Effect of salt diameter on cooking properties
| Project/Area Number |
21700741
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Akita Prefectural University |
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Principal Investigator |
ISHIKAWA Kyoko Akita Prefectural University, 生物資源科学部, 助教 (80315598)
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| Project Period (FY) |
2009 – 2010
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| Project Status |
Completed (Fiscal Year 2010)
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| Budget Amount *help |
¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000)
Fiscal Year 2010: ¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)
Fiscal Year 2009: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Keywords | 調理と加工 / 塩の粒径 |
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| Research Abstract |
In the present study, we examined the effects of diameters of salts against their solubility on food surface, and we developed a novel non-destructive and real-time monitoring system for solubility or osmosis of salt. It was found that not only components but also diameter of salts affected saltiness. Furthermore we were able to develop the new evaluation system by electric impedance.
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Report
(3 results)
Research Products
(2 results)
