Art

J-GLOBAL ID：201802270531016928   Reference number：18A1999344

Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple

マイクロ波真空乾燥リンゴの乾燥特性,構造形成及び機械的性質に及ぼす予備凍結の影響【JST・京大機械翻訳】

Author (10)： Ando Yasumasa (Institute of Vegetable and Floriculture Science, NARO, 360 Kusawa, Anou, Tsu, Mie, 514-2392, Japan) ,  Hagiwara Shoji (Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki, 305-8642, Japan) ,  Nabetani Hiroshi (Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki, 305-8642, Japan) ,  Nabetani Hiroshi (Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan) ,  Sotome Itaru (Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan) ,  Okunishi Tomoya (Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki, 305-8642, Japan) ,  Okadome Hiroshi (Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki, 305-8642, Japan) ,  Orikasa Takahiro (Faculty of Agriculture, Iwate University, 3-18-8 Ueda, Morioka, Iwate, 020-8550, Japan) ,  Orikasa Takahiro (Agri-Innovation Center, Iwate University, 3-18-8 Ueda, Morioka, Iwate, 020-8550, Japan) ,  Tagawa Akio (Graduate School of Horticulture, Chiba University, 648 Matsudo, Matsudo, Chiba 271-8510, Japan)
Material： Journal of Food Engineering  (J Food Eng)
Volume： 244  Page： 170-177  Publication year： 2019 
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 effects of prefreezing on ...

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Thesaurus term： *freezing ,  puncture ,  cell wall ,  pretreatment ,  drying rate ,  porosity(property) ,  internal structure ,  *mechanical property ,  freeze-thaw ,  ice crystal ,  X-ray computed tomography ,  *vacuum drying ,  air ,  cell membrane ,  *microwave

Author keywords (6)： Microwave-vacuum drying ,  Prefreezing ,  Apple ,  Drying rate ,  X-ray CT ,  Mechanical property

JST classification (2)： Food drying  (FJ03040T) ,  Fruits and processed fruit products  (FJ11030Z)

Terms in the title (6)： マイクロ波 ,  真空乾燥 ,  リンゴ ,  構造形成 ,  機械的性質 ,  凍結