Art

J-GLOBAL ID：201802287433343832   Reference number：18A1987147

Development of Real-Time Measurement of Salinity Concentration to Evaluate Suitable Food Dipping States During Salting

塩漬における適当な食品浸漬状態の評価のためのリアルタイム塩分濃度測定法の開発

Author (4)： ISHIKAWA Kyoko (Akita Prefectural Univ., Akita, JPN) ,  NAKO Masashi (Akita Prefectural Univ., Akita, JPN) ,  SATO Shuya (Akita Prefectural Univ., Akita, JPN) ,  AKIYAMA Yoshinobu (Akita Prefectural Univ., Akita, JPN)
Material： International Journal of the Society of Materials Engineering for Resources  (Int J Soc Mater Eng Resour)
Volume： 23  Issue： 2  Page： 225-228  Publication year： Sep. 30, 2018 
JST Material Number： L2136A  ISSN： 1347-9725  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： electrode ,  Stainless Steel ,  *impedance ,  *curing (salting) ,  dipping ,  *Osmosis ,  *Salinity ,  Sodium Chloride ,  gel ,  automatic monitoring ,  Food Analysis ,  *chloride ingress ,  metal electrode
Semi thesaurus term： metal electrode ,  agarose gel ,  real time monitoring

JST classification (2)： Food analysis  (FJ01030U) ,  Measuring methods and instruments of R,L,C,Q, and dielectric constant  (AD07030N)

Reference (14)：

• [1] Ohtsubo, F.; Miyagawa, K., "Dehydration of Vegetables in Saline Solutions" Bull. Soc. Sea Water Sci. Jpn. 44, 328-333 (1990) (in Japanese).
• [2] Makabe, Y., "Presumption for Ending the Soaking of Vegetable Using Sodium Chloride Concentration in Vegetables" Bull. Soc. Sea Water Sci. Jpn. 65, 42-46 (2011) (in Japanese).
• [3] Tanaka, M., "Functions and Roles of Salt in Processing and Preservation of Foods" Bull. Soc. Sea Water Sci. Jpn. 52, 352- 358 (1998) (in Japanese).
• [4] Arai, K., "Denaturation of muscular proteins from marine animals and its control" Nippon Suisan Gakkaishi, 62, 137- 143 (2002) (in Japanese).
• [5] Kurimori, S., "Dietary habits improvement by which aims at low salt in Akita prefecture" J. Integr. Stud. Diet. Habits 19, 99-106 (2008) (in Japanese).

Terms in the title (8)： 塩漬 ,  食品 ,  浸漬 ,  評価 ,  リアルタイム ,  塩分濃度 ,  測定法 ,  開発