非接触式静電容量センサーによる食品の品質評価 第1報 : 凍結解凍における静電容量と温度の関係 Studies on the Evaluation Methods for the Food Quality with a Non-contact type Capacitance Sensor. 1 st report : Relationship between Capacitance and Temperature during the Freezing and Thawing of Foods.

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Changes of capacitance and temperature of ethyl alcohol, hamburger and dough with cheese filling were measured with specially-made measuring devices during the freezing and thawing. The results of measurement of capacitance and temperature suggest a linear correlation for ethyl alcohol as a single constituent substance. The adequate correlation is too estimated from the results of food samples, though the capacitance of food sample varies greatly at the start and end of freezing and thawing process. It has been demonstrated that the quality or physical condition of food sample can be determined easily by the measurement of capacitance using the specially-made devices. Also the quality or physical condition of food can be determined easily by the non-contact and non-destructive measurements of capacitance.<br>A variety application of the present technique is conceivable for the process control of the freezing and thawing foods.

収録刊行物

  • 日本冷凍空調学会論文集

    日本冷凍空調学会論文集 16(1), 23-35, 1999-03-31

    公益社団法人 日本冷凍空調学会

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    食品冷凍工学, 272-282, 1976

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    食品冷凍の理論と応用, 347-386, 1993

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被引用文献:  2件中 1-2件 を表示

各種コード

  • NII論文ID(NAID)
    10002715062
  • NII書誌ID(NCID)
    AA11125910
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    13444905
  • NDL 記事登録ID
    4844775
  • NDL 雑誌分類
    ZN14(科学技術--機械工学・工業--熱機関)
  • NDL 請求記号
    Z16-1394
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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