| Project/Area Number |
07556142
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| Research Category |
Grant-in-Aid for Scientific Research (A)
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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 | The University of Tokyo |
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Principal Investigator |
SEO Yasuhis The University of Tokyo, Graduate School of Agricultural and Life Scieneces, Professor, 大学院・農学生命科学研究科, 教授 (80011914)
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| Co-Investigator(Kenkyū-buntansha) |
KAWAGOE Yoshinori The University of Tokyo, Graduate School of Agricultural and Life Scieneces, Ass, 大学院・農学生命科学研究科, 助手 (80234053)
SAGARA Yasuyuki The University of Tokyo, Graduate School of Agricultural and Life Scieneces, Lec, 大学院・農学生命科学研究科, 講師 (30012024)
OSHITA Sei-ichi The University of Tokyo, Graduate School of Agricultural and Life Scieneces, Ass, 大学院・農学生命科学研究科, 助教授 (00115693)
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| Project Period (FY) |
1995 – 1996
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| Project Status |
Completed (Fiscal Year 1996)
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| Budget Amount *help |
¥3,500,000 (Direct Cost: ¥3,500,000)
Fiscal Year 1996: ¥3,500,000 (Direct Cost: ¥3,500,000)
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| Keywords | pasteurization / ozone / hot water / sanitation / commodities / preservation of freshness / 温度 / ラ・フランス / キウイフルーツ |
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| Research Abstract |
The equipment for controlling decay of commodities by hot water and ozonated water was developed and was used for several basic experiments on controlling decay of pear and kiwifruit. Pear fruit inoculated with Botryosphaeria berengeriana were dipped in hot water with various combinations of water temperature and time duration. In this experiment, the temperature from 40 to 44ﾟC were found ineffective against the occurrence of disease, even-for the longer time of 40 min. and it has been found that temperature of 48ﾟC for 20 and 30 min. and 50ﾟC for 5min. have given the best results for the control of disease keeping the color of the fruit as constant.
In the experiment for controlling decay for kiwifruit, mycelial discs of fungus Botryoshaeria sp. were dipped in the hot water of temperature at 55,57,59ﾟC for 5 and 10 min. and at 60ﾟC for 3 and 5 min. From the results of this experiment, it can be concluded that in case of 55ﾟC for 5 min. and 57ﾟC for 5 min., quality of the fruit can be maintained and also fungus can be killed completely.
The thermal diffusivities of pear, apple and kiwifruit were measured by the lamp flashing method to predict the temperature distributions inside the commodities subjected to hot water treatment. It has been found that the thermal diffusivities are dependent on temperature and have an increasing tendency with rise in temperature.
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