Research Project
Grant-in-Aid for Young Scientists (B)
We developed a new evaluation system that enables non-destructive measurement of the dissolving state of salt which were consisted of bittern components with various diameters on food using electric impedance. It was revealed that the difference in particle size and bittern components of salt affected saltiness of vegetables cooked in short time and texture of vegetables, respectively.
All 2013 2012
All Presentation (7 results)
