{"created":"2023-05-15T13:40:14.289569+00:00","id":5059,"links":{},"metadata":{"_buckets":{"deposit":"171400dd-1f76-44c4-9019-b06aaf2d50b1"},"_deposit":{"created_by":11,"id":"5059","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"5059"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00005059","sets":["2:581:109","87:627:45"]},"author_link":["2100","2220","1607"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-11","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"11","bibliographicPageEnd":"1831","bibliographicPageStart":"1821","bibliographicVolumeNumber":"12","bibliographic_titles":[{"bibliographic_title":"Food and Bioprocess Technology"},{"bibliographic_title":"Food and Bioprocess Technology","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"In this study, the relationship between moisture diffusivity in convective air-drying and cellular structure through blanching and freezing pretreatment and quality attributes of dried pumpkin slices were evaluated to obtain necessary information for designing appropriate drying and pretreatment conditions. The results suggest that the loosely bound structure of cell walls due to blanching and pores in the tissue formed by ice crystals during freezing increased moisture diffusivity. In addition, the functional and structural damage of cell membranes by the pretreatments, shown by the electrical impedance analysis, is likely involved in moisture diffusivity during drying. In particular, the sample pretreated by both blanching and freezing showed significantly higher values of moisture diffusivity compared to other samples. With regards to quality attributes, a decrease in color lightness due to starch gelatinization during blanching dramatically affected the color characteristics of the dried product. Starch gelatinization due to blanching and the formation of pores during freezing significantly influenced the structure of the samples after drying, which affected the rehydration rates and mechanical properties.","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Springer Nature"}]},"item_10001_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isVersionOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1007/s11947-019-02340-9","subitem_relation_type_select":"DOI"}}]},"item_10001_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"SC30202003120007"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"NARO成果DBa"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"C30201911250001_7307;C30201911250001_7306"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"This is a post-peer-review, pre-copyedit version of an article published in Food and Bioprocess Technology. The final authenticated version is available online at: https://dx.doi.org/10.1007/s11947-019-02340-9. The original publication is available at www.springerlink.com"}]},{"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":"Food and Bioprocess Technology"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1007/s11947-019-02340-9","subitem_relation_type_select":"DOI"}}]},"item_10001_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Published by Spinger Nature Ltd. "}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1935-5149","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":[{},{},{},{}]},{"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":"2020-12-01"}],"displaytype":"detail","filename":"NARO_C30201911250001-SC30202003120007 .pdf","filesize":[{"value":"2.5 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"NARO_C30201911250001-SC30202003120007","url":"https://repository.naro.go.jp/record/5059/files/NARO_C30201911250001-SC30202003120007 .pdf"},"version_id":"d2ba66cd-ac36-49ca-9d3f-aa5633ad8e25"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Convective air-drying","subitem_subject_scheme":"Other"},{"subitem_subject":"Pumpkin","subitem_subject_scheme":"Other"},{"subitem_subject":"Blanching","subitem_subject_scheme":"Other"},{"subitem_subject":"Freezing","subitem_subject_scheme":"Other"},{"subitem_subject":"Moisture diffusivity","subitem_subject_scheme":"Other"},{"subitem_subject":"Cellular structure","subitem_subject_scheme":"Other"},{"subitem_subject":"Convective air-drying","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Pumpkin","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Blanching","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Freezing","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Moisture diffusivity","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Cellular structure","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":"Influences of Blanching and Freezing Pretreatments on Moisture Diffusivity and Quality Attributes of Pumpkin Slices During Convective Air-Drying","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Influences of Blanching and Freezing Pretreatments on Moisture Diffusivity and Quality Attributes of Pumpkin Slices During Convective Air-Drying"},{"subitem_title":"Influences of Blanching and Freezing Pretreatments on Moisture Diffusivity and Quality Attributes of Pumpkin Slices During Convective Air-Drying","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"11","path":["45","109"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-01-04"},"publish_date":"2021-01-04","publish_status":"0","recid":"5059","relation_version_is_last":true,"title":["Influences of Blanching and Freezing Pretreatments on Moisture Diffusivity and Quality Attributes of Pumpkin Slices During Convective Air-Drying"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T15:32:02.452339+00:00"}