書誌事項
- タイトル別名
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- A Relationship Between Weight and Capacitance Changes during Freeze-drying Process of Food.
- 食品の凍結乾燥過程における重量と電気容量の変化
- ギジュツ ロンブン ショクヒン ノ トウケツ カンソウ カテイ ニ オケル ジュウリョウ ト デンキ ヨウリョウ ノ ヘンカ
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説明
The development of a non-destructive method was attempted for the measurement of food weight change (i.e. moisture content change) in a freeze-dryer. An aqueous solution of 10% dextrin was used as a food sample. Changes in both weight and temperature of the sample were simultaneously measured during a freeze-drying process. The capacitance of sample was also measured using two stainless steel heating shelf boards as a pair of electrode plates.<BR>Sample temperature histories varied with the sample position in the dryer. Sample temperature did not precisely indicate the freeze-drying state of the sample. Determining the endpoint of freeze-drying based solely on the results of sample temperature measurements remained practical problems. The capacitance change showed a good correlation with the weight change. Thus, it is feasible to monitor the weight of a sample during freeze-drying by measuring its capacitance
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 49 (11), 726-730, 2002
公益社団法人 日本食品科学工学会
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キーワード
詳細情報 詳細情報について
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- CRID
- 1390001206408746368
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- NII論文ID
- 10010402990
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 6355913
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
