{"created":"2023-06-20T14:15:21.238466+00:00","id":1604,"links":{},"metadata":{"_buckets":{"deposit":"5d289ffa-0d27-4bcc-b4f7-0de7365d2719"},"_deposit":{"created_by":3,"id":"1604","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1604"},"status":"published"},"_oai":{"id":"oai:niu.repo.nii.ac.jp:00001604","sets":["3:4:81"]},"author_link":["5715","5717","5729","5714","5732","5730","5716","5929"],"item_15_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"138","bibliographicPageStart":"129","bibliographicVolumeNumber":"21","bibliographic_titles":[{"bibliographic_title":"長崎国際大学論叢"},{"bibliographic_title":"Nagasaki International University Review","bibliographic_titleLang":"en"}]}]},"item_15_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_15_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"食品に適した大量調理機器を選択し、最適な調理条件を設定することで、嗜好・品質特性を高め、給食の調理における効率化および標準化に繋げる基礎資料を得ることを目的とした。大量調理機器は、鍋、スチコン、バリオを用い、湿式加熱による食品の調理特性を検討した。スチコンが最も加熱時間を要した。スチコン加熱は、湿式加熱のうち蒸気による凝縮熱伝導と熱風蒸し操作であるため、食材の表面から内部へ温度の上昇は緩慢となり、均一な加熱となることで野菜の糖度は高かった。バリオ加熱は、加熱初期の温度上昇が早く、デンプンの糊化が急速に進み、じゃがいもではビタミンCが失われにくかったが、にんじんでは高温で加熱される時間が長くなりビタミンCの分解が進んだ。","subitem_description_type":"Abstract"}]},"item_15_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"長崎国際大学"}]},"item_15_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11766493","subitem_source_identifier_type":"NCID"}]},"item_15_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346-4094","subitem_source_identifier_type":"ISSN"}]},"item_15_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"菊池, 亮子"},{"creatorName":"キクチ, リョウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"5714","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"吉永, 奈津希"},{"creatorName":"ヨシナガ, ナツキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"5715","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"藤井, 俊輔"},{"creatorName":"フジイ, シュンスケ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"5716","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"古賀, 貴子"},{"creatorName":"コガ, タカコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"5717","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KIKUCHI, Ryoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5729","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"YOSHINAGA, Natsuki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5730","nameIdentifierScheme":"WEKO"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"藤井, 俊輔","creatorNameLang":"ja"},{"creatorName":"フジイ, シュンスケ","creatorNameLang":"ja-Kana"},{"creatorName":"FUJII, Shunsuke","creatorNameLang":"en"}],"familyNames":[{"familyName":"藤井","familyNameLang":"ja"},{"familyName":"フジイ","familyNameLang":"ja-Kana"},{"familyName":"FUJII","familyNameLang":"en"}],"givenNames":[{"givenName":"俊輔","givenNameLang":"ja"},{"givenName":"シュンスケ","givenNameLang":"ja-Kana"},{"givenName":"Shunsuke","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5929","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KOGA, Takako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5732","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":"2021-05-01"}],"displaytype":"detail","filename":"RN21-011.pdf","filesize":[{"value":"921.6 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"RN21-011.pdf","url":"https://niu.repo.nii.ac.jp/record/1604/files/RN21-011.pdf"},"version_id":"82692938-5ed2-46e2-83c3-fbc3e5431030"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"大量調理機器","subitem_subject_scheme":"Other"},{"subitem_subject":"湿式加熱","subitem_subject_scheme":"Other"},{"subitem_subject":"野菜の調理特性","subitem_subject_scheme":"Other"},{"subitem_subject":"加熱操作","subitem_subject_scheme":"Other"},{"subitem_subject":"large-scale cooking equipment","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"moist heat","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking property of vegetable","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"heating operation","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"大量調理機器を用いた湿式加熱が野菜類の性状に与える影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"大量調理機器を用いた湿式加熱が野菜類の性状に与える影響"},{"subitem_title":"Effects of moist heat on characteristics of vegetables cooked using large-scale cooking equipment","subitem_title_language":"en"}]},"item_type_id":"15","owner":"3","path":["81"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-05-01"},"publish_date":"2021-05-01","publish_status":"0","recid":"1604","relation_version_is_last":true,"title":["大量調理機器を用いた湿式加熱が野菜類の性状に与える影響"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-12-08T04:00:58.823308+00:00"}