書誌事項
- タイトル別名
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- Studies on the Evaluation Methods for the Food Quality with a Non-contact type Capacitance Sensor.
- 非接触式静電容量センサーによる食品の品質評価 第1報:凍結解凍における静電容量と温度の関係
- ヒセッショクシキ セイデン ヨウリョウ センサー ニ ヨル ショクヒン ノ ヒンシツ ヒョウカ ダイ1ポウ : トウケツ カイトウ ニ オケル セイデンヨウリョウ ト オンド ノ カンケイ
- 第1報 : 凍結解凍における静電容量と温度の関係
- 1st report : Relationship between Capacitance and Temperature during the Freezing and Thawing of Foods.
この論文をさがす
説明
Changes of capacitance and temperature of ethyl alcohol, hamburger and dough with cheese filling were measured with specially-made measuring devices during the freezing and thawing. The results of measurement of capacitance and temperature suggest a linear correlation for ethyl alcohol as a single constituent substance. The adequate correlation is too estimated from the results of food samples, though the capacitance of food sample varies greatly at the start and end of freezing and thawing process. It has been demonstrated that the quality or physical condition of food sample can be determined easily by the measurement of capacitance using the specially-made devices. Also the quality or physical condition of food can be determined easily by the non-contact and non-destructive measurements of capacitance.<br>A variety application of the present technique is conceivable for the process control of the freezing and thawing foods.
収録刊行物
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- 日本冷凍空調学会論文集
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日本冷凍空調学会論文集 16 (1), 23-35, 1999
公益社団法人 日本冷凍空調学会
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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
- 1390282679643593216
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- NII論文ID
- 10002715062
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- NII書誌ID
- AA11125910
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- ISSN
- 2185789X
- 13444905
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- NDL書誌ID
- 4844775
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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
- NDL
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
