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J-GLOBAL ID：201702217628677814   Reference number：17A0994698

Evaluation of relationship between state of wheat flour-water system and mechanical energy during mixing by color monitoring and low-field ¹H NMR technique

カラーモニタリングと低磁場~1H NMR法による混合中のコムギ粉システムと機械的エネルギーの状態との関係の評価【Powered by NICT】

Author (5)： Sangpring Yada (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-Chome, Minato, Tokyo, 108-8477, Japan) ,  Fukuoka Mika (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-Chome, Minato, Tokyo, 108-8477, Japan) ,  Ban Nobuo (Shinagawa Machinery Works CO.LTD, 508 Yao, Tawaramoto-cho, Shiki-gun, Nara, 636-0311, Japan) ,  Oishi Hiroki (Shinagawa Machinery Works CO.LTD, 508 Yao, Tawaramoto-cho, Shiki-gun, Nara, 636-0311, Japan) ,  Sakai Noboru (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-Chome, Minato, Tokyo, 108-8477, Japan)
Material： Journal of Food Engineering  (J Food Eng)
Volume： 211  Page： 7-14  Publication year： 2017 
JST Material Number： C0838B  ISSN： 0260-8774  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： The relationship between the m...

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Thesaurus term： discoloration ,  *powder ,  agitated equipment ,  *weak magnetic field ,  spin-spin relaxation ,  caramel (color) ,  *NMR ,  wheat flour ,  relaxation phenomenon ,  color difference ,  *Triticum aestivum ,  net energy ,  mixed state

Author keywords (5)： Mixing ,  Wheat flour-water system ,  Color monitoring ,  NMR ,  Mechanical energy

JST classification (2)： Flour products  (FJ04030P) ,  Food quality  (FJ01040F)

Terms in the title (7)： カラー ,  モニタリング ,  低磁場 ,  NMR ,  コムギ粉 ,  機械的エネルギー ,  評価