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A resech of scientific analysises of the techniques in the tradiona methods of Konjac-gel preparation

Research Project

Project/Area Number 09680024
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field 家政学
Research InstitutionOkayama University

Principal Investigator

KASAI Yaeko  facalty of Educatio, Okayama University Professor, 教育学部, 教授 (00112136)

Co-Investigator(Kenkyū-buntansha) ONO Fumiko  Skuyou Junior College, Assistant-professor, 家政学科, 助教授 (10176969)
NISIYAMA Megumi  Life Sience Department Sanyou Gakuen College, Assistant, 家政学科, 助手 (30249544)
OGO Tatuo  Kurashiki University of Science and the Art, Professor, 教養部, 教授 (40032536)
Project Period (FY) 1997 – 1998
Project Status Completed (Fiscal Year 1998)
Budget Amount *help
¥3,000,000 (Direct Cost: ¥3,000,000)
Fiscal Year 1998: ¥700,000 (Direct Cost: ¥700,000)
Fiscal Year 1997: ¥2,300,000 (Direct Cost: ¥2,300,000)
KeywordsKonjac flour sol / Physical properties of Konjac / Konjac-gel aging / Mesurment of static-visucoelasticity in Konjac-sol / grown wild-Konjac-Imo / Traditinal handmade production in Konjac / "TOBIKO" / 自然生こんにゃくいも / 「のり」の粘弾性測定 / 凝固剤木灰汁
Research Abstract

By oure' s reserchs on Konjac, untill now, it was apparent that the best physical properties of Konjac were maked by the preparation of Konjac flour sols. It was apparrent that the viscoelasticity of Konjac flour sols were mesured by touching with farmer s hand as traditional hand made-methods in place of production of Konjac.
So, the mesurement of viscoelastic properties of Konjac flour sols, which was swollen a half-solid and indicated the flow behavior, that was studied on means of the creep mesurements used pararelplate. By this analysis-method, the properties were still more apparent than viscosity-mesurement. The viscoelasitic properties of Konjac-sol were effected of aging time and temperature. But, in mannan powder-product- ed Konjac, by aging time, Konjac was not effect. It ware suggested for the one of facters that the other subustants of konjac-mannan, "TOBIKO" effect on the physical properties in the Konjac

Report

(3 results)
  • 1998 Annual Research Report   Final Research Report Summary
  • 1997 Annual Research Report
  • Research Products

    (3 results)

All Other

All Publications (3 results)

  • [Publications] 笠井八重子: "こんにゃく製造における生いもならびに凝固剤の利用特性" 食生活. 18. 31-38 (1997)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] Yaeko Kasai: "The characteristics of the coagulated-reagent and Konjac-Imo in preparation of Konjac-gels" The Reserch of Eating Habits. Vol.18. 31-38 (1997)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] 笠井八重子: "こんにゃくの製造における生いもならびに凝固剤の利用特性" 食生活研究. 18巻. 31-38 (1997)

    • Related Report
      1997 Annual Research Report

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Published: 1997-04-01   Modified: 2016-04-21  

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