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  1. 紀要掲載論文
  2. 北見工業大学研究報告
  3. Vol.29

魚肉ソーセージの水分移動メカニズムの解析

https://kitami-it.repo.nii.ac.jp/records/6746
b651a5bf-7616-4f72-bfba-8a818e810127
名前 / ファイル ライセンス アクション
29-2-3.pdf 29-2-3.pdf (3.8 MB)
Item type 紀要論文 / Departmental Bulletin Paper(1)
公開日 2007-04-09
タイトル
タイトル 魚肉ソーセージの水分移動メカニズムの解析
言語
言語 jpn
資源タイプ
資源 http://purl.org/coar/resource_type/c_6501
タイプ departmental bulletin paper
その他のタイトル
その他のタイトル Water Diffusion Mechanism in a Fish Paste Sausage during a Characterized Drying Process
著者 小西, 靖之

× 小西, 靖之

WEKO 34034

小西, 靖之

Search repository
小林, 正義

× 小林, 正義

WEKO 34035

小林, 正義

Search repository
著者別名
識別子
識別子 34036
識別子Scheme WEKO
姓名
姓名 KONISHI, Yasuyuki
著者別名
識別子
識別子 34037
識別子Scheme WEKO
姓名
姓名 KOBAYASHI, Masayoshi
抄録
内容記述タイプ Abstract
内容記述 To quantitatively evaluate the poultice up process (PUP), which is conventionally used in ventilation food drying processes, the influences of drying efficiency by temperature and PUP were studied in detail, using a fish paste sausage as a model food. An adequate water diffusion mechanism was obtained through the rate analysis of the redrying step after the introduction of the PUP process. Two new parameters for PUP evaluation were introduced : (1)drying rate ratio (R), which allows evaluation of the acceleration rate due to PUP: and(2)saved drying time (ST), which shows the reduced time for the period of drying process due to PUP. For the two parameters, it was found that PUP for the lower water content of the sausage (w_0<45%?W.B.) gave high R-value and a constant ST value(>150 min) for the drying process. The STvalues obtained were classified into the two groups, depending on the initial w_0 of PUP. It was found that the starting w_0 of PUP was an important factor in determining the efficiency of the drying process used.
書誌情報 北見工業大学研究報告

巻 29, 号 2, p. 29-37, 発行日 1998-03
フォーマット
内容記述タイプ Other
内容記述 application/pdf
著者版フラグ
値 publisher
出版者
出版者 北見工業大学
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