2011 Fiscal Year Final Research Report
Effects of ultraviolet-A irradiation on protease activation and antioxidant activity of agricultural and marine products during the drying process
| Project/Area Number |
21560783
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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 |
Properties in chemical engineering process/Transfer operation/Unit operation
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| Research Institution | Hachinohe Institute of Technology |
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Principal Investigator |
AOKI Hidetoshi 八戸工業大学, 大学院・工学研究科, 教授 (10118185)
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| Project Period (FY) |
2009 – 2011
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| Keywords | 乾燥 / 農水産物 / UV-A / 抗酸化性 / アミノ酸 / 酵素活性 |
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| Research Abstract |
Drying is a processing method that is applied to harvested agricultural and marine products. Drying is traditionally accomplished by exposure to direct sunlight. Generally, sun-dried kelp and fish products are considered to be tastier than those dried with hot air. It is not clear whether this difference in taste is due to differences in irradiation wavelength, temperature, humidity, or airflow.
In this report, we investigated the effects of ultraviolet-A(UV-A) irradiation on protease activation and antioxidant activity of harvested agricultural and marine products. As a result, irradiation at visible blue and UV-A wavelengths caused a larger increase in antioxidant activity than other treatments.
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