Art

J-GLOBAL ID：200902256350539111   Reference number：05A1021274

Hot Air Drying Characteristics of Fruits and Vegetables and Surface Hardening of Samples during Drying

青果物の熱風乾燥特性と硬化

Author (5)： ORIKASA TAKAHIRO (千葉大 大学院自然科学研究科) ,  TAGAWA AKIO (千葉大 大学院自然科学研究科) ,  SOUMA SHIN'YA (千葉大 大学院自然科学研究科) ,  IIMOTO MITSUO (千葉大 園芸) ,  OGAWA YUKIHARU (くらしき作陽大 食文化)
Material： 農業機械学会誌  (Journal of the Japanese Society of Agricultural Machinery)
Volume： 67  Issue： 6  Page： 62-70  Publication year： Nov. 01, 2005 
JST Material Number： G0975A  ISSN： 0285-2543  CODEN： NKIGA  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *tubers and roots ,...

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JST classification (2)： Food quality  (FJ01040F) ,  Horticultural food in general  (FJ11010D)

Reference (20)：

• CHUMA, Y. Determination of heat transfer coefficients of farm products by transient method using lead model. Journal of JSAM. 1969, 31, 4, 298-302
• HAYASHI, S. Drying characteristics of japanese-persimmon. Journal of JSAM. 1989, 51, 6, 71-76
• HAWLADER, M. Drying characteristics of tomatoes. Journal of Food Engineering. 1991, 14, 259-268
• Japan Food Research Laboratories. Report of japan food research laboratories. 1973, 37-40
• KASAI, M. Effects of harvest time, freshness and position of segments of root vegetables on prediction of optimum cooking time. Food Science and Technology Research. 1992, 39, 1, 41-48

Terms in the title (3)： 青果物 ,  熱風乾燥 ,  硬化