10 0 0 0 食品凍結中に磁場が及ぼす効果の実験的検証
- 著者
- 鈴木 徹 竹内 友里 益田 和徳 渡辺 学 白樫 了 福田 裕 鶴田 隆治 山本 和貴 古賀 信光 比留間 直也 一岡 順 高井 皓
- 出版者
- 公益社団法人 日本冷凍空調学会
- 雑誌
- 日本冷凍空調学会論文集 (ISSN:13444905)
- 巻号頁・発行日
- vol.26, no.4, pp.371-386, 2009 (Released:2011-05-23)
- 参考文献数
- 24
Recently, several food refrigeration equipments that utilize magnetic field have attracted much attention from food production companies, consumers and mass media. However, the effectiveness of the freezers is not scientifically examined. Therefore, the effectiveness should be clarified by experiments or theoretical considerations. In this study, the effect of weak magnetic field (about 0.0005 T) on freezing process of several kinds of foods was investigated by using a specially designed freezer facilitated with magnetic field generator. The investigation included the comparison of freezing curves, drip amount, physicochemical evaluations on color and texture, observation of microstructure, and sensory evaluation. From the results of the control experiments, it can be concluded that weak magnetic field around 0.0005 T provided no significant difference on temperature history during freezing and on the qualities of frozen foods, within our experimental conditions.
- 著者
- 山本 和貴 古屋 愛珠 松木 順子 八田 珠郎 中浦 嘉子 井ノ内 直良
- 出版者
- 一般社団法人 日本応用糖質科学会
- 雑誌
- 応用糖質科学:日本応用糖質科学会誌 (ISSN:21856427)
- 巻号頁・発行日
- vol.4, no.3, pp.B34, 2014-08-20 (Released:2018-01-25)
1 0 0 0 OA 澱粉の圧力糊化
- 著者
- 山本 和貴
- 出版者
- 日本高圧力学会
- 雑誌
- 高圧力の科学と技術 (ISSN:0917639X)
- 巻号頁・発行日
- vol.23, no.1, pp.39-46, 2013 (Released:2013-03-09)
- 参考文献数
- 47
- 被引用文献数
- 2
Starch gelatinizes when sufficiently heated in the presence of sufficient amount of water. Upon gelatinization, starch crystallinity is lost with the granules swollen. Depending on the botanical origin of starch, requirements for heat gelatinization may differ. Starch gelatinization can also be induced by high hydrostatic pressure. Requirements for pressure gelatinization may also differ depending on botanical origin of starch, pressure, water, and temperature. Characteristics of pressure gelatinization will be briefly reviewed as compared with heat gelatinization.