| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2016: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2015: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2014: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
|
|---|
| Outline of Final Research Achievements |
For the aim of setting cooking conditions in wet heating of root vegetables, the softening rate constant and the diffusion coefficient were measured. As a result of measuring the softening rate constants of Japanese radish in the seasoning liquid and soup stock, the softening rate differs form the kinds of seasoning and soup stock, and the softening rate constant of soy sauce and kombu-katsuo stock were close to that of water. The diffusion coefficients of sucrose and monosodium glutamate in Japanese radish were measured and expressed by the Arrhenius equation. The softening rate constant for steaming is slightly smaller than that of heating in hot water around 85℃ and slightly larger than around 100℃. However, when the samples were steamed or boiled at the same timet, there were no significant differences between sensory evaluation scores of steamed sample and that of boiled sample.
|
