アクアガスの加熱機構と農産加工への応用 Development of a new superheated steam system containing micro-water droplet and its application for food processing

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著者

    • 五十部 誠一郎 ISOBE Seiichiro
    • 独立行政法人 農業・食品産業技術総合研究機構食品総合研究所 食品工学研究領域 製造工学ユニット National Food Research Institute

抄録

  Applications of superheated steam for food processing have been studied in recent years with several advantages. A new oven system, which generates superheated steam with micro droplets of hot water (Aqua-gas), was achieved spraying heated water into a heating chamber filled with the superheated steam. It was expected that the micro-droplets increased the heat transfer coefficient of the heating medium. It was also expected that water content of foods processed with this oven could be controlled by regulating the amount of the micro droplets in the superheated steam. Heat transfer rates of the Aqua-gas and the superheated steam maintained at 115°C were measured based on surface temperature of a heat flowmeter. The heat transfer rate of the Aqua-gas was larger than that of the superheated steam in the case the temperature of the heat transfer boundary was low. In addition the drying rate of the food sample was lower in the case of the Aqua-gas due to the effect of the micro droplets. An application of this new Aqua-gas system for surface pasteurization of flesh vegetables and the blanching were examined. Cucumber and carrot samples were pasteurized effectively with slight changes of its color and rheological properties in 30 seconds to 1 minute using this new Aqua-gas system. Potato salad, pasteurized by this new system, had better flavor and longer shelf life than potato salad prepared by the traditional method. The potatoes and broccoli were blanched by the Aqua-gas. The changes in the color, the rheological properties were smaller than the blanched sample by the hot water. The weight loss of the potato was small in the Aqua-gas. In addition, Bacillus subtilis spores on potato were pasteurized effectively by the Aqua-gas. These results suggest that safe fresh food and products with high quality and long shelf life can be provided using this new oven system.

収録刊行物

  • 日本食生活学会誌 = Journal for the integrated study of dietary habits  

    日本食生活学会誌 = Journal for the integrated study of dietary habits 17(3), 193-197, 2006-12-30 

    THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS

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各種コード

  • NII論文ID(NAID)
    10018465638
  • NII書誌ID(NCID)
    AA11804821
  • 本文言語コード
    JPN
  • 資料種別
    REV
  • ISSN
    18812368
  • NDL 記事登録ID
    8641826
  • NDL 雑誌分類
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL 請求記号
    Z71-F860
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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