Development of novel system for measuring effects of shaking salt and marinating vinegar on cooking process

Research Project

Project/Area Number	26350096
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Multi-year Fund
Section	一般
Research Field	Eating habits
Research Institution	Akita Prefectural University
Principal Investigator	ISHIKAWA Kyoko 秋田県立大学, 生物資源科学部, 准教授 (80315598)
Project Period (FY)	2014-04-01 – 2017-03-31
Project Status	Completed (Fiscal Year 2016)
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)
Keywords	調理と加工 / 調味料の作用 / 振り塩 / 酢〆 / 有機酸
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.