WEKO3
アイテム
魚肉ソーセージ通気乾燥工程における食材構造変化と水分存在状態の評価
https://kitami-it.repo.nii.ac.jp/records/6772
https://kitami-it.repo.nii.ac.jp/records/67725d96a134-ee9d-4f5a-931e-75bebaa9b98d
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
32-1-2.pdf (4.3 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 | 魚肉ソーセージ通気乾燥工程における食材構造変化と水分存在状態の評価 | |||||
| 言語 | ja | |||||
| 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 | Evaluation of the Structure Modification and Moisture State Change of a Fish Paste Sausage induced in the Forced Ventilation Drying | |||||
| 言語 | en | |||||
| 著者 |
小西, 靖之
× 小西, 靖之× 堀内, 淳一× 小林, 正義 |
|||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 34219 | |||||
| 姓名 | Yasuyuki, KONISHI | |||||
| 言語 | en | |||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 34220 | |||||
| 姓名 | Jun-ichi, HORIUCHI | |||||
| 言語 | en | |||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 34221 | |||||
| 姓名 | Masayoshi, KOBAYASHI | |||||
| 言語 | en | |||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Evaluating moisture transfer mechanism of foods during drying, pore structure of food solids and moisture states distributed in food matrix were studied in detail by using fish paste sausage which was previously prepared in uniformly distributied moisture at a given moisture content (W_0) due to the poultice up process. The pore structure modification caused by the progress of dehydration was directly examined with scanning electron microscopy (SEM) photographs and quantitatively evaluated by a void fraction (V_f) given as the ratio of void area against total area. V_f drastically changed at W_0＝100％-d. b. with V_f?__? 0.04(士0.03)in region l (W_0＞100％-d. b.) and V_f?__? 0.3(士0.08)in region II (W_0＜100％-d. b.).The dynamic change in moisture states was evaluated by the graphical analysis of temperature programmed desorption (TPD) profiles and the results obtained proposed three different states，namely free water，multi-layered adsorbed water and gaseous water, which consistently belonged to the region l for the former two and region II for the latter. | |||||
| 言語 | en | |||||
| 書誌情報 |
ja : 北見工業大学研究報告 巻 32, 号 1, p. 7-16, 発行日 2000-09 |
|||||
| 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 | ||||||
| 言語 | en | |||||
| 値 | publisher | |||||
| 出版者 | ||||||
| 出版者 | 北見工業大学 | |||||
| 言語 | ja | |||||
