2011 Fiscal Year Final Research Report
Porous structure formation by the Shimi method and its application to agricultural products
| Project/Area Number |
21500752
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Fukushima University |
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Principal Investigator |
NAKAMURA Keiko 福島大学, 人間発達文化学類, 教授 (30235246)
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| Project Period (FY) |
2009 – 2011
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| Keywords | 食素材 |
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| Research Abstract |
The conditions to create a new food material from agricultural products was investigated by applying the Shimi method (freezing-thawing-dehydration). The conditions to obtain a good Shimi product was, (1)heating before the freezing,(2)frozen for 7~10 days at-3~-10℃, and (3) dried at 5℃. Applying this method to agricultural products, new food materials were obtained from potato and carrot.
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