{"created":"2021-03-01T06:08:29.973292+00:00","id":4680,"links":{},"metadata":{"_buckets":{"deposit":"784896c0-64cb-498f-9477-d5f4829bac86"},"_deposit":{"id":"4680","owners":[],"pid":{"revision_id":0,"type":"depid","value":"4680"},"status":"published"},"_oai":{"id":"oai:niigata-u.repo.nii.ac.jp:00004680","sets":["453:455","468:563:564"]},"item_6_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Basic Study on High Temperature and Short Time Sterilization for Solid Foods and High Viscous Foods by Continuous Microwave Heating"}]},"item_6_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-09-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"94","bibliographicPageStart":"4","bibliographic_titles":[{}]}]},"item_6_date_granted_51":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"2005-09-20"}]},"item_6_degree_grantor_49":{"attribute_name":"学位授与機関","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_name":"新潟大学"}]}]},"item_6_degree_name_48":{"attribute_name":"学位名","attribute_value_mlt":[{"subitem_degreename":"博士（工学）"}]},"item_6_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The growing interest of consumers in high quality and healthy foods products in recent years indicates that ready-to-serve high viscous food products with solid contents (\"solid foods\") that undergoes a high temperature short time thermal sterilization process will become products of greater consumption in the future. This study relates to manufacture of a high quality solid food product by using microwaves and sterilizing a solid food adequately in a short period of time after it is packed and sealed in a heat-resistant and pressure-resistant plastic container of either PET or PP material. We have devised a process for thermally treating a solid product in a small heat-and pressure-resistant container in transit on a conveyor by means of plural units of small microwave generators, each having different heating characteristics. The present basic study has been aimed at demonstrating the concept of such device for high temperature short time continuous thermal sterilization that is low-cost and easy-to-maintain and superior in giving uniform thermal effects to solid foods. We discusses major causes and show countermeasures for elimination of the edge effects, i.e., localized heating of peripheral portions of a solid food, that are found when a stationary model solution is heated by means of a single microwave generator. Among the major ingredients of a solid food, we picked up three components, i.e., NaCl, lipid and protein and concluded from the experiments with model solutions of the respective compotents that the experiments with model solutions of the respective components that the edge effects are caused mainly by existence of NaCl. In terms of minimizing the edge effects, we demonstrated that, when a model solution is jacketed by a layer of distilled water, the water behaves as if it is an edge portion or a peripheral portion of the solution so that the edge effects to the solution is reduced, and that a layer of distilled water in the layer thickness of 2 mm shows optimum results. Continuous heating of solid foods by microwaves discusses an experiment using four units of small 600 W microwave generators and an experimental device that enables continuous heating of a model solution with NaCl moving on a conveyor. Based on the experiment, we propose a guideline of designing a continuous sterilization device for commercial applications. The experiment showed that continuous heating of the solution in transit by plural microwave generators each having different heating characteristics from a relatively small microwave irradiation distance of 45 mm was effective in minimizing the edge effects and ensuring uniform thermal distribution in the solution. In short, the present basic study shows that we can uniformly heat a packaged solid food by means of a continuous heating method using plural units of microwave generators in conjunction with a distilled water immersing method. Different heating characteristics of each generator and exposure to changing electric fields while the food is in transit on a conveyor contribute to uniform thermal dispersion. The proposed method has advantages from the standpoints of manufacturing operation and equipment installation. For example, a microwave generator, when it fails, can readily be replaced with a new one to quickly restore original operating condition. The equipment is not costly. Through the above basic study, we have established the basic technique for a high temperature short time microwave continuous sterilization of solid and highly viscous food products. We have completed designing of a small pressure vessel that is available for thermal sterilization  at a temperature of 100 ℃ or over, and will plan further sterilization tests with different kinds of solid foods.","subitem_description_type":"Abstract"},{"subitem_description":"固形食品を中心とした流動性の乏しい高粘度食品（以下固形食品）の加熱殺菌には,長時間を要するため栄養成分の損失や食品品質の低下が著しい.しかし,高温短時間殺菌処理により,上記問題が解決できるため,製品の消費拡大が期待できる.そこで,開発が進む耐熱性・耐圧性に優れたPETおよびPP素材等のプラスチック容器に固形食品を充填・密封したのち,マイクロ波により,直接固形食品内部を短時間で殺菌処理し,高品質な固形食品を殺菌・製造することを考えた．すなわち従来のレトルト殺菌法は,容器へ充填密封した大量の固形食品に対し,外部から熱伝導を利用して加熱・殺菌するため,食品中心部の殺菌に時間がかかり,部位によっては過剰な加熱となり,食品品質を低下させてしまう場合があるからである．本研究では,安価ではあるが加熱特性にばらつきのある民生用小型マイクロ波発振器を複数台使用すること,および固形食品が少量収納可能な小型耐熱・耐圧容器を使用し,固形食品を移動させながら加熱処理することで,低コストと高メンテナンス性,および温度均一性に優れた固形食品の高温短時間連続殺菌装置の設計指針を示すことを目的とした．","subitem_description_type":"Abstract"},{"subitem_description":"第1章で「緒論」では,固形食品の加熱殺菌に関し,食品の殺菌技術の歴史を述べ,レトルト殺菌技術開発の変遷と問題点を示した.さらに,既往のマイクロ波殺菌技術の研究における問題点を整理するとともに,その解決策を示し,マイクロ波に着目した根拠をまとめ,本研究における高温短時間連続殺菌のポイントを述べた．また,主なターゲットとして選定したツナおよびスイートコーンなどの固形食品市場における位置付けと将来展望および,高温短時間殺菌の重要性を述べた.","subitem_description_type":"Abstract"},{"subitem_description":"第2章「固形食品のマイクロ波静置加熱」では,固形食品をモデル化した溶液を1台のマイクロ波発振器で加熱し,モデル溶液の周辺部(エッジ)が過熱されるエッジ効果の主な要因とその対策方法を示した．まず,固形食品に含まれる主な成分のうち,3種類(NaClと脂質およびたんぱく質)を選び,それらを添加したモデル溶液の加熱結果から,エッジ効果の主な原因はNaClであることを示した.マイクロ波の照射距離の検討では,NaCl含有のモデル溶液の温度ばらつきがもっとも小さいこと,および100℃への到達時間が比較的長く,内部の熱伝導が期待できることから45mmを最適照射距離として設定した.エッジ効果低減対策は,モデル溶液を蒸留水の浸漬層で覆う方法(以下,蒸留水浸漬法)を用いた.この方法を用いると,エッジを蒸留水が代用することとなり,エッジ効果が低減されることを示した.さらに,エッジ効果低減とエネルギー効率の面から,蒸留水の厚さは2mmが最適であることを示した.","subitem_description_type":"Abstract"},{"subitem_description":"第3章「固形食品のマイクロ波連続加熱」では,600W×4台の民生用小型マイクロ波発振器を使用し,NaCl添加モデル溶液を移動させながら連続加熱が可能な装置を試作した.この装置の実験から,実製造を考慮した連続殺菌装置の設計指針を示した.まず,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ることで,複数のマイクロ波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ることを示した.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.エッジ効異低減として,モデル溶液に対して第2章で開発した蒸留水浸漬法を併用することで,温度はさらに均一化することを示した.つまり,蒸留水浸漬法は,モデル溶液のエッジ効果低減に効果があり,また,複数の民生用小型マイクロ波発振器を使用して連続加熱することは,発振器の異なる加熱特性と,移動することによる電界分布の変化により固形食品内部の均一加熱が可能であった.さらに,このシステムでは個別の発振器に動作不良が生じた場合は,該当する小型マイクロ波発振器の交換による短時間の復旧が可能であること,および装置の低コスト化など,作業上および設備上のメリットがあると考えられる.これらの研究結果により,固形および高粘度食品の高温短時間マイクロ波による連続殺菌の基礎的技術を確立することができた.今後は,本研究をもとに,種々の固形食品におけるマイクロ波による連続高温短時間殺菌を実現することで,「おいしく,食感があり,安全」な食品を供給できる連続殺菌システムの工業的な実用化を推進する計画である.","subitem_description_type":"Abstract"}]},"item_6_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"新大院博（工）甲第207号","subitem_description_type":"Other"}]},"item_6_description_53":{"attribute_name":"学位記番号","attribute_value_mlt":[{"subitem_description":"新大院博（工）甲第207号","subitem_description_type":"Other"}]},"item_6_dissertation_number_52":{"attribute_name":"学位授与番号","attribute_value_mlt":[{"subitem_dissertationnumber":"13101甲第2523号"}]},"item_6_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"48890","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Takatomi, Tetsuya"}]}]},"item_6_publisher_7":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"新潟大学大学院自然科学研究科"}]},"item_6_select_19":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"author"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"高富, 哲也"}],"nameIdentifiers":[{"nameIdentifier":"48889","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":"2019-08-05"}],"displaytype":"detail","filename":"13_0029.pdf","filesize":[{"value":"8.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文","url":"https://niigata-u.repo.nii.ac.jp/record/4680/files/13_0029.pdf"},"version_id":"05e1b7d1-671c-4cc7-95b4-af9fde4c6947"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Microwave","subitem_subject_scheme":"Other"},{"subitem_subject":"Heating","subitem_subject_scheme":"Other"},{"subitem_subject":"High Temperature and Short Time Sterilization","subitem_subject_scheme":"Other"},{"subitem_subject":"Solid Foods","subitem_subject_scheme":"Other"},{"subitem_subject":"Edge effect","subitem_subject_scheme":"Other"},{"subitem_subject":"Wave guide","subitem_subject_scheme":"Other"},{"subitem_subject":"マイクロ波","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"加熱","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"高温短時間","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"殺菌","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"固形食品","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"エッジ効果","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"導波管","subitem_subject_language":"en","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":"thesis","resourceuri":"http://purl.org/coar/resource_type/c_46ec"}]},"item_title":"高粘度食品の高温短時間マイクロ波連続殺菌技術開発のための基礎研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"高粘度食品の高温短時間マイクロ波連続殺菌技術開発のための基礎研究"},{"subitem_title":"高粘度食品の高温短時間マイクロ波連続殺菌技術開発のための基礎研究","subitem_title_language":"en"}]},"item_type_id":"6","owner":"1","path":["455","564"],"pubdate":{"attribute_name":"公開日","attribute_value":"2007-04-23"},"publish_date":"2007-04-23","publish_status":"0","recid":"4680","relation_version_is_last":true,"title":["高粘度食品の高温短時間マイクロ波連続殺菌技術開発のための基礎研究"],"weko_creator_id":"1","weko_shared_id":2},"updated":"2022-12-15T03:37:22.466256+00:00"}