Development of novel system for measuring effects of shaking salt and marinating vinegar on cooking process
| Project/Area Number |
26350096
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | Akita Prefectural University |
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Principal Investigator |
ISHIKAWA Kyoko 秋田県立大学, 生物資源科学部, 准教授 (80315598)
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000)
Fiscal Year 2016: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2015: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2014: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
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| Keywords | 調理と加工 / 調味料の作用 / 振り塩 / 酢〆 / 有機酸 |
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| Outline of Final Research Achievements |
We measured favorite conditions for pickling time, salt concentration, organic acid concentration of sprinkled salt and marinating vinegar in cooking process, and we developed a novel-destructive and real-time monitoring system for them. The impedance method for measurement with LCR meter can monitor salt and organic acid osmosis in the food interior nondestructively and in real time. As the results, the relationships between the concentrations of chloride ion and organic acid in the agar gel and the electrical impedance measurement seems to be high.
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Report
(4 results)
Research Products
(2 results)
