{"created":"2021-03-01T06:07:50.041320+00:00","id":4050,"links":{},"metadata":{"_buckets":{"deposit":"4bcf51da-0aa3-4719-b236-3ff7d514d9d2"},"_deposit":{"id":"4050","owners":[],"pid":{"revision_id":0,"type":"depid","value":"4050"},"status":"published"},"_oai":{"id":"oai:niigata-u.repo.nii.ac.jp:00004050","sets":["453:454","485:486:487"]},"item_5_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Basic Study for Ultra High Temperature Short Time Sterilization with Microwave for Solid Foods and Viscous Foods"}]},"item_5_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2004-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"241","bibliographicPageStart":"235","bibliographicVolumeNumber":"5","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":"本研究は, 固形食品の高温短時間殺菌処理による色調やフレーバーの改善効果と, 消費拡大が期待される風味付き魚肉ソーセージ, かまぼこ, 味付けツナ, ジャムなどの固形食品を中心とした流動性の乏しい食品 (以下固形食品) の製造を目的とした.ここでは成分調整したモデル溶液を使用し, 食品内部の温度を不均一にさせる原因の解明とその対策について研究を行い, 以下の結果を得た.モデル溶液の加熱テスト結果より, 食品内部温度を不均一にする要因のひとつはNaClであることを確認した.食品の殺菌においては, 内部の均一な殺菌温度が必須であり, その対策として有効な方法はエッジ効果を軽減することである.つまり, 食品を充填包装密封し, その周囲を蒸留水の厚さが2mmとなるように浸漬させ, 見かけ上の食品の周辺部 (エッジ部) を蒸留水が代用することによってエッジ効果を低減させることが可能であった.また, その蒸留水の半減深度は充分深いため, 食品の加熱効率を著しく低下させるものではなかった.この結果をふまえて, 今後は連続殺菌システムを構築するとともに, 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 study is the manufacturing methods of solid foods (a seasoning of fish sausage, tuna and jam) on good color and flavor with high temperature and short time sterilization by microwave heating. We investigated the cause of the inner temperature difference inside model solutions instead of solid foods. A heating test conducted on the model solutions revealed that the major cause of the inner temperature difference was NaCI. So, it is necessary to heat the inside of food with uniform heating for the sterilization of solid foods. We obtained an effective method of reducing the temperature difference within. It was possible to reduce the edge effect on solid foods by dipping in distilled water. The reason is distilled water behaved edge of solid foods. For half depth of microwave was enough distance in distilled water, it did not make the heating efficiency of foods decrease remarkably. In future, we want to proceed with further research on the sterilization technology of solid food with model examination by continuous heating, and reducing the edge effect on the temperature change of solid foods.","subitem_description_type":"Abstract"}]},"item_5_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"47124","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Takatomi, Tetsuya"}]},{"nameIdentifiers":[{"nameIdentifier":"47125","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Ito, Akira"}]},{"nameIdentifiers":[{"nameIdentifier":"47126","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Joh, Toshio"}]},{"nameIdentifiers":[{"nameIdentifier":"47127","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/jsfe2000.5.235","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/jsfe2000/5/4/5_4_235/_pdf","subitem_relation_type_select":"URI"}}]},"item_5_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Copyright (C) 2004 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":"47120","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"伊東, 章"}],"nameIdentifiers":[{"nameIdentifier":"47121","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"城, 斗志夫"}],"nameIdentifiers":[{"nameIdentifier":"47122","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"渡辺, 敦夫"}],"nameIdentifiers":[{"nameIdentifier":"47123","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","filename":"5_4_235-241.pdf","filesize":[{"value":"976.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"5_4_235-241.pdf","url":"https://niigata-u.repo.nii.ac.jp/record/4050/files/5_4_235-241.pdf"},"version_id":"eb0ad747-626b-4a87-a362-c8febc752649"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Microwave heating","subitem_subject_scheme":"Other"},{"subitem_subject":"Temperature difference Ultra high temperature and short time","subitem_subject_scheme":"Other"},{"subitem_subject":"NaCl","subitem_subject_scheme":"Other"},{"subitem_subject":"Edge effect","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"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-02-10"},"publish_date":"2014-02-10","publish_status":"0","recid":"4050","relation_version_is_last":true,"title":["固形および高粘度食品の高温短時間マイクロ波殺菌のための基礎研究"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-15T03:37:02.407255+00:00"}