{"created":"2023-05-15T13:38:50.806513+00:00","id":2889,"links":{},"metadata":{"_buckets":{"deposit":"462f7d26-8345-4b3e-9ff9-c114082c306a"},"_deposit":{"created_by":11,"id":"2889","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"2889"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002889","sets":["2:581:62","87:591:41","87:627:45"]},"author_link":["1462","1816","1607","2220","938","2100"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"177","bibliographicPageStart":"170","bibliographicVolumeNumber":"244","bibliographic_titles":[{"bibliographic_title":"Journal of Food Engineering"},{"bibliographic_title":"Journal of Food Engineering","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The effects of prefreezing on the drying rate, internal structure and mechanical properties of apple fruit processed by microwave-vacuum drying (MVD) were evaluated. The drying rate of the prefrozen sample was approximately 1.2–1.3 times higher than that of the nontreated sample. In the frozen-thawed tissue, damage to the cell wall structure and cell membrane due to ice crystal formation during freezing was confirmed; thus, improvement in the drying rate was suggested to be the result of accelerated water transfer in the tissue. Structural observation using X-ray computed tomography showed that the prefrozen MVD sample had a porous internal structure with larger voids than air dried or nonpretreated samples. Alterations in the mechanical properties, such as higher maximum stress and number of peaks during the puncture test, indicating a softer and crisper texture, were observed in the prefrozen MVD sample.","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier"}]},"item_10001_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isVersionOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1016/j.jfoodeng.2018.09.026","subitem_relation_type_select":"DOI"}}]},"item_10001_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"SC30201903070025"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"NARO成果DBa"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"author manuscript "}]},{"subitem_relation_name":[{"subitem_relation_name_text":"このアーカイブは著者版です。出版社版ではありません。引用の際には出版社版をご利用ください。"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"This is not the published version. Please cite only the published version. "}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Green open Access /This journal has an embargo period of 12 months."}]}]},"item_10001_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Journal of Food Engineering"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1016/j.jfoodeng.2018.09.026","subitem_relation_type_select":"DOI"}}]},"item_10001_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"The Author(s) "}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0260-8774","subitem_source_identifier_type":"ISSN"}]},"item_10001_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":"安藤, 泰雅"},{"creatorName":"アンドウ, ヤスマサ","creatorNameLang":"ja-Kana"},{"creatorName":"ANDO, Yasumasa","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"蘒原, 昌司","creatorNameLang":"ja"},{"creatorName":"HAGIWARA, Shoji","creatorNameLang":"en"},{"creatorName":"萩原, 昌司","creatorNameLang":"ja"},{"creatorName":"ハギワラ, ショウジ","creatorNameLang":"ja-Kana"}],"familyNames":[{},{},{},{}],"givenNames":[{},{},{},{}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"鍋谷, 浩志"},{"creatorName":"ナベタニ, ヒロシ","creatorNameLang":"ja-Kana"},{"creatorName":"NABETANI, Hiroshi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"五月女, 格"},{"creatorName":"ソウトメ, イタル","creatorNameLang":"ja-Kana"},{"creatorName":"SOTOME, Itaru","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"奥西, 智哉"},{"creatorName":"オクニシ, トモヤ","creatorNameLang":"ja-Kana"},{"creatorName":"OKUNISHI, Tomoya","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"岡留, 博司"},{"creatorName":"オカドメ, ヒロシ","creatorNameLang":"ja-Kana"},{"creatorName":"OKADOME, Hiroshi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-04-01"}],"displaytype":"detail","filename":"SC30201903070025_PostPrint-a.pdf","filesize":[{"value":"876.3 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"SC30201903070025_PostPrint","url":"https://repository.naro.go.jp/record/2889/files/SC30201903070025_PostPrint-a.pdf"},"version_id":"662a95c5-3b2b-4d68-80ca-6b074dc31e28"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Microwave-vacuum drying","subitem_subject_scheme":"Other"},{"subitem_subject":"Prefreezing","subitem_subject_scheme":"Other"},{"subitem_subject":"Apple","subitem_subject_scheme":"Other"},{"subitem_subject":"Drying rate","subitem_subject_scheme":"Other"},{"subitem_subject":"X-ray CT","subitem_subject_scheme":"Other"},{"subitem_subject":"Mechanical property","subitem_subject_scheme":"Other"},{"subitem_subject":"Microwave-vacuum drying","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Prefreezing","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Apple","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Drying rate","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"X-ray CT","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Mechanical property","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple"},{"subitem_title":"Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"11","path":["41","45","62"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-10-04"},"publish_date":"2019-10-04","publish_status":"0","recid":"2889","relation_version_is_last":true,"title":["Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-07-21T00:35:43.691574+00:00"}