{"_buckets": {"deposit": "e5bd329f-fa64-449f-a215-dbd65bb2a7ff"}, "_deposit": {"id": "4046", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "4046"}, "status": "published"}, "_oai": {"id": "oai:niigata-u.repo.nii.ac.jp:00004046", "sets": ["454", "487"]}, "item_5_alternative_title_1": {"attribute_name": "その他のタイトル", "attribute_value_mlt": [{"subitem_alternative_title": "Basic Study for High Temperature and Short Time Sterilization by Continuous Microwave Heating for Solid Foods or High Viscous Foods"}]}, "item_5_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2005-09", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "3", "bibliographicPageEnd": "196", "bibliographicPageStart": "189", "bibliographicVolumeNumber": "6", "bibliographic_titles": [{"bibliographic_title": "日本食品工学会誌"}, {"bibliographic_title": "日本食品工学会誌", "bibliographic_titleLang": "en"}]}]}, "item_5_description_4": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "前報では, 静置した固形および高粘度食品のマイクロ波加熱処理における, 均一加熱の一つの手法を報告した.本報では, その研究をさらに進め, 工業的実生産を考慮した連続加熱装置の設計指針を示すことを目的とした.従来の加熱技術では, 温度不均一の問題が残されているが, MW発振器を複数台設置し, 短い照射距離で, 移動させながら加熱することで, 固形食品内部のマイクロ波の電界分布が分散され, 均一加熱に有効である事が判明した.ここでは成分調整したモデル溶液を使用し, 移動中の内部温度を均一にさせる方法として以下の知見を得た.1) 照射距離45mmの比較的近距離における連続加熱では, モデル溶液を移動させながら加熱することで, 複数のMW発振器の異なる加熱特性のため,エッジ効果が低減され, 内部温度の均一化に効果があった.2) マイクロ波を照射する導波管は, モデル溶液の全上面を走査する配向に設置することで, 比較的高密度の電界領域を通過することになり, 温度の均一化に効果があった.3) エッジ効果低減のための蒸留水浸漬手法は, 水の膜厚を2mmとする条件が好適であった.これは, 精度の高い温度管理を必要とする食品の連続高温短時間殺菌において, 必要に応じて蒸留水に浸漬する手法が, 実製造に有効であることを示している.これらの連続加熱装置の設計指針をふまえ, 今後は100℃以上の高温における固形食品の連続殺菌システムを設計するとともに, 種々の固形食品におけるマイクロ波特性および殺菌の研究を進める予定である.", "subitem_description_type": "Abstract"}, {"subitem_description": "This report of basic study will discuss a technique of heating solid foods or high viscous foods in transit on a conveyor for possible commercial applications. By using model solutions with adjusted ingredients, we have found that: 1) Continuous radiation against the model solutions in transit from plural units of microwave generators with different heating characteristics at a relatively short irradiation distance of 45mm causes dispersion of edge effects and is effective for uniform temperature within the solutions. 2) Scanning a top surface of the model solutions by wave guides is effective for uniform temperature within the solutions as they are exposed to electric fields of relatively high intensity. 3) With a distilled water immersing method, a 2mm thick water jacket is an optimum condition for minimizing the edge effects. This indicates that use of the distilled water immersing method is effective in continuous high temperature short time sterilization of foods that call for highly accurate thermal control. On the basis of these results, we will plan designing a system of continuous sterilization of solid foods at temperature of 100 degrees Celsius and over, and continue basic studying behavior of microwaves and microwave sterilization with various solid foods.", "subitem_description_type": "Abstract"}]}, "item_5_full_name_3": {"attribute_name": "著者別名", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "47086", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Takatomi, Tetsuya"}]}, {"nameIdentifiers": [{"nameIdentifier": "47087", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Ito, Akira"}]}, {"nameIdentifiers": [{"nameIdentifier": "47088", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Joh, Toshio"}]}, {"nameIdentifiers": [{"nameIdentifier": "47089", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Watanabe, Atsuo"}]}]}, "item_5_publisher_7": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "日本食品工学会"}]}, "item_5_relation_14": {"attribute_name": "DOI", "attribute_value_mlt": [{"subitem_relation_type_id": {"subitem_relation_type_id_text": "info:doi/10.11301/jsfe2000.6.189", "subitem_relation_type_select": "DOI"}}]}, "item_5_relation_31": {"attribute_name": "異版である", "attribute_value_mlt": [{"subitem_relation_type": "isVersionOf", "subitem_relation_type_id": {"subitem_relation_type_id_text": "https://www.jstage.jst.go.jp/article/jsfe2000/6/3/6_3_189/_pdf", "subitem_relation_type_select": "URI"}}]}, "item_5_rights_15": {"attribute_name": "権利", "attribute_value_mlt": [{"subitem_rights": "Copyright (C) 2005 日本食品工学会"}, {"subitem_rights": "コンテンツのご利用は著作権法の範囲内でお願いします"}, {"subitem_rights": "本文データは学協会の許諾に基づきJ-Stageから複製したものである"}]}, "item_5_select_19": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_select_item": "publisher"}]}, "item_5_source_id_11": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AA12076107", "subitem_source_identifier_type": "NCID"}]}, "item_5_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "13457942", "subitem_source_identifier_type": "ISSN"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "高富, 哲也"}], "nameIdentifiers": [{"nameIdentifier": "47082", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "伊東, 章"}], "nameIdentifiers": [{"nameIdentifier": "47083", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "城, 斗志夫"}], "nameIdentifiers": [{"nameIdentifier": "47084", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "渡辺, 敦夫"}], "nameIdentifiers": [{"nameIdentifier": "47085", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2019-07-30"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "6_3_189-196.pdf", "filesize": [{"value": "5.0 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 5000000.0, "url": {"label": "6_3_189-196.pdf", "url": "https://niigata-u.repo.nii.ac.jp/record/4046/files/6_3_189-196.pdf"}, "version_id": "50bb4e0a-f905-4698-9155-f1654eac70a4"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "Solid foods", "subitem_subject_scheme": "Other"}, {"subitem_subject": "high viscous food", "subitem_subject_scheme": "Other"}, {"subitem_subject": "continuous microwave heating", "subitem_subject_scheme": "Other"}, {"subitem_subject": "high temperature and short time", "subitem_subject_scheme": "Other"}, {"subitem_subject": "edge effect", "subitem_subject_scheme": "Other"}, {"subitem_subject": "wave guide", "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": "固形および高粘度食品の連続処理における高温短時間マイクロ波殺菌のための基礎研究", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "固形および高粘度食品の連続処理における高温短時間マイクロ波殺菌のための基礎研究"}, {"subitem_title": "固形および高粘度食品の連続処理における高温短時間マイクロ波殺菌のための基礎研究", "subitem_title_language": "en"}]}, "item_type_id": "5", "owner": "1", "path": ["454", "487"], "permalink_uri": "http://hdl.handle.net/10191/25106", "pubdate": {"attribute_name": "公開日", "attribute_value": "2014-02-12"}, "publish_date": "2014-02-12", "publish_status": "0", "recid": "4046", "relation": {}, "relation_version_is_last": true, "title": ["固形および高粘度食品の連続処理における高温短時間マイクロ波殺菌のための基礎研究"], "weko_shared_id": null}