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ID 41485
file
title alternative
An Examination on Effective Drying Surface Area of Cellulous Foods
creator
Hosaka, Hideaki
Ihara, Kiyoshi
Kubota, Kiyoshi
Suzuki, Kanichi
NDC
Manufactures
abstract
The effective drying surface area of cellulous foodstuffs was investigated in this study. Onion epidermis was used as a sample. It was dried in an air dryer, and the changes in shape of the epidermis cells in the drying process were microscopically observed and photographed. The results showed that the volume of the cell decreased or collapsed and its surface rumpled gradually as the drying process proceeded. But the projection area of the cells did not vary so much. Thus it was considered that the change in net surface area of the epidermis might be little, though the volume change of the cells was of an appreciable amount. This assumption was verified by calculating the net surface area from the replica images of onion epidermis. The net surface area was proved to be about 1.8 times as large as the apparent surface area. However, the drying rates per unit apparent area of agar gel plate with a smooth surface were nearly equal to those of onion epidermis. Therefore, we concluded that the effective drying surface area of cellulous foodstuffs might be approximated to the apparent surface area.
journal title
Journal of the Faculty of Applied Biological Science, Hiroshima University
volume
Volume 19
issue
Issue 2
start page
177
end page
181
date of issued
1980-12-25
publisher
広島大学生物生産学部
issn
0387-7647
ncid
naid
language
jpn
nii type
Departmental Bulletin Paper
HU type
Departmental Bulletin Papers
DCMI type
text
format
application/pdf
text version
publisher
department
Graduate School of Biosphere Science
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