書誌事項
- タイトル別名
-
- Prediction of Water Activity by Determination of Moisture, Salt and Total Soluble Sugar in "Tsukudani".
- ツクダニ ノ スイブン エンブン オヨビ カヨウセイ ゼン トウ ニヨル スイ
- 公開日
- 1996
- DOI
-
- 10.3136/nskkk.43.49
- 公開者
- 公益社団法人 日本食品科学工学会
この論文をさがす
説明
With the purpose of investigating the formula to predict the water activity (aw) of "tsukudani", model "tsukudani" series were prepared with the major constituents; moisture, salt and total soluble sugar contents in "clam-tsukudani" (preserved foods boiled down in soy sauce and sugar). The aw values in the model series were highly correlated to those in the "clam-tsukudani" with no statistic difference. The aw in the model series increased logarithmically against moisture content, whereas it decreased linearly against salt and sugar contents. The dependence of aw on the variable constituent amounts in the model series was formulated by multiple regression analysis. High correlation was recognized between the predicted and the measured aw values in the model series. High correlation was also recognized between the aw values calculated by derived equation and the measured values in the "clam-tsukudani", however the latter were apt to be a little higher than the former. The aw values of 39 kinds of "tsukudani" and "sozai" in the market were predicted by use of the equation. High correlative relation was observed between the predicted and the measured values, but the latter was higher than the former as well as in the case of "clam-tsukudani". Therefore, numerical correction was introduced into the equation. The equation obtained in this experiment is able to be applied generally for such kinds of foods as "tsukudani" and "sozai".
収録刊行物
-
- 日本食品科学工学会誌
-
日本食品科学工学会誌 43 (1), 49-55, 1996
公益社団法人 日本食品科学工学会
- Tweet
キーワード
詳細情報 詳細情報について
-
- CRID
- 1390282681383000576
-
- NII論文ID
- 10007581530
-
- NII書誌ID
- AN10467499
-
- ISSN
- 18816681
- 1341027X
-
- NDL書誌ID
- 3911968
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- NDLサーチ
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可
