Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Tadao INAZU"'
Publikováno v:
Food Science & Technology Research; 2024, Vol. 30 Issue 2, p171-180, 10p
Publikováno v:
Food Science and Technology Research. 29:15-25
Autor:
Miku Miyoshi, Akihide Yoshihara, Susumu Mochizuki, Shiro Kato, Hiromi Yoshida, Tatsuhiro Matsuo, Yuka Kishimoto, Tadao Inazu, Isao Kimura, Ken Izumori, Kazuya Akimitsu
Publikováno v:
Bioscience, Biotechnology & Biochemistry; Oct2023, Vol. 87 Issue 10, p1193-1204, 12p
Autor:
Tadao Inazu
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 67:347-351
Publikováno v:
Food Science and Technology Research. 25:891-901
Publikováno v:
International Journal of Food Science and Technology. 40:621-630
Summary The distribution of stress during drying of fresh Japanese noodle (udon) was investigated by mathematically modelling the changes in shrinkage and other mechanical properties, this allowed crack formation to be predicted. It was observed that
Publikováno v:
LWT - Food Science and Technology. 36:277-280
The effect of air velocity on the drying kinetics of Japanese noodle (udon) was investigated. The drying of fresh udon was carried out under six air velocities of 0.50, 0.75, 1.00, 1.25, 1.88, and 3.00 m/s at a constant temperature (40°C) and relati
Publikováno v:
LWT. 35:649-655
The effects of temperature and relative humidity (RH) on the drying kinetics were investigated to identify the optimal drying conditions for Japanese noodle (udon). Drying of fresh udon was carried out under nine conditions involving three temperatur
Publikováno v:
Drying Technology. 19:1375-1384
Desorption isotherms of Japanese noodle (udon) were obtained at 20, 30 and 40°C, and analyzed by several isotherm models. The desorption isotherm data satisfactorily correlated with the GAB equation and the Oswin and Smith equations. The binding ene
Autor:
Tadao Inazu, Yoshio Makino
Publikováno v:
Journal of Agricultural Engineering Research. 69:249-254
A model to represent the discolouration of dried powder of carrots as a function of temperature was developed. Two types of carrots, Asian and European, containing large amount of lycopene and β-carotene, respectively, were tested. The dried powder