{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282679435447296.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.3136/fstr.22.193"}},{"identifier":{"@type":"URI","@value":"https://www.jstage.jst.go.jp/article/fstr/22/2/22_193/_pdf"}},{"identifier":{"@type":"NAID","@value":"130005147064"}}],"dc:title":[{"@language":"en","@value":"Effect of Standing After Preheating on the Softening Rate of Root Vegetables"}],"dc:language":"en","description":[{"type":"abstract","notation":[{"@language":"en","@value":"Japanese radish and potato samples were preheated at 60 – 70°C for 10 min and maintained at 20°C for 0 – 7 h to control the changes in hardness. The slopes of the first order plots for softening and the Arrhenius plots of the softening rate constant were linear. The softening rate constants of Japanese radish and potato were reduced to 18 – 49% and 23 – 50%, respectively, compared to the fresh vegetables. The optimum cooking times of Japanese radish and potato samples with respect to hardness, calculated based on the softening rate constants, were 1.9 – 6.7 and 1.5 – 4.0 times longer, respectively, compared to fresh samples. To prevent browning and the elution of soluble components, samples were vacuum-packed, then pretreated, heated and subjected to sensory evaluation. All samples were evaluated for optimum hardness."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410282679435447297","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000321624652"}],"foaf:name":[{"@language":"en","@value":"Sato Yoko"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Faculty of Core Research, Natural Science Division, Ochanomizu University"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282679435447298","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000321624653"}],"foaf:name":[{"@language":"en","@value":"Imaizumi Yuki"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282679435447296","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000321624654"}],"foaf:name":[{"@language":"en","@value":"Kasai Midori"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Faculty of Core Research, Natural Science Division, Ochanomizu University"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"13446606"},{"@type":"LISSN","@value":"13446606"},{"@type":"EISSN","@value":"18813984"}],"prism:publicationName":[{"@language":"en","@value":"Food Science and Technology Research"},{"@language":"en","@value":"FSTR"}],"dc:publisher":[{"@language":"en","@value":"Japanese Society for Food Science and Technology"},{"@language":"ja","@value":"公益社団法人 日本食品科学工学会"}],"prism:publicationDate":"2016","prism:volume":"22","prism:number":"2","prism:startingPage":"193","prism:endingPage":"198"},"reviewed":"false","dcterms:accessRights":"http://purl.org/coar/access_right/c_abf2","url":[{"@id":"https://www.jstage.jst.go.jp/article/fstr/22/2/22_193/_pdf"}],"availableAt":"2016","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=Japanese%20radish","dc:title":"Japanese radish"},{"@id":"https://cir.nii.ac.jp/all?q=potato","dc:title":"potato"},{"@id":"https://cir.nii.ac.jp/all?q=softening%20rate%20constant","dc:title":"softening rate constant"},{"@id":"https://cir.nii.ac.jp/all?q=hardening","dc:title":"hardening"},{"@id":"https://cir.nii.ac.jp/all?q=optimum%20cooking%20time","dc:title":"optimum cooking time"},{"@id":"https://cir.nii.ac.jp/all?q=pretreatment","dc:title":"pretreatment"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360011144575055232","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Firming of potatoes. Biochemical effects of preheating"}]},{"@id":"https://cir.nii.ac.jp/crid/1360011145742923264","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Frozen Carrots Texture and Pectic Compotients as Affected by Low‐Temperature‐Blanching and Quick Freezing"}]},{"@id":"https://cir.nii.ac.jp/crid/1361137046330415104","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Role of Calcium and Magnesium Ions in the Hardening of Pressure-Treated Root Vegetables"}]},{"@id":"https://cir.nii.ac.jp/crid/1361137046439766784","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Effect of Cooking and Pre-Cooking on Cell-Wall Chemistry in Relation to Firmness of Carrot Tissues"}]},{"@id":"https://cir.nii.ac.jp/crid/1361418520294200192","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Texture of rehydrated dried bell peppers modified by low‐temperature blanching and calcium addition"}]},{"@id":"https://cir.nii.ac.jp/crid/1361699993647639040","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study"}]},{"@id":"https://cir.nii.ac.jp/crid/1363107368441930496","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: a case study on carrots"}]},{"@id":"https://cir.nii.ac.jp/crid/1363388844039796736","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"The effect of low temperature blanching on the texture of whole processed new potatoes"}]},{"@id":"https://cir.nii.ac.jp/crid/1364233269941174784","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Textural Properties and Sensory Quality of Processed Sweetpotatoes as Affected by Low Temperature Blanching"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206404557312","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"球状根菜類系食品の熱拡散率の算出に関する研究"},{"@language":"en","@value":"A Study on the Thermal Diffusivity of Spherical Root Vegitables"},{"@language":"ja-Kana","@value":"キュウジョウ コンサイルイケイ ショクヒン ノ ネツ カクサンリツ ノ サンシ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206404777728","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Prediction of optimum cooking time of potato basing on softening rate."},{"@value":"煮熟によるジャガイモの軟化度と最適加熱時間の予測"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206405339008","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Studies on prediction of optimum cooking time during cooking. (Part II). Prediction of optimum cooking time of vegetables."},{"@value":"加熱調理における最適加熱時間の予測に関する研究　ＩＩ　　野菜の最適加熱時間の予測"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206405960832","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effects of High Pressurizing Process and Standing after Treatment on Hardness of Japanese Radish, and the Mechanism."},{"@value":"大根の物性に及ぼす高圧処理および処理後の放置の影響とその機構"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206406349184","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"ダイコンの予備加熱による硬化現象機構"},{"@language":"en","@value":"Studies on the Firming Mechanism of Japanese Radish Root by Pre-heating Treatment"},{"@language":"ja-Kana","@value":"ダイコン ノ ヨビ カネツ ニヨル コウカ ゲンショウ キコウ ニ ツイテ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681382935168","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"A Kinetic Study of Hardening and Softening Processes in Vegetables during Cooking."},{"@language":"ja","@value":"加熱における野菜の硬化・軟化過程の速度論的解析"},{"@value":"加熱における野菜の硬化・軟化過程の速度論的解析〔英文〕"},{"@language":"ja-Kana","@value":"カネツ ニ オケル ヤサイ ノ コウカ ナンカ カテイ ノ ソクドロンテキ カ"},{"@value":"A kinetic study of hardening and softening process in vegetables during cooking"}]},{"@id":"https://cir.nii.ac.jp/crid/1390296188482469120","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effect of increasing the rate of water temperature on the softening of root vegetables in boiling water"}]}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:2000968077"},{"@type":"CROSSREF","@value":"10.3136/fstr.22.193"},{"@type":"CIA","@value":"130005147064"},{"@type":"OPENAIRE","@value":"doi_dedup___::fe35250685c11518afcbb5d7add295c9"},{"@type":"CROSSREF","@value":"10.3136/fstr.fstr-d-22-00181_references_DOI_UahrKrbmfyw8sh0XOdNzaXTtqFK"}]}