{"_buckets": {"deposit": "e95191c0-4da1-4d52-979a-597fa2bf0785"}, "_deposit": {"id": "2002908", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2002908"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02002908", "sets": ["1642837916513", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "キャッサバの加熱押出し加工特性とその生成物の性質に与える含水量及び温度の影響(農業工学科)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Effects of Feed Moisture Content and Process Temperature on the Product Properties and Processing Characteristics of Cassava Extrusion (Department of Agricultural Engineering)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "國府田, 佳弘", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "秋永, 孝義", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Kohda, Yoshihiro", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Akinaga, Takayoshi", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Sutrisno", "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_1617186626617": {"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "キャッサバは東南アジアあるいは南米などで重要な食料あるいは飼料とされているが,タンパク質含量が低く栄養価は高くない。筆者らはその栄養価を高めるために,加熱押出し加工によって多孔質物質を作りこれを固体発酵させて高タンパク質含量の飼料を製造する技法について報じてきたが,本報ではその加工特性及び生成物の性状に及ぼす加工温度と材料の含水量の影響について検討した。即ち,キャッサバ粉を10,13,16,及び19各%の含水量に調質し,バレル温度140,160及び180各℃で1軸イクストルーダで加熱押出し,生成物の膨化率,吸水量,外相,剪断強度などの性質と,加工時のトルク,圧力,及び噴出速度を求めて,それらの間に次の関係があることを見出した。(1)試料の含水量とバレル温度は生成物の性状に有意な関係を持っていたが,主要因は含水量であった。(2)試料の含水量が13\u0026acd;16%の範囲ではバレル温度140\u0026acd;160℃の時に優れた外観の生成物が得られた。(3)本実験に用いたイクストルーダでは含水量が制限因子であり,温度は加工時の所要トルクとバレル内圧力には関係しているものの生成速度との関係は見られなかった。以上を総合してキャッサバのイクストルーダ加工には含水量13\u0026acd;16%の材料を用いるのが適当と判断した。", "subitem_description_type": "Other"}, {"subitem_description": "Cassava flour was hydrated to 10,13,16 and 19% (w. b.) of moisture content and extruded at 140°, 160°and 180℃ of barrel temperature on constant screw speed of 150rpm. The effect of feed moisture content and process temperature on product properties (product appearances, moisture content, expansion ratio, bulk density, water absorpsion, shearing strength) and extrusion process characteristics (product rate, torque and pressure) were determined. The analysis showed that the interaction of the process temperature and feed moisture content significantly correlated with all extrudate properties, but on the other hand, the individual analysis indicated that only feed moisture content correlated with product properties. The physical appearence clearly showed that the good extrudate produced at process temperature of 140°-160℃ for feed moisture content of 13-16% (w. b.). The analysis also described that there were inter correlation between product properties. The feed moisture content was critical parameter on the operation of the extruder used in this experiment, and analysis showed that interaction with process temperature related to torque and pressure, but no relation with product rate. For all level of process temperature, the safe operation conducted for feed moisture content of 13-16% (w. b.).", "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": "eng"}]}, "item_1617186783814": {"attribute_name": "Identifier", "attribute_value_mlt": [{"subitem_identifier_type": "HDL", "subitem_identifier_uri": "http://hdl.handle.net/20.500.12000/3879"}]}, "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": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1989-12-05", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "36", "bibliographicPageEnd": "97", "bibliographicPageStart": "89"}]}, "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": "KJ00000161621.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2002908/files/KJ00000161621.pdf"}, "version_id": "f36acc9a-9a7e-47fa-a50a-f6b1bd166f63"}]}, "item_title": "キャッサバの加熱押出し加工特性とその生成物の性質に与える含水量及び温度の影響(農業工学科)", "item_type_id": "15", "owner": "1", "path": ["1642837916513", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/3879", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2002908", "relation": {}, "relation_version_is_last": true, "title": ["キャッサバの加熱押出し加工特性とその生成物の性質に与える含水量及び温度の影響(農業工学科)"], "weko_shared_id": -1}