ログイン
言語:

WEKO3

  • トップ
  • ランキング
To
lat lon distance
To

Field does not validate



インデックスリンク

インデックスツリー

メールアドレスを入力してください。

WEKO

One fine body…

WEKO

One fine body…

アイテム

{"_buckets": {"deposit": "1b725a7a-0ae2-4709-9ba4-cb3e8cc0688e"}, "_deposit": {"id": "2002753", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2002753"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02002753", "sets": ["1642837919706", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "\u9759\u96fb\u5206\u96e2\u306b\u3088\u308b\u5c0f\u9ea6\u7c89\u306e\u5206\u7d1a\u304c\u305d\u306e\u30d1\u30f3\u306e\u98df\u5473\u7279\u6027\u306b\u53ca\u307c\u3059\u52b9\u679c(\u751f\u7269\u751f\u7523\u5b66\u79d1)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Effect of Electrostatical Separation of Wheat flour on Sensory Evaluation of the Bread (Department of Bioproduction)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "\u5ddd\u5d0e, \u8056\u53f8", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u7cf8\u4e95, \u6b63\u57fa", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u570b\u5e9c\u7530, \u4f73\u5f18", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u79cb\u6c38, \u5b5d\u7fa9", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Kawasaki, Seishi", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Itoi, Masaki", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Kohda, Yoshihiro", "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": "\u9759\u96fb\u5206\u96e2"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "\u5c0f\u9ea6\u7c89"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "\u7c92\u5ea6\u5206\u5e03"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "\u98df\u5473\u8a66\u9a13"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "electrostatic separation"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "wheat flour"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "particle size distribution"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "sensory evaluation"}]}, "item_1617186626617": {"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "\u5e02\u8ca9\u306e\u5c0f\u9ea6\u7c89\u3092\u7528\u3044\u3066\u9759\u96fb\u5206\u96e2\u3092\u884c\u3044,\u30d7\u30e9\u30b9\u6975,\u4e2d\u9593,\u30de\u30a4\u30ca\u30b9\u6975\u5074\u306b\u5206\u753b\u3055\u308c\u305f\u5c0f\u9ea6\u7c89\u306e\u7c92\u5ea6\u5206\u5e03\u53ca\u3073\u305d\u308c\u3092\u7528\u3044\u3066\u767a\u9175\u713c\u6210\u3057\u305f\u30d1\u30f3\u306e\u98df\u5473\u7279\u6027\u306b\u3064\u3044\u3066\u89e3\u6790\u3092\u884c\u3063\u305f\u3002\u5206\u96e2\u52b9\u7387\u306b\u53ca\u307c\u3059\u96f0\u56f2\u6c17\u6e7f\u5ea6\u306e\u5f71\u97ff\u306f,\u4f4e\u6e7f\u5ea6\u307b\u3069\u5747\u7b49\u306b\u5206\u5272\u3055\u308c,\u6e7f\u5ea6\u306e\u4e0a\u6607\u3068\u3068\u3082\u306b\u4e2d\u9593\u753b\u5206\u306e\u5272\u5408\u304c\u5897\u52a0\u3057\u305f\u3002\u6975\u677f\u9593\u96fb\u5727\u306f20kv\u304c\u9069\u5f53\u3067\u3042\u308a,\u3088\u308a\u9ad8\u96fb\u5727\u4e0b\u3067\u306f\u5e2f\u96fb\u3057\u305f\u7c92\u5b50\u306e\u96fb\u6c17\u7684\u53cd\u767a\u306b\u3088\u308a\u52b9\u7387\u304c\u4f4e\u4e0b\u3057\u305f\u3002\u7c92\u5ea6\u5206\u5e03\u306f\u3044\u305a\u308c\u306e\u753b\u5206\u3082100\u03bcm\u4ee5\u4e0b\u304c\u5927\u90e8\u5206\u3092\u5360\u3081,\u4e2d\u3067\u3082\u7c92\u5f84\u7bc4\u56f2\u304c17-30\u03bcm\u3067\u7279\u5fb4\u304c\u898b\u3089\u308c,\u4e2d\u9593\u753b\u5206\u304c\u30d7\u30e9\u30b9\u53ca\u3073\u30de\u30a4\u30ca\u30b9\u753b\u5206\u3088\u308a\u3082\u305d\u306e\u5272\u5408\u304c\u591a\u304b\u3063\u305f\u3002\u713c\u6210\u3057\u305f\u30d1\u30f3\u306e\u98df\u5473\u8a66\u9a13\u3067\u306f,\u8a55\u4fa1\u9805\u76ee\u3054\u3068\u306b\u30d1\u30cd\u30eb\u306e\u55dc\u597d\u6027\u304c\u5206\u304b\u308c\u5168\u9805\u76ee\u3067\u512a\u308c\u305f\u5224\u5b9a\u3092\u5f97\u305f\u753b\u5206\u306f\u898b\u3089\u308c\u306a\u304b\u3063\u305f\u304c,\u7dcf\u5408\u3067\u306f\u30d7\u30e9\u30b9\u753b\u5206\u304b\u3089\u306e\u30d1\u30f3\u306b\u5bfe\u3059\u308b\u55dc\u597d\u6027\u304c\u6700\u3082\u9ad8\u304f,\u9759\u96fb\u5206\u96e2\u306b\u3088\u308a\u672a\u51e6\u7406\u306e\u5c0f\u9ea6\u7c89\u306b\u306f\u306a\u3044\u7279\u5fb4\u3092\u6709\u3059\u308b\u88fd\u54c1\u3092\u88fd\u9020\u3067\u304d\u308b\u53ef\u80fd\u6027\u304c\u793a\u5506\u3055\u308c\u305f\u3002", "subitem_description_type": "Other"}, {"subitem_description": "Effct of electrostatical Separation on the quality of wheat flour were studied to evaluate a potential for making a various type of bread. Commarcial wheat flour were separated into 3 fractions and collected at anode, neutral and cathode side. Measurement of particle size destribution revealed that the major components of the flour were ranging from 17 to 30\u03bcm in diameter and the contents of neutral flour was highest among 3 fractions, which were partry responsible for baking property and sensory evaluation of the bread. Sensory elauation indicated that textural properties of the bread made from 3 fractions were different from each other and they had their own charactaristics, however, anode fraraction was excellent at total score.", "subitem_description_type": "Other"}, {"subitem_description": "\u7d00\u8981\u8ad6\u6587", "subitem_description_type": "Other"}]}, "item_1617186643794": {"attribute_name": "Publisher", "attribute_value_mlt": [{"subitem_1522300295150": "ja", "subitem_1522300316516": "\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8"}]}, "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/20.500.12000/3724"}]}, "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": "\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8\u5b66\u8853\u5831\u544a"}, {"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": "43", "bibliographicPageEnd": "18", "bibliographicPageStart": "13"}]}, "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", "download_preview_message": "", "file_order": 0, "filename": "KJ00000161795.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2002753/files/KJ00000161795.pdf"}, "version_id": "873574a1-dacc-49a1-bcd4-7707a943f825"}]}, "item_title": "\u9759\u96fb\u5206\u96e2\u306b\u3088\u308b\u5c0f\u9ea6\u7c89\u306e\u5206\u7d1a\u304c\u305d\u306e\u30d1\u30f3\u306e\u98df\u5473\u7279\u6027\u306b\u53ca\u307c\u3059\u52b9\u679c(\u751f\u7269\u751f\u7523\u5b66\u79d1)", "item_type_id": "15", "owner": "1", "path": ["1642837919706", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/3724", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2002753", "relation": {}, "relation_version_is_last": true, "title": ["\u9759\u96fb\u5206\u96e2\u306b\u3088\u308b\u5c0f\u9ea6\u7c89\u306e\u5206\u7d1a\u304c\u305d\u306e\u30d1\u30f3\u306e\u98df\u5473\u7279\u6027\u306b\u53ca\u307c\u3059\u52b9\u679c(\u751f\u7269\u751f\u7523\u5b66\u79d1)"], "weko_shared_id": -1}
  1. 紀要論文
  2. 琉球大学農学部学術報告
  3. 43号
  1. 部局別インデックス
  2. 農学部

静電分離による小麦粉の分級がそのパンの食味特性に及ぼす効果(生物生産学科)

http://hdl.handle.net/20.500.12000/3724
http://hdl.handle.net/20.500.12000/3724
5641c460-88ae-413b-80ae-dc70794cff10
名前 / ファイル ライセンス アクション
KJ00000161795.pdf KJ00000161795.pdf
Item type デフォルトアイテムタイプ(フル)(1)
公開日 2008-02-14
タイトル
タイトル 静電分離による小麦粉の分級がそのパンの食味特性に及ぼす効果(生物生産学科)
言語 ja
作成者 川崎, 聖司

× 川崎, 聖司

ja 川崎, 聖司

糸井, 正基

× 糸井, 正基

ja 糸井, 正基

國府田, 佳弘

× 國府田, 佳弘

ja 國府田, 佳弘

秋永, 孝義

× 秋永, 孝義

ja 秋永, 孝義

Kawasaki, Seishi

× Kawasaki, Seishi

en Kawasaki, Seishi

Itoi, Masaki

× Itoi, Masaki

en Itoi, Masaki

Kohda, Yoshihiro

× Kohda, Yoshihiro

en Kohda, Yoshihiro

Akinaga, Takayoshi

× Akinaga, Takayoshi

en Akinaga, Takayoshi

アクセス権
アクセス権 open access
アクセス権URI http://purl.org/coar/access_right/c_abf2
主題
言語 ja
主題Scheme Other
主題 静電分離
言語 ja
主題Scheme Other
主題 小麦粉
言語 ja
主題Scheme Other
主題 粒度分布
言語 ja
主題Scheme Other
主題 食味試験
内容記述
内容記述タイプ Other
内容記述 市販の小麦粉を用いて静電分離を行い,プラス極,中間,マイナス極側に分画された小麦粉の粒度分布及びそれを用いて発酵焼成したパンの食味特性について解析を行った。分離効率に及ぼす雰囲気湿度の影響は,低湿度ほど均等に分割され,湿度の上昇とともに中間画分の割合が増加した。極板間電圧は20kvが適当であり,より高電圧下では帯電した粒子の電気的反発により効率が低下した。粒度分布はいずれの画分も100μm以下が大部分を占め,中でも粒径範囲が17-30μmで特徴が見られ,中間画分がプラス及びマイナス画分よりもその割合が多かった。焼成したパンの食味試験では,評価項目ごとにパネルの嗜好性が分かれ全項目で優れた判定を得た画分は見られなかったが,総合ではプラス画分からのパンに対する嗜好性が最も高く,静電分離により未処理の小麦粉にはない特徴を有する製品を製造できる可能性が示唆された。
内容記述タイプ Other
内容記述 Effct of electrostatical Separation on the quality of wheat flour were studied to evaluate a potential for making a various type of bread. Commarcial wheat flour were separated into 3 fractions and collected at anode, neutral and cathode side. Measurement of particle size destribution revealed that the major components of the flour were ranging from 17 to 30μm in diameter and the contents of neutral flour was highest among 3 fractions, which were partry responsible for baking property and sensory evaluation of the bread. Sensory elauation indicated that textural properties of the bread made from 3 fractions were different from each other and they had their own charactaristics, however, anode fraraction was excellent at total score.
内容記述タイプ Other
内容記述 紀要論文
出版者
言語 ja
出版者 琉球大学農学部
言語
言語 jpn
資源タイプ
資源タイプ departmental bulletin paper
資源タイプ識別子 http://purl.org/coar/resource_type/c_6501
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
識別子
識別子 http://hdl.handle.net/20.500.12000/3724
識別子タイプ HDL
収録物識別子
収録物識別子タイプ ISSN
収録物識別子 0370-4246
収録物識別子タイプ NCID
収録物識別子 AN00250548
収録物名
言語 ja
収録物名 琉球大学農学部学術報告
書誌情報
号 43, p. 13-18
戻る
0
views
See details
Views

Versions

Ver.1 2022-01-27 02:37:45.881355
Show All versions

Share

Mendeley Twitter Facebook Print Addthis

Cite as

エクスポート

OAI-PMH
  • OAI-PMH JPCOAR
  • OAI-PMH DublinCore
  • OAI-PMH DDI
Other Formats
  • JSON

確認


Powered by WEKO3


Powered by WEKO3