{"created":"2023-06-20T14:20:04.007405+00:00","id":2719,"links":{},"metadata":{"_buckets":{"deposit":"7fc24a38-9e8c-40b1-8ae6-2c08adecee5f"},"_deposit":{"created_by":3,"id":"2719","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2719"},"status":"published"},"_oai":{"id":"oai:tokaigakuin-u.repo.nii.ac.jp:00002719","sets":["190:231:239"]},"author_link":["7557","7561","7554","7560","5496","7552","7555","7556","7558","7559","5495","7553"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1982-07-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"34","bibliographicPageStart":"31","bibliographicVolumeNumber":"8","bibliographic_titles":[{"bibliographic_title":"東海女子短期大学紀要"},{"bibliographic_title":"The journal of Tokai Women's Junior College","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"(1)加熱時間別の浸透状態を見ると,外層ではおよそ30分間の浸透が著しくその後の変化は少ない。内層に食塩が浸透しはじめるのは,沸騰後約20分で,その後20分間に浸透が進んだ。 (2)食塩添加の時機による差は,食塩添加後の加熱時間が同じ場合は,じゃがいもが煮えた状態で添加したものの浸透状態がよかった。また,煮えてから添加しても,添加後の加熱時間が短かければ浸透は少ない。 (3)加熱後の食塩の移動状態をみると,室温放置の場合は,外層から内層への移動状態がはっきりとみられ,外層と内層の食塩濃度の差は時間の経過とともに少なくなった。煮汁に浸しておいたものでは,食塩水からの浸透が続くため,時間が経過しても外層と内層との差はほとんど変らなかった。外層・内層とも2時間までにほぼ浸透し,その後はあまり浸透しなかった。従って加熱後2時間までの浸透状態を今後検討したい。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"7","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00000075472","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00056115","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"02863170","subitem_source_identifier_type":"ISSN"}]},"item_3_title_3":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_title":"〓"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"伊藤, 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クミコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"7556","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ito, Wai","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5496","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nakamura, Toshiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"7557","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Hiramitsu, Mitsuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"7558","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Endo, Hitoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"7559","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Honma, Emi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"7560","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Watanabe, Kumiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"7561","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-06-27"}],"displaytype":"detail","filename":"KJ00000075472.pdf","filesize":[{"value":"217.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000075472.pdf","url":"https://tokaigakuin-u.repo.nii.ac.jp/record/2719/files/KJ00000075472.pdf"},"version_id":"64b48c4c-2317-4157-a647-ac10af05c3b3"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"食塩の食品への浸透について : じゃがいもの場合","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食塩の食品への浸透について : じゃがいもの場合"},{"subitem_title":"Studies on the Permeation of Salt into Food : In the Case of Potatoes","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["239"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-06-27"},"publish_date":"2017-06-27","publish_status":"0","recid":"2719","relation_version_is_last":true,"title":["食塩の食品への浸透について : じゃがいもの場合"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T14:42:54.097321+00:00"}