{"created":"2025-02-21T06:09:03.165022+00:00","id":2011565,"links":{},"metadata":{"_buckets":{"deposit":"8c9e8c12-6f6a-444c-aba9-206738964a40"},"_deposit":{"created_by":41,"id":"2011565","owners":[41],"pid":{"revision_id":0,"type":"depid","value":"2011565"},"status":"published"},"_oai":{"id":"oai:hiroshima.repo.nii.ac.jp:02011565","sets":["1730444907710"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_title":"Comparison of the Viscoelastic Properties of Fluid Foods Measured by the Non-rotational Concentric Cylinder Method with Those by the Dynamic Oscillatory Method <Original Paper>","subitem_title_language":"en"},{"subitem_title":"動的測定法と非回転二重円筒法との比較による液状食品の粘弾性挙動の検討","subitem_title_language":"ja"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Keawkaika, Somchai","creatorNameLang":"en"}],"familyNames":[{"familyName":"Keawkaika","familyNameLang":"en"}],"givenNames":[{"givenName":"Somchai","givenNameLang":"en"}]},{"creatorNames":[{"creatorName":"Hagura, Yoshio","creatorNameLang":"en"}],"familyNames":[{"familyName":"Hagura","familyNameLang":"en"}],"givenNames":[{"givenName":"Yoshio","givenNameLang":"en"}]},{"creatorNames":[{"creatorName":"Suzuki, Kanichi","creatorNameLang":"en"}],"familyNames":[{"familyName":"Suzuki","familyNameLang":"en"}],"givenNames":[{"givenName":"Kanichi","givenNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_subject":"viscoelasticity","subitem_subject_scheme":"Other"},{"subitem_subject":"viscous liquid foods","subitem_subject_scheme":"Other"},{"subitem_subject":"shear modulus","subitem_subject_scheme":"Other"},{"subitem_subject":"two-element model","subitem_subject_scheme":"Other"},{"subitem_subject":"non-rotational concentric cylinder rheometer","subitem_subject_scheme":"Other"},{"subitem_subject":"580","subitem_subject_scheme":"NDC"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"A new method using a non-rotational concentric cylinder (NRCC) rheometer was used to determine the viscoelasticities of selected viscous liquid foods. The results were compared with those of conventional dynamic viscoelastic measurements. Two two-element models, the Maxwell model and the Voigt model, were used to describe the viscoelastic behavior of model foods measured by the NRCC method, which generates force-time curves. Mayonnaises with 28-36 w/w% water content and the 4 w/w% gelatinized potato starch exhibited Maxwell behavior with convex force-time curves. In contrast, mayonnaises with 20-24 w/w% water content and 5-7 w/w% gelatinized potato starches exhibited Voigt behavior with straight force-time curves. These results were in good agreement with the results given by the dynamic viscoelastic method. The G' value of the Maxwell model-like samples showed frequency dependence, while the G' values of the Voigt model-like samples exhibited less pronounced frequency dependence over the observed range.","subitem_description_language":"en"},{"subitem_description":"液状食品には非ニュートン流動性を示すものが多く, これらは粘弾性体としても挙動する. 定形性をもたない流体の粘弾性は, これまで動的粘弾性測定法でしか測定できなかった. 動的粘弾性値は, 静的な粘性率μと弾性率Gおよび周波数ωの関数であるが, 測定条件が限定されるだけでなく, 測定値から静的な粘弾性を求めることは難しい.    これに対して, 最近, 液状材料の静的粘弾性を直接測定することが可能な測定法(非回転二重円筒法)が開発された. 静的粘弾性が測定できれば, 粘弾性モデルを用いて, 粘弾性の発現機構の解析や動的粘弾性とその周波数依存性の推定などが可能となる. さらに, 非回転二重円筒法では, 測定開始直後の荷重値(F)の時間変化曲線が2種類に大別され, 2要素モデル, すなわち, 粘性要素と弾性要素の直列モデル(Maxwellモデル)と並列モデル(Voigtモデル)に対応することがわかった.    そこで本研究では, 非回転二重円筒法を用い, 測定されるFの変化曲線の形から, 2つの2要素粘弾性モデル(MaxwellモデルおよびVoigtモデル)を用いて流動性食品の粘弾性および粘弾性の発現機構を解析した. 併せて, 非回転二重円筒法で測定される静的粘弾性(μ, G)と動的粘弾性(G', G'', tanδ)およびその周波数依存性などの対応関係を検討した.    試料には, 市販マヨネーズおよびバレイショデンプン糊を用いた. マヨネーズモデル食品は, 初期水20w/w%のマヨネーズに加水して, 水分を20, 24, 28, 32, 36w/w%に調整した. バレイショデンプンモデル食品はバレイショデンプン(4～7w/w%)にゼラチン(0.3w/w%)を加え, 80℃, 10分間加熱したものを用いた.    測定には, (株)サン科学製のレオメータ(CR-200)を用い, カップ直径は50.07mmとし, 直径45.07mmのプランジャー(κ(Ri/Ro)=0.8928)を用いた. カップの移動距離(ΔL)は0.1～0.2mm, ずり速度1.74～12.181/sとした. 粘度と弾性率の値は, 全て1条件で5回の測定での平均値とした. 動的粘弾性測定はDAR-50(Reologica Instrument, A. B)のcone-plate型(R=2cm, φ=4°)を用いた. 周波数依存性測定は周波数0.01～10Hzとし, マヨネーズモデル食品には一定ずり応力1Pa, バレイショデンプンモデル食品には一定ずり応力5Paで測定した. 液状食品の動的粘弾性評価は貯蔵弾性率(G')および損失弾性率(G'')を用いた. すべての粘弾性測定は25℃で行った,    水分が20～24w/w%マヨネーズおよび5～7w/w%バレイショデンプン糊液の場合は, 測定荷重が直線的な変化を示し, 粘弾性は, Voigtモデルで近似できる挙動を示すことがわかった. これに対して, 水分が28～36w/w%マヨネーズおよび4w/w%バレイショデンプン糊液の場合は, 上に凸の曲線を示し, Maxwellモデルで近似できる粘弾性挙動を示すことが示唆された.    一方, 動的粘弾性試験の周波数依存性試験では, 水分が20～24w/w%マヨネーズおよび5～7w/w%バレイショデンプン糊液は, G'の周波数依存性がほとんどなく, Voigtモデル的な挙動を示した. 一方, 水分が28～36w/w%マヨネーズおよび4w/w%バレイショデンプン糊液の場合は, G'が大きく周波数依存性を示し, Maxwellモデル的な変化を示し, 静的測定法によるレオロジー挙動の推定を支持した.    以上の結果から, 液状食品の粘弾性挙動の違いは分散相の最密充填濃度(体積分率φ=0.74)の原理で説明された. 分散相体積濃度が最密充填濃度より大きい(φ>0.74), すなわち, 水分が20～24w/w%マヨネーズおよび5～7w/w%バレイショデンプン糊液の場合には分散相と連続相の変形または移動が相互に詰まった挙動となり, 粘性要素と弾性要素が自由に移動できないVoigtモデル的な挙動を示すものと考えられた. 一方, 分散相体積濃度が最密充填濃度より小さい(φ<0.74), 水分が28～36w/w%マヨネーズおよび4w/w%バレイショデンプン糊液の場合には, 分散相と連続相の変形または移動の制限が少なく, 粘性要素と弾性要素が自由に移動できるMaxwellモデル的な挙動を示すものと考えられた.","subitem_description_language":"ja"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_publisher":"日本食品工学会"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_source_identifier":"1345-7942","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"AA12076107","subitem_source_identifier_type":"NCID"}]},"item_1617187024783":{"attribute_name":"Page Start","attribute_value_mlt":[{"subitem_start_page":"155"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007-09","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"163","bibliographicPageStart":"155","bibliographicVolumeNumber":"8","bibliographic_titles":[{"bibliographic_title":"日本食品工学会誌"},{"bibliographic_title":"日本食品工学会誌"}]}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-03-18"}],"displaytype":"simple","filename":"JpnJFoodEng_8-3_155.pdf","filesize":[{"value":"752.5 KB"}],"mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://hiroshima.repo.nii.ac.jp/record/2011565/files/JpnJFoodEng_8-3_155.pdf"},"version_id":"1b2bc58e-87d2-4b8e-ace6-03bf58dce501"}]},"item_1732771732025":{"attribute_name":"旧ID","attribute_value":"28552"},"item_title":"Comparison of the Viscoelastic Properties of Fluid Foods Measured by the Non-rotational Concentric Cylinder Method with Those by the Dynamic Oscillatory Method <Original Paper>","item_type_id":"40003","owner":"41","path":["1730444907710"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-18"},"publish_date":"2023-03-18","publish_status":"0","recid":"2011565","relation_version_is_last":true,"title":["Comparison of the Viscoelastic Properties of Fluid Foods Measured by the Non-rotational Concentric Cylinder Method with Those by the Dynamic Oscillatory Method <Original Paper>"],"weko_creator_id":"41","weko_shared_id":-1},"updated":"2025-02-22T09:51:22.959541+00:00"}