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- W2321879870 abstract "食パンを赤外線ヒータで加熱した時の内部の水分分布が経時的にどのように変化するかを,特にクラムに着目し,調べるとともに,この水分分布の変化に及ぼすヒータの放射波長特性の違いの影響を検討した.その結果,以下のことが明らかになった.(1) 上下2層に分けて測定したクラムの水分含量はともに,加熱直後に一旦低下し最低値をとった後,加熱前の水分含量よりも高くなった.この加熱過程において,上層の方が下層よりも水分含量は早く,しかも大きく変化した.(2) ヒータの放射波長特性は食パン内部の水分分布に影響を及ぼした.長波長領域の赤外線を放射するヒータで加熱した場合ほど,食パンの部位により,水分含量は大きく異なった." @default.
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- W2321879870 date "1996-01-01" @default.
- W2321879870 modified "2023-09-27" @default.
- W2321879870 title "Water Distribution in a Bread under Toasting by Radiative Heaters." @default.
- W2321879870 doi "https://doi.org/10.3136/nskkk.43.904" @default.
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