A STUDY ON THE QUALITY OF AGRICULTURAL PRODUCTS FROM THE STANDPOINT OF PHYSICAL CHEMISTRY

从物理化学角度研究农产品质量

• 批准号: 03452274
• 负责人: MURATA Satoshi
• 金额: $ 4.86万
• 依托单位: KYUSHU UNIVERSITY
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (B)
• 财政年份: 1991
• 资助国家: 日本
• 起止时间: 1991 至 1993
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-03452274/
• 关键词: AGRICULTURAL PRODUCT; CEREAL GRAIN; FOOD PRODUCT; QUALITY; PHYSICAL SHEMISTRY; FREEZING; DRYING; CHEMICAL KINETICS; 裂傷; 蒸気圧; 化学反応

1) It was proved that crackes of polished rice soaked in water before cooking were caused by tension from defferent moisture diffusion coefficient beteween the back and the abdomen of a polished rice. 2) The vapor pressures of six kinds of typicaledible oil were measured at various temperature and fitted to Riedel type equation 3) The deformylation of NFK was measuredcontiniously from unfrozen state to frozen state and the resultswas discussed from the standpoint of chemical reaction kinetics. The results showed that the accerelation of the reaction rate in frozen was responsible for the concentration of the reactants in the liquid region in ice crystals. 4) The drying rate of single soy bean was analyzed by a cylindrical diffusion model ant the development of cracks and surface wrincles of soybeans was discussed. 5) The relationships beteween respiration rates and temperature of fourteen kinds of Japanese vesitables were miasured and fitted to Arrhenius type eqation 6) A dehumidification method using silica-gel for unheated air drying was proposed. Adsorption rates of silica-gel thin layrs were miasured and they were fitted to the formulas of the first falling rate. Using the formulas, simulations for a deep bed adsorption through air were carried out on the temperature and humidity of exhaust air, and temperature and moisture content of silica-gel grain. 7) Comparing simulation results with drying rate of sliced radish, it was proved the apparent falling rate drying was caused by a combination of constant rate crying per unit area and decreasing of surface area by shrinking of volume with dehydration. 8) Particle size distribution of rice washed water was measured. A centrifugal treatment for the water was proposed as the first step treatment and a design method was also given. 9) Relationships beteween freezing points and concentrations for eight kinds of food solution were miasured pecisely. The activities including dissociation effects were determined and a hi

1)证明了精米在蒸煮前浸泡在水里的裂缝是由于精米背部和腹部之间的水分扩散系数不同而产生的张力。2)测量了6种典型食用油在不同温度下的蒸汽压，并拟合了Riedel型方程。3)连续测量了NFK从解冻状态到冻结状态的脱甲酰化反应，并从化学反应动力学的角度对结果进行了讨论。结果表明，冷冻状态下反应速率的加快是导致冰晶液态区域反应物浓度升高的主要原因。4)采用圆柱扩散模型分析了单粒大豆的干燥速率，讨论了大豆表面裂纹和皱纹的发展情况。5)测量了14种日本蔬菜的呼吸速率与温度的关系，并拟合了Arrhenius型方程。6)提出了一种用硅胶进行非加热空气干燥的除湿方法。测定了硅胶薄层的吸附率，符合首次下降率公式。利用该公式，对排风温度、排风湿度和硅胶颗粒温度、含水率进行了深床空气吸附模拟。7)将模拟结果与萝卜片的干燥速率进行比较，证明了萝卜片的表观下降速率干燥是单位面积恒速干燥和脱水时体积缩小使表面积减小的共同作用的结果。8)测定了淘米水的粒度分布。提出了采用离心处理作为一级处理方法，并给出了设计方法。9)精确测定了8种食品溶液的凝固点与浓度的关系。测定了其活性，包括解离效应

项目成果

村田 敏: "荷受けコンテナによる籾の乾燥(第2報)" 農業機械学会誌. 56巻1号. 13-20 (1994)

Satoshi Murata：“使用接收容器干燥稻谷（第 2 次报告）”日本农业机械学会杂志，第 56 卷，第 1. 13-20 期（1994 年）。

MURATA S.: "ROUGH RICE DRYING BY THE PADDY CONTAINER (PART 2)" JOURN.OF THE JSAM. 56-1. 13-20 (1994)

MURATA S.：“用稻谷容器干燥糙米（第 2 部分）”JOURN.OF JSAM。

TAGAWA,A. & MURATA,S.: "LATENT HEAT OF VAPORIZATION IN BUCKWHEAT" TRANSACTIONS OF THE ASAE. Vol.36. 113-118 (1993)

田川，A.

村田 敏・宮内 樹代史: "Respiration Rate of Tthirteen Kinds of Fresh Vegetables" J.Fac.Agr.Kyushu Univ.197-207 (1992)

Satoshi Murata 和九州宫内：“十三种新鲜蔬菜的呼吸速率”J.Fac.Agr.Kyushu Univ.197-207 (1992)

村田 敏: "水浸時の精白米の裂傷に関する研究" 農業機械学会誌. 54. 67-72 (1992)

Satoshi Murata：“水浸过程中碾米撕裂的研究”日本农业机械学会杂志 54. 67-72 (1992)。