{"created":"2023-05-15T11:41:30.832807+00:00","id":281,"links":{},"metadata":{"_buckets":{"deposit":"1086b892-f8a3-4786-8738-cbcf0838b6d8"},"_deposit":{"created_by":10,"id":"281","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"281"},"status":"published"},"_oai":{"id":"oai:myu.repo.nii.ac.jp:00000281","sets":["14","14:33","14:33:34"]},"author_link":["801","805","889"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"42","bibliographicPageStart":"35","bibliographicVolumeNumber":"5","bibliographic_titles":[{"bibliographic_title":"宮城大学食産業学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of Miyagi University School of Food, Agricultural and Environmental Sciences","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"30，40，50および60℃の温度条件下において，サツマイモの熱風乾燥を行い，サツマイモ乾燥試料の含水率変化およびL-アスコルビン酸変化について調査した。含水率変化は指数モデルおよび拡散方程式の無限平板モデルにより解析され，両モデルより得られた計算値と測定値は良く一致した。含水率モデルより得られた拡散係数には，アレニウス型の温度依存性が認められた。熱風乾燥過程におけるL-アスコルビン酸変化は1次反応に従うことが示され，サツマイモの熱風乾燥過程におけるL-アスコルビン酸分解の活性化エネルギーは48.8kJ mol-1と算定された。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15085/00000270","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"宮城大学食産業学部","subitem_publisher_language":"ja"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"120005321814","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12172756","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1880-6589","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"折笠, 貴寛","creatorNameLang":"ja"},{"creatorName":"オリカサ, タカヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"Orikasa, Takahiro","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"椎名, 武夫","creatorNameLang":"ja"},{"creatorName":"シイナ, タケオ","creatorNameLang":"ja-Kana"},{"creatorName":"Shina, Takeo","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"田川, 彰男","creatorNameLang":"ja"},{"creatorName":"タガワ, アキオ","creatorNameLang":"ja-Kana"},{"creatorName":"Tagawa, Akio","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-03-30"}],"displaytype":"detail","filename":"サツマイモの熱風乾燥における含水率およびL-アスコルビン酸の変動解析.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"サツマイモの熱風乾燥における含水率およびL-アスコルビン酸の変動解析","url":"https://myu.repo.nii.ac.jp/record/281/files/サツマイモの熱風乾燥における含水率およびL-アスコルビン酸の変動解析.pdf"},"version_id":"5be23a00-0aa2-4f33-b5cc-66cd27ee8c70"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"サツマイモ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"熱風乾燥","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"L-アスコルビン酸","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"アレニウス式","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"sweet potato","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"hot air drying","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"moisture content","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"L-ascorbic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Arrhenius-type equation","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"サツマイモの熱風乾燥における含水率およびL-アスコルビン酸の変動解析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"サツマイモの熱風乾燥における含水率およびL-アスコルビン酸の変動解析","subitem_title_language":"ja"},{"subitem_title":"Analysis of changes in moisture content and L-ascorbic acid of sweet potatoes during hot air drying","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"10","path":["14","33","34"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-03-30"},"publish_date":"2017-03-30","publish_status":"0","recid":"281","relation_version_is_last":true,"title":["サツマイモの熱風乾燥における含水率およびL-アスコルビン酸の変動解析"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2023-12-13T07:26:35.814615+00:00"}