{"created":"2023-05-15T16:35:31.124198+00:00","id":8439,"links":{},"metadata":{"_buckets":{"deposit":"a8613683-4cfa-495b-b345-c42d7c96627e"},"_deposit":{"created_by":2,"id":"8439","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"8439"},"status":"published"},"_oai":{"id":"oai:nagasaki-u.repo.nii.ac.jp:00008439","sets":["50:78:79:619"]},"author_link":["34337","34336"],"item_3_alternative_title_19":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"A Rheological Analysis on Processing of Kamaboko and Fish Sausage―I Dynamic Viscoelasticity of Commercial Kamaboko"}]},"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1970-08","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"137","bibliographicPageStart":"125","bibliographicVolumeNumber":"29","bibliographic_titles":[{"bibliographic_title":"長崎大学水産学部研究報告"},{"bibliographic_title":"Bulletin of the Faculty of Fisheries, Nagasaki University","bibliographic_titleLang":"en"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The purpose of this study is to clarify rheologically the manufacturing process of Kamaboko and fish sausage. After the basic consideration, the direct-reading viscoelastometer, VIBRONII was remodeled and applied to the study of foods. Several series of preliminary experiments on commercial Kamaboko were made as follows: 1. Effect of frequency. 2. Effect of various sized test pieces. 3. Effect of temperature. 4. Measurement of viscoelasticity of commercial Kamaboko. The results obtained were as follows. 1. The most suitable frequency for measurement in this study was 0.1～ 35 Hz and the interrelation between frequency, n, and viscoelasticity value, K, was found to be: (Fig. 4) Kn=K1・ nk where, K1 is the value of K when n is 1 Hz and k is the gradient of the straight line through the center of data points in Fig. 4. 2. Dimension of test piece was suitable when area of transverse cross section, S, is 1 cm2 and length, L, is 1 cm, in tensile test. But the interre-lation between dimension of test piece and experimental value was hardly found in shear test. 3. The changes of temperature affected the value of K1 inversely and logarithmically and the value of elastic modulus, k, decreased slightly at the range of 10℃～50℃. The viscoelasticity value of Kamaboko might be: Kn=K1f(t)nk(t) wher, t is the temperature of test piece. 4. In the experiments on viscoelasticity of commercial Kamaboko, satisfactory high agreement between the sensory evaluation and viscoelasticity value was obtained. Therefore, it is considered that this measuring system is available for rheological analysis of Kamaboko.","subitem_description_type":"Abstract"},{"subitem_description":"直読式粘弾性測定器を超低周波領域でも使用できるよう一部改造を行ない,かまぼこの動的粘弾性の測定の結果次の点を明らかにすることができた. 1. 本実験の範囲では測定振動周波数は0.1～35Hzが適当であり,振動周波数nと粘弾性値Kとの間にはn=1HzのときのK値をK1とすれぼ近似的にKn=K1・nkとして表現することが出来ると考える. 2. 試料片の形状は引張り試験においてはS=1cm2,L=1cmが適当であり,剪断試験においては剪断断面積を0.9cm2とした場合試料厚さ(h)が1.2～1.8cmの範囲で測定値に有意的な変化は認められなかった. 3. しかしながら測定温度(t)が増大するとK1はその対数値に関して減少し,kは弾性率についてのみわずかに減少した.すなわちかまぼこの粘弾性は,Kn=K1f(t)・nk(t) の形に一般的に表現できると考えられる. 4. 本装置による市販のかまぼこの動的粘弾性測定の結果は,同一試料の官能検査値と定性的に一致したので本装置がかまぼこのレオロジー的研究に適しているものと認められた. 本研究を行なうにあたり種々ご懇切なご指導とご助言を賜わった前九州大学教授稲神馨博士ならびに九州大学助教授国府田佳弘博士に厚くお礼申し上げる.また貴重なご助言をいただいた本学教授宮原昭二郎博士ならびに同助教授柴田恵司博士にも深謝の意を表する.","subitem_description_type":"Abstract"}]},"item_3_description_64":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"長崎大学水産学部研究報告, v.29, pp.125-137; 1970","subitem_description_type":"Other"}]},"item_3_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"34337","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tabata, Yoshiaki"}]}]},"item_3_publisher_33":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"長崎大学水産学部"}]},"item_3_relation_29":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"40018181104","subitem_relation_type_select":"NAID"}}]},"item_3_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00178473","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"05471427","subitem_source_identifier_type":"ISSN"}]},"item_3_version_type_16":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"田端, 義明"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-12-21"}],"displaytype":"detail","filename":"suisan29_125.pdf","filesize":[{"value":"688.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"suisan29_125.pdf","url":"https://nagasaki-u.repo.nii.ac.jp/record/8439/files/suisan29_125.pdf"},"version_id":"aabd9b3a-4dff-46b4-a660-9a81b21ba47f"}]},"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":"魚肉ねり製品製造のレオロジー的解析-1 : 市販かまぼこの動的粘弾性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚肉ねり製品製造のレオロジー的解析-1 : 市販かまぼこの動的粘弾性"}]},"item_type_id":"3","owner":"2","path":["619"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-04-04"},"publish_date":"2013-04-04","publish_status":"0","recid":"8439","relation_version_is_last":true,"title":["魚肉ねり製品製造のレオロジー的解析-1 : 市販かまぼこの動的粘弾性"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-16T02:05:19.146782+00:00"}