{"created":"2023-05-15T12:04:50.019119+00:00","id":9408,"links":{},"metadata":{"_buckets":{"deposit":"af157cef-1b1e-4d2e-bfe4-a44193157c49"},"_deposit":{"created_by":3,"id":"9408","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"9408"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00009408","sets":["1504:1510"]},"author_link":["73435","73438","73439","73444","73437","73440","73436","73443","73442","73441"],"item_16_alternative_title_23":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Influence of Blanching on Far-Infrared and Hot Air Drying Characteristics of Cut Cabbage"}]},"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-12-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"50","bibliographicPageStart":"47","bibliographicVolumeNumber":"60","bibliographic_titles":[{"bibliographic_title":"農業食料工学会東北支部報"}]}]},"item_16_date_6":{"attribute_name":"登録日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2014-07-10"}]},"item_16_description_12":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"The influence of hot water blanching and microwave blanching on water transpiration and color changes in cut cabbage during far-infrared drying and hot air drying was investigated. The results revealed that water transpiration was increased in the dried cabbage receiving blanching pre-treatment. Color difference of dried cabbage tended to larger by blanching. Dried cabbage had also bright green color by blanching.","subitem_description_type":"Other"}]},"item_16_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"73440","nameIdentifierScheme":"WEKO"}],"names":[{"name":"WATANABE, Takashi"}]},{"nameIdentifiers":[{"nameIdentifier":"73441","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ORIKASA, Takahiro"}]},{"nameIdentifiers":[{"nameIdentifier":"73442","nameIdentifierScheme":"WEKO"}],"names":[{"name":"SASAKI, Kuniaki"}]},{"nameIdentifiers":[{"nameIdentifier":"73443","nameIdentifierScheme":"WEKO"}],"names":[{"name":"KOIDE, Shoji"}]},{"nameIdentifiers":[{"nameIdentifier":"73444","nameIdentifierScheme":"WEKO"}],"names":[{"name":"TAKEDA, Jun-ichi"}]}]},"item_16_publisher_14":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"農業食料工学会東北支部"}]},"item_16_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0287-9115","subitem_source_identifier_type":"ISSN"}]},"item_16_text_4":{"attribute_name":"著者(機関)","attribute_value_mlt":[{"subitem_text_value":"岩手大学大学院農学研究科"},{"subitem_text_value":"岩手大学農学部"},{"subitem_text_value":"岩手大学地域連携推進センター"},{"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":"渡邊, 高志"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"折笠, 貴寛"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"佐々木, 邦明"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小出, 章二"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"武田, 純一"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-11-14"}],"displaytype":"detail","filename":"tjsamf-v60p47-50.pdf","filesize":[{"value":"786.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"tjsamf-v60p47-50.pdf","url":"https://iwate-u.repo.nii.ac.jp/record/9408/files/tjsamf-v60p47-50.pdf"},"version_id":"3d3df24f-08d6-4d1f-9124-dbc9c4693097"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"microwave blanching","subitem_subject_scheme":"Other"},{"subitem_subject":"far-infrared drying","subitem_subject_scheme":"Other"},{"subitem_subject":"cabbage","subitem_subject_scheme":"Other"},{"subitem_subject":"water transpiration","subitem_subject_scheme":"Other"},{"subitem_subject":"color","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":"ブランチング処理がカットキャベツの遠赤外線および熱風乾燥特性に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ブランチング処理がカットキャベツの遠赤外線および熱風乾燥特性に及ぼす影響"}]},"item_type_id":"16","owner":"3","path":["1510"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-07-10"},"publish_date":"2014-07-10","publish_status":"0","recid":"9408","relation_version_is_last":true,"title":["ブランチング処理がカットキャベツの遠赤外線および熱風乾燥特性に及ぼす影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-16T11:02:31.367346+00:00"}