| Project/Area Number |
06556043
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 試験 |
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| Research Field |
農業機械学
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| Research Institution | Kinki University |
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Principal Investigator |
YAMASHITA Ritsuya Kinki University, Faculty of Biology-Oriented Science and Technology, Professor, 生物理工学部, 教授 (30026463)
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| Co-Investigator(Kenkyū-buntansha) |
ITOH Hiromichi Kinki University, Faculty of Biology-Oriented Science and Technology, Assistant, 生物理工学部, 助手 (00258063)
WATANABE Toshiaki Kinki University, Faculty of Biology-Oriented Science and Technology, Instructor, 生物理工学部, 講師 (50201207)
HIGASHIMOTO Akemi Kinki University, Faculty of Biology-Oriented Science and Technology, Professor, 生物理工学部, 教授 (90181073)
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| Project Period (FY) |
1994 – 1996
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| Project Status |
Completed (Fiscal Year 1996)
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| Budget Amount *help |
¥5,800,000 (Direct Cost: ¥5,800,000)
Fiscal Year 1996: ¥800,000 (Direct Cost: ¥800,000)
Fiscal Year 1995: ¥1,300,000 (Direct Cost: ¥1,300,000)
Fiscal Year 1994: ¥3,700,000 (Direct Cost: ¥3,700,000)
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| Keywords | high moisture processing food / processing food / drier / automation / multipurpose use |
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| Research Abstract |
Objectives of this research are as follows :
a. to clarify a drying property of a high moisture paste materials which ws difficult to dry so as not to deteriorate their quality.
b. to develop an optimal drying technique so as not to deteriorate food quality.
c. to develop a multipurpose drier to realize a low cost running.
Followings are results of this research :
1) Determination of parameter values for optimal bean curd lees drying : Effects of drying temperature, moisture range and initial moisture on the bean curd lees quality were invesigated by using a band dryer. Considering an economical effects, the bean curd lees whose initial moisture is 65% are dried effectively when the drying temperature is 55ﾟC.If the initial moisture is high as well as 80%, it is necessary to add the pre-drying operation or to store after mixing dried bean curd lees with high moisture one before drying operation.
2) Inspection of processing method in relation to powder tea : The powder tea for tea bag has bee
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n produced by using two ways. One is to collect dust tea as a by-product during processing the tea. Another is to grind the tea after the finishing process stage. These manufacturing resulted in high cost and high energy consumption. Referring to the oolong tea processing system, high temperature and high humidity processing method was investigated. In the processing, raw tea whose moisture are about 350% were heated by steam and crumpled, then ground. In order to realize an automation of this processing system, it is necessary to control the temperature and humidity, the air flow rate and the conveying ratio. Furthermore, the combination between a intermittent operation, an agitation and a fermentation drying also need to operate continuously.
3) Development of the Auto Rack Drying System : The low cost oriented multipurpose use of processing facility was investigated. Considering the combination of a trial drier which is batch one with the Auto Rack Drying System, it was proved that this system was effective on drying for all kinds of foods as well as on storage, separation, processing and distribution. Less
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