitami-it.repo.nii.ac.jp:00006700","sets":["7:15:46"]},"author_link":["33795","274","33797"],"control_number":"6700","item_2_biblio_info_6":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1993-09","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"47","bibliographicPageStart":"39","bibliographicVolumeNumber":"25","bibliographic_titles":[{"bibliographic_title":"北見工業大学研究報告","bibliographic_titleLang":"ja"}]}]},"item_2_description_14":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"玉葱を原料とした食酢連続製造を，２段連続バイオリアクターを用いて約４％の玉葱酢を得ることに成功した。これまで一般的に用いられてきたアルギン酸カルシウムゲルによる包括法に代わり，多孔質セラミックを用いた担体結合法により，６ヵ月以上にわたる安定した醗酵を可能にした。さらに，反応器の環境因子（温度，基質流量など）を強制的に周期操作することにより定常操作よりも高い収率で反応物を得，その醗酵の動特性を計算機シミュレーションにより解析した。実験室レベルで製造した玉葱酢の一般市民による試飲アンケート結果から，味と色が濃く，独特の風味があり，ドレッシングに有効など商品化の可能性が示唆された。　：　Onion vineger was first produced continuously by using two continuous stirred tank reactors，and the acetic acid content formed was 4％. The advantage of stable production for a longer period of more than six months was reconfirmed by a new procedure to immobilize edaphon in a porous ceramic tube，as opposed to alginic acid calcium immobilization. For a high efficiency vineger production, a new forced cyclic operation was developed，and a yield 16％higher than that of steady state operation was obtained. The dynamic behavior of acetic acid production was simulated by a simple model applied as a first approach， The onion vineger produced was tested by 46 people，most of whom evaluated it as suitable as dressing.","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_2_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"北見工業大学","subitem_publisher_language":"ja"}]},"item_2_select_15":{"attribute_name":"item_2_select_15","attribute_value_mlt":[{"subitem_select_item":"publisher","subitem_select_language":"en"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"高橋, 淳","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"33795","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"菅野, 亨","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"274","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"小林, 正義","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"33797","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2007-04-09"}],"displaytype":"detail","filename":"25-1-5.pdf","filesize":[{"value":"3.5 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"25-1-5.pdf","url":"https://kitami-it.repo.nii.ac.jp/record/6700/files/25-1-5.pdf"},"version_id":"798c06a2-0196-4a08-9ae9-925ad99c6029"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"item_resource_type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"多段連続バイオリアクターによる玉葱食酢製造","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"多段連続バイオリアクターによる玉葱食酢製造","subitem_title_language":"ja"}]},"item_type_id":"2","owner":"188","path":["46"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-04-09"},"publish_date":"2007-04-09","publish_status":"0","recid":"6700","relation_version_is_last":true,"title":["多段連続バイオリアクターによる玉葱食酢製造"],"weko_creator_id":"188","weko_shared_id":-1},"updated":"2025-07-09T02:26:52.367493+00:00"}