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J-GLOBAL ID：201802277696073728   Reference number：18A1430228

Heat and mass transfer, shrinkage, and thermal protein denaturation of kuruma prawn (Marsupenaeus japonicas) during water bath treatment: A computational study with experimental validation

水浴処理中のクルマエビ(Marsupenaeus japonicas)の熱及び物質移動,収縮及び熱蛋白質変性:実験的検証による計算研究【JST・京大機械翻訳】

Author (6)： Li Xiaolong (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan) ,  Llave Yvan (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan) ,  Llave Yvan (Department of Agro-Food Science, Niigata Agro-Food University, Japan) ,  Mao Weijie (College of Food Science and Technology, Guangdong Ocean University, China) ,  Fukuoka Mika (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan) ,  Sakai Noboru (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan)
Material： Journal of Food Engineering  (J Food Eng)
Volume： 238  Page： 30-43  Publication year： 2018 
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： Excessive shrinkage of process...

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Thesaurus term： actin ,  virtual work ,  internal pressure ,  *mass transfer ,  *Penaeus japonicus ,  moisture ,  water content ,  draw off ,  two dimension ,  consumer ,  Darcy's law ,  Computer Simulation ,  *protein denaturation ,  *invertebrate ,  computer application ,  utilization
Semi thesaurus term： 食品品質 ,  加工食品 , 【Automatic Indexing@JST】

Author keywords (5)： Prawn ,  Shrinkage ,  Darcy’s law ,  Protein denaturation ,  Computer simulation

JST classification (2)： Protein  (FJ09020N) ,  Eggs and egg products  (FJ12040R)

Terms in the title (8)： クルマエビ ,  物質移動 ,  収縮 ,  蛋白質変性 ,  実験 ,  検証 ,  計算 ,  研究