Art

J-GLOBAL ID：200902215911226306   Reference number：04A0360021

Effect of the Rate of Temperature Increase on Water Quality during Heating in Electromagnetic- and Gas-heated Pans

電磁加熱およびガス加熱した平鍋における加熱時の水質に及ぼす温度上昇速度の影響

Author (2)： HIRATSUKA H (Hiroshima Kokusai Gakuin Univ., Hiroshima, JPN) ,  SASAKI K (Hiroshima Kokusai Gakuin Univ., Hiroshima, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 68  Issue： 4  Page： 927-930  Publication year： Apr. 23, 2004 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *tap water ,...

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JST classification (1)： Food in general  (FJ01010Y)

Reference (5)：

• 1) Sone, S., Kotani, M., and Mukaidono, M., “Illustrated Encyclopedia of Electricity”, Ohm Co., Ltd., pp. 47–49 (1995).
• 2) Hiratsuka, H., Takeno, K., Watanabe, M., and Sasaki, K., Water quality change during electromagnetic heating of a pan. Nippon Shokuhin Kougaku Kaishi (in Japanese), 4, 91–98 (2003).
• 3) Sasaki, K., Iwanaga, C., Watanabe, M., Suzuki, K., Hamaoka, T., and Kondo, S., Correlation between good sensory taste and chemical composition in natural and mineral water. Nippon Nogeikagaku Kaishi (in Japanese), 70, 1103–1116 (1996).
• 4) Iwanaga, C., Sasaki, K., and Hamaoka, T., Evaluation of the quality of water by fuzzy reasoning and a multiple-regression analysis. Nippon Fazyi Gakkaishi (in Japanese), 9, 373–383 (1997).
• 5) The Japan Society for Analytical Chemistry, Hokkaido Branch., “Water Quality Analyses” 4th ed., Kagaku Dojin Co., Ltd., Kyoto, pp. 155–316 (1981).

Terms in the title (1)： 水質