Fundamental Studies on Processing Technology of compressed Vegetables
| Project/Area Number |
02660257
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| Research Category |
Grant-in-Aid for General Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Research Field |
農業機械
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| Research Institution | University of the Ryukyus |
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Principal Investigator |
KOHDA Yoshihiro College of Agric, Univ. of The Ryukyus, Professor, 農学部, 教授 (20038186)
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| Co-Investigator(Kenkyū-buntansha) |
OKU Hirosuke College of Agric, Univ. of The Ryukyus Associate Professor, 農学部, 助教授 (10177165)
AKINAGA Takayoshi College of Agric, Univ. of The Ryukyus Associate Professor, 農学部, 助教授 (60045135)
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| Project Period (FY) |
1990 – 1991
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| Project Status |
Completed (Fiscal Year 1991)
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| Budget Amount *help |
¥1,600,000 (Direct Cost: ¥1,600,000)
Fiscal Year 1991: ¥400,000 (Direct Cost: ¥400,000)
Fiscal Year 1990: ¥1,200,000 (Direct Cost: ¥1,200,000)
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| Keywords | Vegetable / Watering / Dried compress vegetable / Moisture content / Restoring characteristics / Shearing strength / Rupture of cells / Texture |
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| Research Abstract |
Compressed foods have advantages in preservation and transportation as they have smaller apparent volume than that of freeze dried food and are easy to keep their quality. Fundamental characteristics of processing and restoration, mechanism of restoration and change of nutrition which are essential to develop manufacturing technology of compressed foods were investigated.
(1). Compression test was carried out with three materials, chigaya(Imperta cylindrica Beauv. var. major C. E. Hubb.), cabbage and apple-mint which have different softness. As for chigaya, the hardest material, compression invited rupture of motor cells and made it impossible to recover as before the test. Tissue system of cabbage with less than 18% of moisture was broken under compression, and nerve of cabbage with more than 28% could not be dried enough by the method reported before. In the case of apple-mint, watering by compression itself was impossible for the sake of its softness. These facts suggested that the l
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imiting factor of watering characteristics is the moisture content and the most suitable condition of that is between 19 and 20%.
(2). Texture of restored vegetables and soundness of cells of them were tested with two materials, cabbage and chinese cabbage, as the indexes of restoration characteristics. In this test, some differences such as decreasement of shearing strength of cabbage was higher than that of the other were found. But the effect of moisture content on the rupture of cells was much higher than that of compression pressure. It means that moisture content is the limiting factor also in this test, and the most suitable range of that was 20 - 24% which was smaller than that in the watering characteristics.
(3). As the result of analysis of restoring mechanism, reasoning in the former report was proved as follows. Namely, (1) Water molecules penetrate into pectin layer and cellulose in the cell wall and recovered softness and flexibility of the material. (2) Cells restored their original structure gradually by absorbing water into their bodies, and then tissue system which cosists cotinuous body of those cells was recovered.
(4). Satisfying data were not obtained from the tests of estimation of nutrition change and energy balance for the sake of trouble of measuring apparatus. These tests will be continued. Less
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Report
(3 results)
Research Products
(5 results)
