並列タイトル等農業および食品プロセス工学のためのメイラード反応に基づく積算温度インジケータの開発
一般注記Maillard reaction-based TTIs were examined for development of flexible TTIs under various agricultural and food processes such as distribution, storage, ripening and the cooking. The color variations of Maillard reaction by D-xylose, glycine, and Na2HPO4 were investigated by various conditions of reaction temperatures and reactant concentrations. The color changes were easily recognized by naked eyes. The reaction rate increased with decreasing temperature and reactant concentration. As a consequence, the color variation rate of the Maillard reaction allows the reaction time to be adjusted from 12 h to 1 years by controlling reaction temperature and reactant concentrations. Furthermore, the reaction completion time and color variation could be accurately predicted by the developed mathematical model. Thus, Maillard reaction-based TTIs exhibits higher flexibility of reaction time by adjusting the reaction related parameters. In addition, the examined TTI developed on the basis of the investigated data was verified the usefulness for distribution, storage, ripening and cooking process. In concrete, the examined TTIs allow to indicate the quality change during storage and ripening process of melon, and appropriately indicate the shelf-life of vacuum packed chilled storage beef. Moreover, the examined TTI demonstrated the applicability for evaluation of sufficiency of thermal cooking processes in various foods. In conclusion, the studied TTIs based on Maillard reaction exhibited high applicability for various agricultural and food processes. However, there are still issues to be solved for more suitable color change and also the shape of TTI. Furthermore, additional studies will be needed to enhance the usefulness of the TTIs corresponding to quality change of various foods.
(主査) 准教授 小関 成樹, 特任教授 川村 周三, 教授 岩渕 和則, 教授 韓 忠洙 （韓国忠北大学）
農学院（共生基盤学専攻）
コレクション（個別）国立国会図書館デジタルコレクション > デジタル化資料 > 博士論文
受理日（W3CDTF）2018-06-04T01:14:06+09:00
連携機関・データベース国立国会図書館 : 国立国会図書館デジタルコレクション