{"created":"2025-03-02T01:33:49.793025+00:00","id":2029695,"links":{},"metadata":{"_buckets":{"deposit":"b515f053-12bc-407d-ac2b-072e26f22101"},"_deposit":{"created_by":41,"id":"2029695","owner":"41","owners":[41],"pid":{"revision_id":0,"type":"depid","value":"2029695"},"status":"published"},"_oai":{"id":"oai:hiroshima.repo.nii.ac.jp:02029695","sets":["1727147343679:1730444267769:1730444278702"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_title":"ジャガイモの乾燥収縮式と速度式の設定に関する考察","subitem_title_language":"ja"},{"subitem_title":"Consideration on the Shrinkage and the Rate Equations in the Drying of Potatoes","subitem_title_language":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"久保田, 清","creatorNameLang":"ja"},{"creatorName":"Kubota, Kiyoshi","creatorNameLang":"en"}],"familyNames":[{"familyName":"久保田","familyNameLang":"ja"},{"familyName":"Kubota","familyNameLang":"en"}],"givenNames":[{"givenName":"清","givenNameLang":"ja"},{"givenName":"Kiyoshi","givenNameLang":"en"}]},{"creatorNames":[{"creatorName":"松本, 俊也","creatorNameLang":"ja"},{"creatorName":"Matsumoto, Toshiya","creatorNameLang":"en"}],"familyNames":[{"familyName":"松本","familyNameLang":"ja"},{"familyName":"Matsumoto","familyNameLang":"en"}],"givenNames":[{"givenName":"俊也","givenNameLang":"ja"},{"givenName":"Toshiya","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"}]},{"creatorNames":[{"creatorName":"長谷川, 勉","creatorNameLang":"ja"},{"creatorName":"Hasegawa, Tsutomu","creatorNameLang":"en"}],"familyNames":[{"familyName":"長谷川","familyNameLang":"ja"},{"familyName":"Hasegawa","familyNameLang":"en"}],"givenNames":[{"givenName":"勉","givenNameLang":"ja"},{"givenName":"Tsutomu","givenNameLang":"en"}]},{"creatorNames":[{"creatorName":"保坂, 秀明","creatorNameLang":"ja"},{"creatorName":"Hosaka, Hideaki","creatorNameLang":"en"}],"familyNames":[{"familyName":"保坂","familyNameLang":"ja"},{"familyName":"Hosaka","familyNameLang":"en"}],"givenNames":[{"givenName":"秀明","givenNameLang":"ja"},{"givenName":"Hideaki","givenNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"アクセス権","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":"610","subitem_subject_scheme":"NDC"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"食品の乾燥速度式を設定する場合、乾燥特性が複雑となり.恒率乾燥期間と減率乾燥期間とに分けて速度式を設定する従来の方法 1)が、利用できなかったりすることが多い。前報 2)において、簡単な総括的乾燥速度式の設定に関する研究を行った。本報では、これに引続き、乾燥収縮式の設定に関する検討なども合わせ行っての研究をした。乾燥収縮式は、次式のように表わすのがよいという結果を得た。    簡単に表わす場合:  　　S / S_o = a(1 - x) + b = -a^* x + 1  　　　a =(S_o - S_e) / S_o  　　　b = S_e / S_o  　　　a = 1 - S_e / S_o    均一乾燥モデルによる場合:  　　S / S_o = [a(1 - x) + b] ^2/3 = (-a^* x + 1) ^2/3  　　　a = [(w_o - w_e) / pH] / d  　　　b = (w_e / p_e) / d  　　　d = (w_o-w_e) / pH + w_e / p_e  　　　a^* = 1 - {(w_e / p_e) / [(w_o - w_e) / pH + w_e / p_e]}    殻状乾燥モデルによる場合:  　　S / S_o = [a(1 - x) + b]^2/3 = (-a^* x + 1) ^2/3  　　　a = 1 - w_e p_o / (w_o p_e)  　　　b = w_e p_o / (w_o p_e)  　　　a^*= 1 - w_e p_o / (w_o p_e)    ここで、S、w、p、xは、それぞれ試料の表面積[cm²]、重さ[g]、密度[g/cm³]、乾燥率[ - ]である。添字H、o、eは、水、初期、平衡状態を示す。2つのパラメータa、bを含む収縮式を使用すると標準偏差が小さくなる。乾燥開始時における S / S_o の値が正確に1.0になるようにするには、1つのパラメータaを含む収縮式を用いる必要がある。    次に示す乾燥速度式 2)を、収縮式のパラメータを物性値から推算して検討した。  　　dx / dθ = k_n S(1 - x)^n  ここで、θは、乾燥時間[min]、Sには、上記の収縮式を用いる。k_nとnが、乾燥速度データから求めることになるパラメータである。また、既往 4)の殻状乾燥モデルを仮定した乾燥速度式の設定に関する研究も行った。いずれの乾燥速度式を用いても大差ないという結果を得た。","subitem_description_language":"ja"},{"subitem_description":"In previous paper 2), we have studied the over-all drying-rate equations of various-shaped potatoes. In this paper, we studied the shrinkage and the rate equatiolis in the drying of potatoes.    The shrinkage and the drying-rate equations were postulated as follow.  　　dx / dθ = k_n S(1 - x)^n  　　For simple empirical type:  　　　S / S_o = -a^* x + 1, a^* = 1 - S_e / S_o  　　For uniform drying model:  　　　S / S_o = (-a^* x + 1)^2/3  　　　a^* = 1 - {(w_e / p_e) / [(w_o - w_e) / pH + w_e / p_e]}  　　For drying-shell model:  　　　S / S_o = (-a^* x + 1)^2/3, a^* = 1 - w_e p_o / (w_o p_e)    where, x : drying ratio (-), θ: drying time (min), S, w and p : sample area (cm²), weight(g) and density (g/cm³ ). Subscripts H,O and e : water, initial and equilibrium states.    The drying-rate equatiolis based on the drying-shell model 4) were postulated too. These calculated results roughly agree with the observcd values.","subitem_description_language":"en"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_publisher":"広島大学生物生産学部"},{"subitem_publisher":"農林水産研究情報センター"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_1617186819068":{"attribute_name":"identifier_registration","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15027/23427","subitem_identifier_reg_type":"JaLC"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_source_identifier":"0387-7647","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"AN00213621","subitem_source_identifier_type":"NCID"}]},"item_1617187024783":{"attribute_name":"開始ページ","attribute_value_mlt":[{"subitem_start_page":"99"}]},"item_1617187056579":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1981-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"113","bibliographicPageStart":"99","bibliographicVolumeNumber":"20","bibliographic_titles":[{"bibliographic_title":"広島大学生物生産学部紀要"},{"bibliographic_title":"Journal of the Faculty of Applied Biological Science, Hiroshima University"}]}]},"item_1617258105262":{"attribute_name":"item_1617258105262","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"出版タイプ","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":"24-2127.pdf","filesize":[{"value":"1.1 MB"}],"mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://hiroshima.repo.nii.ac.jp/record/2029695/files/24-2127.pdf"},"version_id":"9f09c17c-9ca0-4fa9-886f-56b5d3d29a50"}]},"item_1732771732025":{"attribute_name":"旧ID","attribute_value":"23427"},"item_title":"ジャガイモの乾燥収縮式と速度式の設定に関する考察","item_type_id":"40003","owner":"41","path":["1730444278702"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-18"},"publish_date":"2023-03-18","publish_status":"0","recid":"2029695","relation_version_is_last":true,"title":["ジャガイモの乾燥収縮式と速度式の設定に関する考察"],"weko_creator_id":"41","weko_shared_id":-1},"updated":"2025-03-02T01:34:04.013045+00:00"}