{"created":"2021-03-01T06:00:23.289128+00:00","id":7930,"links":{},"metadata":{"_buckets":{"deposit":"f34b9c2f-f020-45e7-8991-aba661d9a224"},"_deposit":{"id":"7930","owners":[],"pid":{"revision_id":0,"type":"depid","value":"7930"},"status":"published"},"_oai":{"id":"oai:kitami-it.repo.nii.ac.jp:00007930","sets":["1:86"]},"author_link":["41024","41025","41026","41027","41028","41029","41018","41019","41020","41021","41022","41023"],"item_1646810750418":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_3_alternative_title_198":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Low Temperature Solidification of Lime Cake and its Humidity Regulating Characteristics"}]},"item_3_biblio_info_186":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"286","bibliographicPageStart":"280","bibliographicVolumeNumber":"16","bibliographic_titles":[{"bibliographic_title":"廃棄物学会論文誌"}]}]},"item_3_description_184":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"甜菜製糖工場から大量に排出されるライムケーキを有効利用するために, その固化方法および固化体の機能性について検討した。その結果, ライムケーキに助剤として水酸化カルシウム, および貝殻粉末を加え, 水蒸気一炭酸ガス雰囲気中150℃で処理することによって最大19.6MPaの圧縮破壊強度をもつ固化体を得ることができた。一方, ライムケーキは比表面積32m<SUP>2</SUP>/g, 半径1.5-2.5nmの細孔をもつ多孔体であり, その固化体は自律型調湿機能をもち, 内装用建材としての応用に期待できることがわかった。\nIn order to utilize the lime cake discharged from beet sugar factories effectively, we studied solidification methods and humidity self-control characteristics. We found that a solidified substance with high compressive strength (ca.19.6 MPa) can be obtained by heating a green compact consisting of lime cake, calcium hydroxide and scallop powder at 150°C in a steam-CO<SUB>2</SUB> atmosphere. In addition, lime cake has a high specific surface area (32m<SUP>2</SUP>/g) and pore radius of 1.5-2.5nm. We investigated the water vapor adsorption-desorption characteristics of the solidified substance. As a result, we consider it to be a candidate for humidity regulating materials and expect its application in building wall materials.","subitem_description_type":"Abstract"}]},"item_3_full_name_183":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"41024","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Itoh, Hidenobu","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"41025","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Toyama, Hiroyuki","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"41026","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Uneta, Fumihiro","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"41027","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Futamata, Masami","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"41028","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Takahashi, Junichi","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"41029","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kishi, Masami","nameLang":"en"}]}]},"item_3_publisher_212":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"一般社団法人廃棄物資源循環学会（旧　廃棄物学会）"}]},"item_3_relation_191":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"http://doi.org/10.3985/jswme.16.280","subitem_relation_type_select":"DOI"}}]},"item_3_select_195":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"publisher"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"伊藤, 英信","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"外山, 寛之","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"畦田, 文博","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"二俣, 正美","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"高橋, 順一","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"岸, 政美","creatorNameLang":"ja"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-11-22"}],"displaytype":"detail","filename":"2005-07.pdf","filesize":[{"value":"4.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"2005-07.pdf","url":"https://kitami-it.repo.nii.ac.jp/record/7930/files/2005-07.pdf"},"version_id":"1e741c7a-c554-4165-bb18-4e5814c48779"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ライムケーキ","subitem_subject_scheme":"Other"},{"subitem_subject":"固化体","subitem_subject_scheme":"Other"},{"subitem_subject":"自律型調湿機能","subitem_subject_scheme":"Other"},{"subitem_subject":"lime cake","subitem_subject_scheme":"Other"},{"subitem_subject":"solidified substance","subitem_subject_scheme":"Other"},{"subitem_subject":"humidity regulating material","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"ライムケーキの低温固化と調湿機能の評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ライムケーキの低温固化と調湿機能の評価","subitem_title_language":"ja"},{"subitem_title":"Low Temperature Solidification of Lime Cake and its Humidity Regulating Characteristics","subitem_title_language":"en"}]},"item_type_id":"3","owner":"1","path":["86"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-08-27"},"publish_date":"2015-08-27","publish_status":"0","recid":"7930","relation_version_is_last":true,"title":["ライムケーキの低温固化と調湿機能の評価"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-12-13T02:22:25.770526+00:00"}