{"created":"2023-05-15T12:10:16.619790+00:00","id":15942,"links":{},"metadata":{"_buckets":{"deposit":"0cf2cd10-5b85-4d8d-a224-a08eb06693e6"},"_deposit":{"created_by":19,"id":"15942","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"15942"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00015942","sets":["1504:1510"]},"author_link":["96128","96120","96122","96117","96125","96126","96124","96121","96119","96123","96127","96118"],"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-12-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"12","bibliographicPageEnd":"470","bibliographicPageStart":"464","bibliographicVolumeNumber":"68","bibliographic_titles":[{"bibliographic_title":"日本食品科学工学会誌"},{"bibliographic_title":"Nippon Shokuhin Kagaku Kogaku Kaishi","bibliographic_titleLang":"en"}]}]},"item_16_date_6":{"attribute_name":"登録日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2023-03-24"}]},"item_16_description_11":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"カットダイコンをモデル材料とし，種々の温度で常圧凍結乾燥（風速0.43 m・s－1）させ，含水率の経時変化を指数モデルで表現するとともに，その乾燥特性と温度依存性について検討を試みた．更に常圧凍結乾燥後の試料の品質（色彩色度・糖度・復水率・テクスチャー）について測定・検討した．その結果，以下の知見を得た．\n（1）常圧凍結乾燥において，試料の含水率の経時変化は指数モデルで精度よく近似できること，またその乾燥速度定数はアレニウス型の温度依存性を示すことが明らかとなった．\n（2）常圧凍結乾燥はカットダイコンの形状の保持，明度の保持に適した乾燥法となるうることが示された．\n（3）－5℃試料（常圧凍結乾燥）の微細構造を観察した結果，60℃試料（熱風乾燥）と比較して明確な空隙を有していた．このことより常圧凍結乾燥により試料内部に生じた氷結晶が昇華により空隙となったことが推察された．\n（4）乾燥試料を復水させたところ，－5℃試料は60℃試料と比較して復水率が有意に高い傾向を呈した．また－5℃試料は60℃試料と比較して復水後のテクスチャー（破断強度，初期弾性率）に有意な差がみられないことが示された．","subitem_description_type":"Abstract"}]},"item_16_description_12":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"We conducted atmospheric freeze drying (AFD) of fresh-cut Japanese radish (daikon) at different temperatures (0, －5, －10, －18 °C) with an air speed of 0.43 m・s－1, and evaluated moisture content changes. We assessed samples dried by AFD for surface color, soluble solids content ( °Brix), rehydration ratio, and texture (breaking stress and initial elasticity) after rehydration. In the rehydration and texture tests, we compared AFD using －5 °Csamples and samples dried by hot air at 60 °C. An exponential model was used to describe the sample moisture content during AFD, which decreased exponentially with drying constant with an Arrhenius-type temperature dependency. Compared to the sample dried at 60 °C, the rehydration ratio was 1.29 times higher for AFD at －5 °C, and the sample showed a large number of voids. There were no significant differences between the －5 °Cand 60 °Csamples in terms of breaking stress or initial elasticity. These results indicate that AFD is an effective drying method for preserving the quality of products.","subitem_description_type":"Other"}]},"item_16_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"96123","nameIdentifierScheme":"WEKO"}],"names":[{"name":"KOIDE, Shoji"}]},{"nameIdentifiers":[{"nameIdentifier":"96124","nameIdentifierScheme":"WEKO"}],"names":[{"name":"NISHIZAWA, Kae"}]},{"nameIdentifiers":[{"nameIdentifier":"96125","nameIdentifierScheme":"WEKO"}],"names":[{"name":"SAITO, Natsuki"}]},{"nameIdentifiers":[{"nameIdentifier":"96126","nameIdentifierScheme":"WEKO"}],"names":[{"name":"OSUGA, Rei"}]},{"nameIdentifiers":[{"nameIdentifier":"96127","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ORIKASA, Takahiro"}]},{"nameIdentifiers":[{"nameIdentifier":"96128","nameIdentifierScheme":"WEKO"}],"names":[{"name":"UEMURA, Matsuo"}]}]},"item_16_link_13":{"attribute_name":"抄録（URL）","attribute_value_mlt":[{"subitem_link_text":"常圧凍結乾燥におけるカットダイコンの含水率変化および乾燥・復水後の品質に関する基礎的研究","subitem_link_url":"https://www.jstage.jst.go.jp/article/nskkk/68/12/68_464/_article/-char/ja/"}]},"item_16_publisher_14":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品科学工学会"}]},"item_16_relation_26":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"info:doi/10.3136/nskkk.68.464","subitem_relation_type_select":"DOI"}}]},"item_16_rights_18":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"© 2021 日本食品科学工学会"}]},"item_16_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18816681","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"1341027X","subitem_source_identifier_type":"ISSN"}]},"item_16_text_4":{"attribute_name":"著者(機関)","attribute_value_mlt":[{"subitem_text_value":"岩手大学農学部"},{"subitem_text_value":"岩手大学農学部"},{"subitem_text_value":"岩手大学農学部"},{"subitem_text_value":"岩手大学農学部"},{"subitem_text_value":"岩手大学農学部"},{"subitem_text_value":"岩手大学農学部"}]},"item_16_version_type_27":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小出, 章二"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"西沢, 佳恵"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"齋藤, 菜月"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大須賀, 玲"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"折笠, 貴寛"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"上村, 松生"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-03-24"}],"displaytype":"detail","filename":"nskkk-v68n12p464-470.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nskkk-v68n12p464-470","url":"https://iwate-u.repo.nii.ac.jp/record/15942/files/nskkk-v68n12p464-470.pdf"},"version_id":"4fa72a3e-0419-4d69-9ea8-d7363cd82589"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"常圧凍結乾燥","subitem_subject_scheme":"Other"},{"subitem_subject":"含水率変化","subitem_subject_scheme":"Other"},{"subitem_subject":"カットダイコン","subitem_subject_scheme":"Other"},{"subitem_subject":"品質","subitem_subject_scheme":"Other"},{"subitem_subject":"復水","subitem_subject_scheme":"Other"},{"subitem_subject":"atmospheric freeze drying","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"moisture content changes","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fresh-cut Japanese radish","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"quality","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"rehydration","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"常圧凍結乾燥におけるカットダイコンの含水率変化および乾燥・復水後の品質に関する基礎的研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"常圧凍結乾燥におけるカットダイコンの含水率変化および乾燥・復水後の品質に関する基礎的研究"},{"subitem_title":"Study on Moisture Content Changes during Atmospheric Freeze Drying of Fresh-cut Japanese Radish and its Quality after Drying and Rehydration","subitem_title_language":"en"}]},"item_type_id":"16","owner":"19","path":["1510"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-24"},"publish_date":"2023-03-24","publish_status":"0","recid":"15942","relation_version_is_last":true,"title":["常圧凍結乾燥におけるカットダイコンの含水率変化および乾燥・復水後の品質に関する基礎的研究"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2023-05-15T12:38:05.109147+00:00"}