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ID 41485
本文ファイル
別タイトル
An Examination on Effective Drying Surface Area of Cellulous Foods
著者
保坂 秀明
伊原 潔
久保田 清
鈴木 寛一
NDC
製造工業
抄録(英)
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.
掲載誌名
広島大学生物生産学部紀要
19巻
2号
開始ページ
177
終了ページ
181
出版年月日
1980-12-25
出版者
広島大学生物生産学部
ISSN
0387-7647
NCID
NAID
言語
日本語
NII資源タイプ
紀要論文
広大資料タイプ
学内刊行物(紀要等)
DCMIタイプ
text
フォーマット
application/pdf
著者版フラグ
publisher
部局名
生物圏科学研究科
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