書誌事項
- タイトル別名
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- S0601-1-1 Cleaning Discharge Effect of Fungus lurking in Porous Food
抄録
There is a trade-off relation between sterilization of the food and the quality (nutritional value, color, shape and smell, etc.). Presently, the main priority is the guarantee sterilization of the food at the sacrifice of the quality. In this study, the practical effect of the sterilization was verified using a low-temperature plasma in which a sterilization process was achieved without damaging the quality of the food material. For sterilization of porous food such as Hijiki and Zenmai, a boiling heat treatment was usually required, but the non-heating sterilization was realized by the plasma exposure. Also, the hydrophilicity groups formed on the surface of the porous food such as Hijiki and Zenmai, using oxygen or air plasma irradiation process. In the aqueous cleaning after the plasma exposure process, it was proven that the microorganism which inhabits the inside of the food was effectively removed with a rinse using regular tap water. It was confirmed that the absorbency of the Hijiki by the oxygen plasma treatment was more effective than that of the air plasma treatment.
収録刊行物
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- 年次大会講演論文集
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年次大会講演論文集 2009.3 (0), 91-92, 2009
一般社団法人 日本機械学会
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詳細情報 詳細情報について
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- CRID
- 1390001206063430528
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- NII論文ID
- 110007861735
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- ISSN
- 24331325
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可