著者

浅岡 裕史 小川 りえ 林 秀考 岸本 昭

出版者

公益社団法人日本セラミックス協会

雑誌

Journal of the Ceramic Society of Japan (日本セラミックス協会学術論文誌) (ISSN:09145400)

巻号頁・発行日

vol.114, no.1332, pp.719-721, 2006

被引用文献数

8

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Na&beta;-alumina is a two-dimensional ionic conductor in which insulating spinel layers separate conducting planes of Na⁺ ions. Na&beta;-alumina ceramics is expected to be used as solid electrolytes because it is strong ionic conductor and mechanically reliable. Therefore, we prepared <i>c</i>-plane-oriented Na&beta;-alumina ceramics from three aluminum sources using a hot-pressing method and evaluated their ionic conductivity and mechanical strength. In all samples, the ionic conductivity perpendicular to the pressing direction was ten times greater than in the parallel direction. The mechanical strength parallel to the pressing direction was 1.5 times larger than that in the perpendicular direction. The samples made from a mixture of 50 mol% platelike gibbsite and 50 mol% spherical alumina showed the maximum preferential orientation with favorable relative density.<br>

著者

山口 尹通 小松 美博 岸本 昭

出版者

Japanese Society for Food Science and Technology

雑誌

日本食品工業学会誌 (ISSN:00290394)

巻号頁・発行日

vol.24, no.10, pp.501-506, 1977-10-15 (Released:2010-01-20)

参考文献数

8

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“レトルトパウチ食品”の製造時および貯蔵性におよぼす残存空気の影響について検討した。その結果:(1) 残存空気量が多くなるにつれて,グリシンーグルコース-AsAモデル系の褐変は進み,リノール酸メチルやアスコルビン酸のような被酸化成分の劣化程度が高くなる。(2) 破袋を防止するためには,残存空気量は10~15ml以下にすべきである。(3) 熱伝達様式がほぼ伝導型で,しかも流動体であるような食品については,残存空気量について特に注意を払うベきで,その量は10ml以下にする必要がある。(4) “レトルトパウチ食品”の許容出来る残存空気量は10ml以下であり,これより多く残存するものについては,何らかの除去手段を構ずる必要がある。

著者

岸本 昭

出版者

社団法人日本材料学会

雑誌

材料 (ISSN:05145163)

巻号頁・発行日

vol.14, no.139, pp.264-269, 1965-04-15

被引用文献数

1

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Kamaboko is a heat-coagulated fish paste containing some salt, sugar, starch and flavor, and is one of the favorites of Japanese people. The rupture properties of Kamaboko, such as the breaking strength and the breaking elongation, are considered as one of the most important factors in evaluating the commercial quality of this product. The quality of Kamaboko has been estimated in terms of pastelike compactness which in Japanese is known as "Ashi". This in reality embodies rheological properties. The results of ranking Kamaboko on market by "Ashi" or compactness have shown that this is closely ralated to its being hard, but not so much so as to be tough, and also to its being fit for chewing chear cut. The organoleptic scores for the Kamaboko, how hard it is, were found to be related to the gel strength, the elastic energy stored in the specimen before breaking. On the contrary, the evaluation of Kamaboko being fit for chewing clear cut has not yet been breaking. On the contrary, the evaluation of Kamaboko being fit for chewing clear cut has not yet been established. The data for the creep in a simple shear, the stress relaxation in extension and the damped free oscillation in torsion of commercial Kamaboko have shown that this is considered to be a thermorheologically simple material and a slightly crosslinked rubbery material which exhibits no viscous flow. The results of stress relaxation of fresh fish meat paste were expressed as : [numerical formula] where &fnaf; is the stress at time t,&fnaf;_10 the value of &fnaf; at t=10sec, a and k the constants, and t the time, respectively. The stress relaxation measurements were made for the meat paste heated at various temperatures and heating time. It was found that the values of &fnaf;_10 increase and those of k decrease with increase of temperature and heating time. The measurements of the viscosity of the fish muscle extracts were made at various velocity gradients. The relation between the viscosity, η, and the velocity gradient, D, followed the de Waele-Ostwald law: η=K D^n where K and n are constants. Moreover, the viscosity,η, of fish muscle extracts at constant velocity gradient was found to be related to the concentration C as : η_<D=2> = kC^m.