著者

辻本 進

出版者

一般社団法人 日本原子力学会

雑誌

日本原子力学会誌 (ISSN:00047120)

巻号頁・発行日

vol.6, no.6, pp.326-330, 1964-06-30 (Released:2009-03-26)

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The Tokai Atomic Power Station is the first nuclear power station in Japan for practical use with the maximum electrical power output of 166 MW imported from the General Electric Power Co. of U.K., and is now under construction by the Japan Atomic Power Co. at Tokai-mura, Ibaraki Prefecture, with its commercial operation scheduled for commencement in April 1965. The Station is the one what is called “Advanced Calder Hall Type”, with hollow-type fuel composed of natural uranium, graphite moderated and CO2 gas cooled reactor.

著者

高橋 英二 辻本 進 津田 淑江

出版者

日本LCA学会

雑誌

日本LCA学会研究発表会講演要旨集 第3回日本LCA学会研究発表会(会場:名古屋大学)

巻号頁・発行日

pp.112, 2007 (Released:2008-02-09)

被引用文献数

1

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鶏のから揚げ一食400g当りの家庭調理と冷凍食品工程の LC-CO2比較評価を行った。材料購入から食卓に上るまで のバウンダリで、廃食用油は燃料代替とし、冷食フロー は家庭調理をベースとしたモデルフローを前提とした結果、 家庭調理の標準フローで一食当りのLC-CO2は冷凍食品と ほぼ同等の500g-CO2程度となったが、家庭での油の使い 回しが1回だけの場合は、家庭調理のLC-CO2は冷食の2倍 近い値となった。今後他のメニューでも比較評価を予定。 本研究結果は日本LCA学会食品研究会でも発表済み。

著者

津田 淑江 久保倉 寛子 辻本 進 上田 玲子 大家 千恵子

出版者

日本LCA学会

雑誌

日本LCA学会誌 (ISSN:18802761)

巻号頁・発行日

vol.3, no.3, pp.157-167, 2007 (Released:2010-11-29)

参考文献数

29

被引用文献数

3 3

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As the first step to examine a possibility of Japanese food stability, model menu was selected for home cooking with purchased ingredients and the environmental burden was evaluated by LC-CO2 emission from cooking at home. Menu selected for the study were Toasted bread and fried egg for the breakfast, Chinese noodles in soup for lunch, and three different styles of dinner; Japanese dishes (Dinner 1), Western dishes (Dinner 2) and Chinese dishes (Dinner3). For each menu, LC-CO2 emission from ingredients was calculated and LC-CO2 emission from cooking was added, then total LC-CO2 emission for the whole meal was estimated. CO2 emission from cooking meals for one day was 1400g-CO2 (average of 3days), which was not high level, but it could affect the environmental considering the number of households. The cooking methods produced the lowest LC-CO2 were “Deep-fry” and “Stir-fry”, whereas “Boil” and “Steam” showed high level of LC-CO2. Looking at the level of LC-CO2 combined from ingredients and cooking, breakfast showed the lowest LC-CO2 among the selected menu. Japanese style dinner showed low level of LC-CO2 from ingredients but high level of LC-CO2 from cooking. As for Western style dinner, beef used for Hamburger steak produced much higher level of LC-CO2 based on an accumulated method. Therefore, the Western style dinner produced LC-CO2 approximately twice as much as Japanese style or Chinese style dinner. This study estimated LC-CO2 emission from the selected menu of home cooking. To analyze environmental burden of Japanese food life style more realistically, it is necessary to study environmental burden from meals eaten at restaurants and dishes using prepared or processed food even when home cooking, utilizing statistics of average Japanese eating behavior models.