著者

井筒 雅風

出版者

繊維学会

雑誌

繊維学会誌 (ISSN:00379875)

巻号頁・発行日

vol.51, no.2, pp.P78-P81, 1995-02-10 (Released:2008-06-30)

著者

木村 利昭 藤原 正弘 小川 敬子 藤野 良子 相良 康重 神武 正信 井筒 雅 中島 一郎

出版者

公益社団法人 日本農芸化学会

雑誌

日本農芸化学会誌 (ISSN:00021407)

巻号頁・発行日

vol.70, no.12, pp.1343-1350, 1996-12-01 (Released:2008-02-14)

参考文献数

25

被引用文献数

2 3

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A scanning electron microscope (SEM) was used to study the morphology of starch granules and the strength of market Udon (Japanese noodles), that is, fresh Udon, frozen Udon and cooled Udon after cooking. Udon samples were cooked for a given time and observed with SEM and also we measured the breaking strength. The following results were obtained. 1.The degree of swelling of starch granules in cooked Udon samples differed with the position from the surface. The starch granules near the surface swelled extremely and did not retain their original granular form. 2.A black ring was observed in the cross-section of all cooked Udon in SEM images. The black ring may be caused by the difference in the water content between near the surface and the core of cooked Udon. 3.The starch granules in the core of cooked Udon had a distinct form, but they were not a round shape. The shallow surface layer of each starch granule swelled and gave high contrast. The core of the each starch granule showed low contrast because of its compact structure, which looked black in the SEM images. The area of the black zone was different among Udon samples. 4.There was a correlation between the total area of low contrast zone in the starch granules and the breaking strength of Udon. The area of low contrast zone can be used for an evaluation scale of cooked Udon.

著者

木村 利昭 藤原 正弘 小川 敬子 藤野 良子 相良 康重 神武 正信 井筒 雅 中島 一郎

出版者

社団法人日本農芸化学会

雑誌

日本農芸化学会誌 (ISSN:00021407)

巻号頁・発行日

vol.70, no.12, pp.1343-1350, 1996-12-01

参考文献数

25

被引用文献数

7 3

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A scanning electron microscope (SEM) was used to study the morphology of starch granules and the strength of market Udon (Japanese noodles), that is, fresh Udon, frozen Udon and cooled Udon after cooking. Udon samples were cooked for a given time and observed with SEM and also we measured the breaking strength. The following results were obtained. 1.The degree of swelling of starch granules in cooked Udon samples differed with the position from the surface. The starch granules near the surface swelled extremely and did not retain their original granular form. 2.A black ring was observed in the cross-section of all cooked Udon in SEM images. The black ring may be caused by the difference in the water content between near the surface and the core of cooked Udon. 3.The starch granules in the core of cooked Udon had a distinct form, but they were not a round shape. The shallow surface layer of each starch granule swelled and gave high contrast. The core of the each starch granule showed low contrast because of its compact structure, which looked black in the SEM images. The area of the black zone was different among Udon samples. 4.There was a correlation between the total area of low contrast zone in the starch granules and the breaking strength of Udon. The area of low contrast zone can be used for an evaluation scale of cooked Udon.

著者

井筒 雅

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.18, no.4, pp.303-308, 2008-03-30 (Released:2008-05-09)

参考文献数

8

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String cheese has a characteristic structure that allows the cheese to be torn in one direction much like boiled crab or scallop meat. The manufacture of string cheese is similar to that of Mozzarella, except that the cheese is stretched (elongated) in hot water to form a rope.  Effect of stretching process on rheological properties and stringiness of String cheese was studied. Mozzarella cheese curd was kneaded in hot water at 55°C and stretched range from two to 25 times of its original length, then immersing the stretched curd in water at 5°C to harden.  Shear strength of parallel sample, Young's modulus and breaking strength were varied markedly with stretching operation, and tear strength was varied at low stretching times, while breaking strain was changed little. With an increase in stretching times, shear strength of parallel sample, Young's modulus, breaking strength and stringiness of String cheese rose. But too much stretching operation (such as 25 times) made the stringiness lower after two weeks keeping within a refrigerator. It was suggested there is a suitable condition in stretching times for keeping high stringiness.

著者

井筒 雅 野口 洋介

出版者

一般社団法人 日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.17, no.2, pp.55-62, 1984-07-01 (Released:2013-04-26)

参考文献数

22

著者

川西 哲也 佐々木 雅英 及川 哲 井筒 雅之

出版者

一般社団法人電子情報通信学会

雑誌

電子情報通信学会技術研究報告. OPE, 光エレクトロニクス (ISSN:09135685)

巻号頁・発行日

vol.100, no.639, pp.7-12, 2001-02-16

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往復動作逓倍変調の原理確認と、光周波数変換への応用を目指して、往復動作逓倍変調による光周波数変換を提案し、光変調器に供給する電気信号の周波数の6倍分の光周波数シフトの実験結果を報告する。周波数30GHzの高周波電気信号による180GHzの光周波数シフトの場合で、従来の光変調器の非線形性による高調波発生に比べ、約250倍の強度の光出力が得られた。

著者

李 可人 井筒 雅之

出版者

一般社団法人電子情報通信学会

雑誌

電子情報通信学会技術研究報告. OPE, 光エレクトロニクス

巻号頁・発行日

vol.97, no.539, pp.55-60, 1998-02-12

参考文献数

11

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本論文では、ミリ波帯で動作する新しい光検波器を提案した。新しい光検波器は、帯域動作の利点をフルに生かし、検波器の出力を最大になるように、進行波型の概念を用いながら、多段共振器と反射スタブを設けた。本論文では、共振器と反射スタブをそれぞれショットとオープンの四分の一波長の共平面導波路(CPW)スタブを用いた。光導波路を伝播する光波とフォットダイオードによって生じた共平面導波路を伝播するミリ波との間の速度整合はS字型蛇行ミリ波伝送線路によって実現した。