Effect of salt diameter on cooking properties

Research Project

Project/Area Number	21700741
Research Category	Grant-in-Aid for Young Scientists (B)
Allocation Type	Single-year Grants
Research Field	Eating habits, studies on eating habits
Research Institution	Akita Prefectural University
Principal Investigator	ISHIKAWA Kyoko Akita Prefectural University, 生物資源科学部, 助教 (80315598)
Project Period (FY)	2009 – 2010
Project Status	Completed (Fiscal Year 2010)
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)
Keywords	調理と加工 / 塩の粒径
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.