| Project/Area Number |
23780260
|
|---|
| Research Category |
Grant-in-Aid for Young Scientists (B)
|
| Allocation Type | Multi-year Fund |
|---|
| Research Field |
Agricultural environmental engineering
|
|---|
| Research Institution | Iwate University (2012-2013)
Miyagi University (2011) |
|---|
Principal Investigator |
|
|---|
| Research Collaborator |
TAGAWA Akio 千葉大学, 大学院園芸学研究科, 教授 (90216804)
SHIINA Takeo 独立行政法人農業食品産業技術総合研究機構, 食品総合研究所, ユニット長 (40353974)
KOIDE Shoji 岩手大学, 農学部, 准教授 (70292175)
|
|---|
| Project Period (FY) |
2011 – 2013
|
| Project Status |
Completed (Fiscal Year 2013)
|
| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2013: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2012: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2011: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
|
|---|
| Keywords | 遠赤外線乾燥 / L-アスコルビン酸 / 抗酸化活性 / 消費電力量 / 積算温度 / ライフサイクルアセスメント / ブランチング / 反応速度 / コマツナ / キャベツ / キウイフルーツ / 色彩変化 / 乾燥モデル / カロテノイド |
|---|
| Research Abstract |
We discussed drying characteristics, quality changes, energy consumption of fruit and vegetables during Far-infrared drying, which were needed to determine the optimum drying condition. For the same drying-rate constants of Komatsuna leaves, the residual ratio of L-ascorbic acid after far-infrared drying was significantly higher than that after hot-air drying. Cumulative temperature was used as an indicator of quality change. The L-ascorbic acid changes in the kiwifruit samples during the hot air drying process followed first order reaction kinetics. Changes in the sample hardness and antioxidant activity were represented by zero-order reaction kinetics. Energy consumption for far-infrared drying was approximately 17% lesser than that for hot-air drying. These results were useful for not only management and control of quality during dried products producing process, but also determing the optimum drying condition of it.
|
