つけ物工場用水の削減

• 青木 睦夫

  東京都農業試験場

書誌事項

タイトル別名

• Reduction of Water in the Process of Pickling
• ツケモノ コウジョウ ヨウスイ ノ サクゲン ケンキュウ ノート

抄録

Desalting method in the process of pickling was improved in order to reduce the amount of water and time. Compressed liquid was treated with activated carbon for reutilization. As for the reduction of water and time the desalting after compression of the pickles with the rotary-separation type was more effective than that with the flowing water type. By mixing 1.5g of powderd carpon per 100ml of the compressed liquid, colorless and odorless liquid could be obtained for the reusing in the process of pickling "Fukujinzuke."

収録刊行物

• 日本食品工業学会誌

  日本食品工業学会誌 24 (8), 414-416, 1977

  社団法人 日本食品科学工学会

詳細情報

• CRID: 1390001206405037184
• NII論文ID: 130003966849
• NII書誌ID: AN00192587
• DOI: 10.3136/nskkk1962.24.414
• NDL書誌ID: 1841167
• ISSN: 00290394
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I1841167
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可