{"created":"2023-06-19T08:37:04.793874+00:00","id":449,"links":{},"metadata":{"_buckets":{"deposit":"7841b387-e2fc-4e1d-826d-27e1e0c485b2"},"_deposit":{"created_by":3,"id":"449","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"449"},"status":"published"},"_oai":{"id":"oai:wayo.repo.nii.ac.jp:00000449","sets":["1:64:75:85"]},"author_link":["129","130","126","128","125","1139","127","1137","1138"],"item_1_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"チョウリ オンド ガ チョウミリョウ シントウ ソクド ニ アタエル エイキョウ"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"56","bibliographicPageStart":"45","bibliographicVolumeNumber":"37","bibliographic_titles":[{"bibliographic_title":"和洋女子大学紀要. 家政系編"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"八島, 恵美子"}],"nameIdentifiers":[{"nameIdentifier":"1137","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"福本, 由希"}],"nameIdentifiers":[{"nameIdentifier":"125","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"飯渕, 貞明"}],"nameIdentifiers":[{"nameIdentifier":"126","nameIdentifierScheme":"WEKO"}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"1.沸騰点以下の温度で温度変化が起きる場合,低分子の拡散速度は理論値からずれる事はない。2. 100℃に保った食品をより低温の溶液につけると,分子拡散から期待される浸透速度より大きい浸透速度が得られる。食品内部で水の気化が起きるため,低温になると食品内部が陰圧になって外部溶液の吸引が起こると推定される。「味は冷えるときに染み込む」原因は細胞膜の破壊に加えて,上の現象によるものと思われる。本研究を行うにあたり,試料を提供して下さいました財団法人日本こんにゃく協会,追試の研究をして下さいました山梨県立短大の小竹研究室の皆様にお礼申し上げます。","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN1012144X","subitem_source_identifier_type":"NCID"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"和洋女子大学家政学部"},{"subitem_text_value":"和洋女子大学家政学部"},{"subitem_text_value":"和洋女子大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1997-03-31"}],"displaytype":"detail","filename":"KJ00000181744.pdf","filesize":[{"value":"605.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000181744","url":"https://wayo.repo.nii.ac.jp/record/449/files/KJ00000181744.pdf"},"version_id":"2c8eec4b-7685-404b-b172-1af0dcae9af1"}]},"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":"調理温度が調味料浸透速度に与える影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"調理温度が調味料浸透速度に与える影響"}]},"item_type_id":"1","owner":"3","path":["85"],"pubdate":{"attribute_name":"公開日","attribute_value":"1997-03-31"},"publish_date":"1997-03-31","publish_status":"0","recid":"449","relation_version_is_last":true,"title":["調理温度が調味料浸透速度に与える影響"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-19T09:02:19.670161+00:00"}