{"created":"2025-02-21T06:09:32.646136+00:00","id":2011581,"links":{},"metadata":{"_buckets":{"deposit":"2dca8e93-2b0f-48e0-a063-6af1cb7c4c88"},"_deposit":{"created_by":41,"id":"2011581","owners":[41],"pid":{"revision_id":0,"type":"depid","value":"2011581"},"status":"published"},"_oai":{"id":"oai:hiroshima.repo.nii.ac.jp:02011581","sets":["1730444907710"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_title":"食品の凍結乾燥過程における重量と電気容量の変化 <技術論文>","subitem_title_language":"ja"},{"subitem_title":"A Relationship Between Weight and Capacitance Changes during Freeze-drying Process of Food","subitem_title_language":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"土肥, 貞夫","creatorNameLang":"ja"},{"creatorName":"Tohi, Sadao","creatorNameLang":"en"}],"familyNames":[{"familyName":"土肥","familyNameLang":"ja"},{"familyName":"Tohi","familyNameLang":"en"}],"givenNames":[{"givenName":"貞夫","givenNameLang":"ja"},{"givenName":"Sadao","givenNameLang":"en"}]},{"creatorNames":[{"creatorName":"羽倉, 義雄","creatorNameLang":"ja"},{"creatorName":"Hagura, Yoshio","creatorNameLang":"en"}],"familyNames":[{"familyName":"羽倉","familyNameLang":"ja"},{"familyName":"Hagura","familyNameLang":"en"}],"givenNames":[{"givenName":"義雄","givenNameLang":"ja"},{"givenName":"Yoshio","givenNameLang":"en"}]},{"creatorNames":[{"creatorName":"鈴木, 寛一","creatorNameLang":"ja"},{"creatorName":"Suzuki, Kanichi","creatorNameLang":"en"}],"familyNames":[{"familyName":"鈴木","familyNameLang":"ja"},{"familyName":"Suzuki","familyNameLang":"en"}],"givenNames":[{"givenName":"寛一","givenNameLang":"ja"},{"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":"590","subitem_subject_scheme":"NDC"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"The development of a non-destructive method was attempted for the measurement of food weight change (i.e. moisture content change) in a freeze-dryer. An aqueous solution of 10% dextrin was used as a food sample. Changes in both weight and temperature of the sample were simultaneously measured during a freeze-drying process. The capacitance of sample was also measured using two stainless steel heating shelf boards as a pair of electrode plates.    Sample temperature histories varied with the sample position in the dryer. Sample temperature did not precisely indicate the freeze-drying state of the sample. Determining the endpoint of freeze-drying based solely on the results of sample temperature measurements remained practical problems. The capacitance change showed a good correlation with the weight change. Thus, it is feasible to monitor the weight of a sample during freeze-drying by measuring its capacitance.","subitem_description_language":"en"},{"subitem_description":"凍結乾燥機内の食品の乾燥状態(重量変化)の非破壊測定法を検討した. 食品のモデルとして10%デキストリン水溶液を用いた. まず始めに, 食品を凍結乾燥したときの重量変化と温度変化を同時に測定して, 温度測定の有効性を検討した. 次に, 凍結乾燥機内の加熱用のステンレススチール製棚板2枚を電極板として利用して, 凍結乾燥過程における食品の電気容量変化を測定した. その結果, 凍結乾燥中の食品の温度変化は, 温度センサーの設置場所によって異なり, 正確に乾燥状態を表していないことが明らかとなった. また, 電気容量変化と重量変化との間には, 良好な相関関係があった. 凍結乾燥過程における食品の電気容量を測定することにより, 凍結乾燥機内の食品の乾燥状態を把握できる可能性が示唆された.","subitem_description_language":"ja"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_publisher":"日本食品科学工学会"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_source_identifier":"1341-027X","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"AN10467499","subitem_source_identifier_type":"NCID"}]},"item_1617187024783":{"attribute_name":"Page Start","attribute_value_mlt":[{"subitem_start_page":"726"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002-11-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"11","bibliographicPageEnd":"730","bibliographicPageStart":"726","bibliographicVolumeNumber":"49","bibliographic_titles":[{"bibliographic_title":"日本食品科学工学会誌"},{"bibliographic_title":"日本食品科学工学会誌"}]}]},"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_1617353299429":{"attribute_name":"Relation","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"http://www.journalarchive.jst.go.jp/japanese/jnlabstract_ja.php?cdjournal=nskkk1995&cdvol=49&noissue=11&startpage=726","subitem_relation_type_select":"URI"}}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-03-18"}],"displaytype":"simple","filename":"NSKKK_49_726.pdf","filesize":[{"value":"1.9 MB"}],"mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://hiroshima.repo.nii.ac.jp/record/2011581/files/NSKKK_49_726.pdf"},"version_id":"9c0a4c1c-ca5a-418d-9e7a-0cc15653f1da"}]},"item_1732771732025":{"attribute_name":"旧ID","attribute_value":"30164"},"item_title":"食品の凍結乾燥過程における重量と電気容量の変化 <技術論文>","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":"2011581","relation_version_is_last":true,"title":["食品の凍結乾燥過程における重量と電気容量の変化 <技術論文>"],"weko_creator_id":"41","weko_shared_id":-1},"updated":"2025-02-22T09:52:42.010890+00:00"}