{"created":"2022-01-27T02:32:22.823842+00:00","id":2002578,"links":{},"metadata":{"_buckets":{"deposit":"7695f4c6-5841-4496-ba19-ee2af34031ec"},"_deposit":{"id":"2002578","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2002578"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02002578","sets":["1642837622505:1642837905044:1642837921429","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"キャッサバの押出し加工","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Extrusion cooking of cassava flour","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"川崎, 聖司","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"秋永, 孝義","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Kawasaki, Seishi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Akinaga, Takayoshi","creatorNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_1522299639480":"open access","subitem_1600958577026":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"キャッサバ"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"イクストルージョンクッキング"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"膨化率"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"フローテスター"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Cassava"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Extrusion cooking"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Expansion ratio"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Flow tester"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"キャッサバを加熱押出し処理によって膨化させ,多孔質膨化物を製造する際に影響を及ぼす基礎的な操作因子について検討を行った。西表産及びフィリピン産キャッサバ原料を粉砕・分級して得られた試料を調湿し,高化式フローテスターを用いて流出開始温度,膨化率,見掛け粘度を測定した。その結果,圧力1.02・(10)^-3&acd;2.04・(10)^-3Paの範囲で,各含水率における粘度と圧力の関係は両対数グラフ上で直線近似された。また,膨化率は粘度,含水率により影響を受けることが知られ,これらの関係は比較的簡単な指数式により表現することが可能であった。これらはキャッサバの加工条件の選定に重要な示唆を与えるものである。","subitem_description_type":"Other"},{"subitem_description":"Effect of processing conditions on gelatinization of Cassava flour and texture of the extruded products (extrudate) were studied. Two types of cassava one of which was harvested in Iriomote Island and the other imported from the Philippines were humidified and extruded by the Kouka-shiki flow tester. Different parameters involved during processing such as temperature, pressure and moisture contents of the cassava flour were measured and fundamental processing variables were discussed. Exponential relationship were observed between expansion ratio and apparent viscosity of extrudate and moisture contents. Their relationships could be expressed by the following equations at pressure of 1.02・(10)^<-3>&acd;2.04・(10)^<-3> Pa. Iriomote : 2.10・(10)^5・M^<-2.75>・η_a^<-0.369> Philippines : ε=9.79・(10)^5・M^<-3.15>・η_a^<-0.369> Where : ε=expansion ratio (-); M=moisture content (%); η_a=apparent viscosity (Pa・s)","subitem_description_type":"Other"},{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"琉球大学農学部"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"jpn"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/3415"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"0370-4246"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN00250548"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"琉球大学農学部学術報告"},{"subitem_1522650068558":"en","subitem_1522650091861":"The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueNumber":"47","bibliographicPageEnd":"38","bibliographicPageStart":"29"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_1522305645492":"VoR","subitem_1600292170262":"http://purl.org/coar/version/c_970fb48d4fbd8a85"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"KJ00000161895.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2002578/files/KJ00000161895.pdf"},"version_id":"5e8f2045-361a-486a-bc85-782523587c0b"}]},"item_title":"キャッサバの押出し加工","item_type_id":"15","owner":"1","path":["1642837921429","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-08"},"publish_date":"2008-02-08","publish_status":"0","recid":"2002578","relation_version_is_last":true,"title":["キャッサバの押出し加工"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-02-14T21:37:10.157857+00:00"}