食品の凍結および凍結乾燥に関する研究

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書誌事項

タイトル別名
  • Studies on Freezing and Freeze-drying of Foods
  • ショクヒン ノ トウケツ オヨビ トウケツ カンソウ ニ カンスル ケンキュウ 7 カンソウ ショクヒン ノ スイブン キュウチャク トクセイ 2
  • Part VII. Characteristics of moisture equilibria in dehydrated foods (II)
  • (第7報) 乾燥食品の水分吸着特性 (II)

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説明

Equilibrium moisture sorption isothermes obtained for twenty-three dried foods by vapor pressure method with modified Taylor apparatus were transformed into BET and Henderson isotherms by BET and Henderson formulas. The isotherms were classified into four types based on the numbers of linear components, which were named "localized isotherms" (LI), contained in each isotherm: one-LI-, two-LI-, three-LI-types and the type represented a group which didn't follow the Henderson formula. The characteristics of each type were explained mainly by graphics on the typical examples. Corelation between this classification and the one by food constituents was not so clear as in the previous report based upon the BET classification, presumably due to the complexity of the factors affecting the forms of the isotherms. An intersection of LI is supposed to represent the change in the mode of water-binding. For giving the physical interpratation of intersections, many kinds of calculations were made, but no sufficient results were obtained.

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