| Project/Area Number |
22580287
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Agricultural environmental engineering
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| Research Institution | Chiba University |
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Principal Investigator |
TAGAWA Akio 千葉大学, 大学院・園芸学研究科, 教授 (90216804)
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| Co-Investigator(Kenkyū-buntansha) |
QRIKASA Takahiro 岩手大学, 農学部, 准教授 (30466007)
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| Co-Investigator(Renkei-kenkyūsha) |
MURAMATSU Yoshiki 東京農業大学, 生物産業学部, 准教授 (60328549)
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| Project Period (FY) |
2010 – 2012
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| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥4,940,000 (Direct Cost: ¥3,800,000、Indirect Cost: ¥1,140,000)
Fiscal Year 2012: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2011: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2010: ¥2,990,000 (Direct Cost: ¥2,300,000、Indirect Cost: ¥690,000)
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| Keywords | ポストハーベスト / 青果物 / デハイドロフリージング / パーシャルフリージング / ブランチング / 乾燥 / ﾏｲｸﾛ波 / 長期貯蔵 / マイクロ波と減圧乾燥の併用脱水 / ブライン凍結 / 急速解凍 / パーシャルフリージンク / 解凍 |
|---|
| Research Abstract |
As a new blanching method, the applicability of microwaving for blanching fruit and vegetables was proposed and examined. These results suggest that microwaving is useful for blanching fruit and vegetables.For dehydro-freezing, the vacuum-microwave drying method was employed according to results having the least impact on the physical properties after freezing and thawing treatments. In a partial freezing for fruit and vegetables, the applicability of partial-freezing to storage of fruit and vegetables was investigated. Changes in the mechanical properties, color and mass of fruit and vegetables during partial-freezing were observed and the effects of these processes on the physical properties were evaluated.
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