食品乾燥における有効表面積に関する一考察  [in Japanese] An Examination on Effective Drying Surface Area of Cellulous Foods  [in Japanese]

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Abstract

The effective drying surface area of cellulous foodstuffs was investigated in this study. Onion epidermis was used as a sample. It was dried in an air dryer, and the changes in shape of the epidermis cells in the drying process were microscopically observed and photographed. The results showed that the volume of the cell decreased or collapsed and its surface rumpled gradually as the drying process proceeded. But the projection area of the cells did not vary so much. Thus it was considered that the change in net surface area of the epidermis might be little, though the volume change of the cells was of an appreciable amount. This assumption was verified by calculating the net surface area from the replica images of onion epidermis. The net surface area was proved to be about 1.8 times as large as the apparent surface area. However, the drying rates per unit apparent area of agar gel plate with a smooth surface were nearly equal to those of onion epidermis. Therefore, we concluded that the effective drying surface area of cellulous foodstuffs might be approximated to the apparent surface area.

Journal

  • Journal of the Faculty of Applied Biological Science,Hiroshima University

    Journal of the Faculty of Applied Biological Science,Hiroshima University 19(2), p177-181, 1980-12

    広島大学生物生産学部

Codes

  • NII Article ID (NAID)
    120005856180
  • NII NACSIS-CAT ID (NCID)
    AN00213621
  • Text Lang
    JPN
  • Article Type
    departmental bulletin paper
  • Journal Type
    大学紀要
  • ISSN
    03877647
  • NDL Article ID
    2297574
  • NDL Source Classification
    PC2(食品保存)
  • NDL Source Classification
    ZR1(科学技術--生物学) // ZR6(科学技術--農林水産)
  • NDL Call No.
    Z18-199
  • Data Source
    NDL  IR 
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