Porous structure formation by the Shimi method and its application to agricultural products
Project/Area Number |
21500752
|
Research Category |
Grant-in-Aid for Scientific Research (C)
|
Allocation Type | Single-year Grants |
Section | 一般 |
Research Field |
Eating habits, studies on eating habits
|
Research Institution | Fukushima University |
Principal Investigator |
NAKAMURA Keiko 福島大学, 人間発達文化学類, 教授 (30235246)
|
Project Period (FY) |
2009 – 2011
|
Project Status |
Completed (Fiscal Year 2011)
|
Budget Amount *help |
¥3,380,000 (Direct Cost: ¥2,600,000、Indirect Cost: ¥780,000)
Fiscal Year 2011: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2010: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2009: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
|
Keywords | 食素材 / 食品 / 凍結 / 農産物 |
Research Abstract |
The conditions to create a new food material from agricultural products was investigated by applying the Shimi method (freezing-thawing-dehydration). The conditions to obtain a good Shimi product was, (1)heating before the freezing,(2)frozen for 7~10 days at-3~-10℃, and (3) dried at 5℃. Applying this method to agricultural products, new food materials were obtained from potato and carrot.
|
Report
(4 results)
Research Products
(5 results)