{"created":"2021-03-01T06:47:32.856533+00:00","id":41155,"links":{},"metadata":{"_buckets":{"deposit":"af754591-2456-496b-9671-6b8ba9698cdc"},"_deposit":{"id":"41155","owners":[],"pid":{"revision_id":0,"type":"depid","value":"41155"},"status":"published"},"_oai":{"id":"oai:teapot.lib.ocha.ac.jp:00041155","sets":["391:392"]},"item_10_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1991-03-22","bibliographicIssueDateType":"Issued"}}]},"item_10_date_granted_74":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"1991-03-22"}]},"item_10_degree_grantor_72":{"attribute_name":"学位授与機関","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_name":"お茶の水女子大学"}],"subitem_degreegrantor_identifier":[{"subitem_degreegrantor_identifier_name":"12611","subitem_degreegrantor_identifier_scheme":"kakenhi"}]}]},"item_10_degree_name_71":{"attribute_name":"学位名","attribute_value_mlt":[{"subitem_degreename":"学術博士"}]},"item_10_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"text/plain","subitem_description_type":"Other"},{"subitem_description":"application/pdf","subitem_description_type":"Other"},{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10_description_46":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"学位論文","subitem_description_type":"Other"}]},"item_10_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Seasoning plays an indispensable part in cooking and food-processing. Various phenomena, such as diffusion, osmosis, adhesion, and adsorption, occur during the seasoning process between the food materials and the seasoning substances. It is a well known fact that, since what occurs, among these phenomena, is mainly diffusion, it becomes possible to control the seasoning process to a certain degree by seizing the diffusion phenomena, i.e. transport of seasoning substances in food materials. In order to describe such kind of transport , it is necessary to know the diffusion coefficient (D) of the diffusing substances. The values of D previously reported on were obtained by one-dimensional diffusion, that is, the diffusion occurring in only one direction. On the other hand, in most cooking or food-processing operations, the diffusing substances penetrate the materials in all directions from the surface to the center. Consequently, the value of D in three-dimensional diffusion must be different from that obtained in a one-dimensional diffusion system.\\\\r\\\\\\
This investigation was undertaken to reveal the properties of the value of D when three-dimensional diffusion occurs in food materials and to compare it with that obtained in one-dimensional diffusion system (diffusion in semi-infinite media generally used are adapted in this study).\\\\r\\\\\\
Cubes of 2 % agar gel with side lengths (2L) of 1, 2, 3, 5, 7 and 10 cm, were soaked in a 0.1M sodium chloride solution at 25 ℃. After soaking for 0-75 hours (t), the amounts of sodium chloride and water in the gel were measured, and the mean concentration of the sodium chloride in the gel cube was calculated. The value of D, which was yielded by substitution of all experimental values of t/L2 and Cr (the ratio of the mean concentration of sodium chloride in the gel cubes to the boundary concentration) into the solution of the diffusion equation was 0.97×10-5 cm2 /s. Furthermore it was observed that experimental values deviated in the last stage of the transport experiment, which suggested that the stage was not according to the diffusion phenomenon. As for this stage, the diffusion coefficient, called apparent diffusion coefficient (Dapp), was calculated by substituting partially the values of t/L2 and Cr into the solution of the diffusion equation, and it was observed that Dapp decreased sharply at Cr = 0.85. On the other hand, the value of D obtained in a one-dimensional diffusion experiment was 1.12×10-5 cm2 /s ,which was found to be more than that obtain in the three-dimensional one. \\\\r\\\\\\
According to this study, the following features on the three-dimensional diffusion are derived.\\\\r\\\\\\
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(1) The value of D for the three-dimensional diffusion is less than that obtained in the one-dimensional diffusion, which is thought to be equal theoretically. This result indicated a very important property that the three-dimensional transport of sodium chloride in agar gel occurred later than the one –dimensional one.\\\\r\\\\\\
(2) The value of Dapp for the three-dimensional diffusion decreased on the last stage, more than Cr = 0.85. This indicated that the transport of sodium chloride in gel cubes occurred minimally in the last stage.\\\\r\\\\\\
\\\\r\\\\\\
The relationship between Cr and Dt/L2, which is shown in this study, can be applied to the diffusion of any substance in various food materials other than agar gel or sodium chloride.\\\\r\\\\\\
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These two kinds of characteristic properties in three-dimensional diffusion were also observed in the experiments of sodium chloride in various concentrations of corn starch, potato starch, egg albumin, and soy protein gels or sucrose in 2% agar gels.\\\\r\\\\\\
The value of D for sodium chloride in various gel cubes depended on gel concentration, i.e. the greater gel concentration the smaller D became and there was little influence on the gel component.","subitem_description_type":"Abstract"},{"subitem_description":"Furthermore dependency on temperature for three-dimensional diffusion was studied by soaking 17.5 % egg albumin gel cubes in a 0.1M sodium chloride solution at 4, 25, 50, 70 and 100 ℃, and it is possible to approximate the linear between the values of D and the soaking temperature.\\\\r\\\\\\
Finally, radish and potato which are considered practical foods involving cell structure were studied. Cubes of radish were soaked in solutions of various concentrations of sodium chloride (0.5, 1, 2, 5, 10 and 20 %) for 0-8 hours at 25 ℃. In the case of soaking in a solution of rather high concentration, (5, 10 and 20 %), the value of D indicated the same pattern observed in the gel cubes. On the other hand, in the case of soaking in a solution of rather low concentration (0.5, 1 and 2 %) , the patterns of D were different from those observed in gel cubes. Radish and potato cubes were soaked in 0.1M sodium chloride solutions for 0-2 hours at 50, 60, 70 ,80 and 100 ℃. It was noticed that in the case of soaking at temperature greater than 60 ℃ - 70 ℃, the value of D indicated the same pattern observed in the gel cubes.\\\\r\\\\\\
\\\\r\\\\\\
According to this study, the actual transport profile of seasoning or additives in foodstuffs was revealed, and the properties of three-dimensional diffusion found in this study indicates that the total amount of diffusion substances in foodstuffs using one-dimensional diffusion coefficients so far reported was overestimated. It is very consequent and useful to know the three-dimensional diffusion coefficient to realize the actual total uptake into foodstuffs especially in the case of restricted diets for the sick and large scale plants of food industry.","subitem_description_type":"Abstract"},{"subitem_description":"調理操作は食品をおいしく、食べやすくするのに欠くことのできない操作であり、調理操作の一つである味付け、すなわち調味操作は、加熱操作と並んで調理加工における重要な操作である。この調味操作は、調味料成分の食品への侵入・拡散、脱水、食品テクスチャーの変化など、様々な現象が同時に生じる複雑な様相を呈している。本研究ではこれらの現象の中で、大きな割合を占めると思われる拡散現象を取り上げた。\\\\r\\\\\\
実際の調味操作では調味料が食品の全表面から食品内部へと三次元的に拡散するが、これまでに報告されている食品中の調味料の拡散係数は、拡散が一方向のみに生じる一次元の拡散におけるものである。三次元拡散における研究はあまり成されておらず、実測値に基づいた拡散係数については言及されていない。そこで、実際の調味操作に則した系として、三次元拡散を取り上げ、三次元拡散における拡散係数の特徴を明らかにすることを試みた。\\\\r\\\\\\
本論文構成は六つの章より成り、第Ⅰ章 序論に続き、第ⅡおよびⅢ章では比較的単純なゲル試料である寒天ゲルを用い、食塩の拡散について一次元および三次元拡散における拡散係数の値を算出して比較検討した。さらに、第Ⅳ章ではゲル試料の種類および調味料の種類を変え、また第Ⅴ章では細胞組織を有する試料を用いて実験を行った。最後にⅥ章では、本研究で得られた三次元拡散における実験結果をもとに、実際の調理における拡散係数の意味合いおよび調味操作における三次元の拡散現象の位置づけを結論としてまとめた。\\\\r\\\\\\
三次元拡散の系として、2 % 寒天ゲルを、一辺の長さ（ 2L ）が1 cm ～ 10 cm の立方体に成形し、0.1 M（ C1 ）食塩水溶液に0 ～ 75 時間（ t ）浸漬した後、立方体中の食塩平均濃度（ C(t) ）を経時的に測定した。直交座標系における拡散方程式の解に実測値 C(t) / C1 ( = Cr) と t / L 2 を代入し、実測値に合う計算値を与える拡散係数を算出した結果、D = 0.97 × 10 -5 cm 2 / sを得た。さらに、拡散過程終盤における実測値には計算値との間にズレが見られ、もはや拡散過程終盤においては、食塩の移動が拡散に依っていないことが示唆された。そこで、拡散過程終盤においては、Cr と t / L 2 の関係を局所的に解析し、拡散係数を見かけの拡散係数として算出した。その結果、見かけの拡散係数は Cr = 0.85 以降で急激に減少することが認められた（第Ⅲ章）。\\\\r\\\\\\
一方、半無限固体に成形した2%寒天ゲル中の食塩の一次元拡散における拡散係数はD = 1.12 × 10 -5 cm 2 / s であった（第Ⅱ章）。\\\\r\\\\\\
以上の結果より、三次元の拡散について次の二つの特徴が見いだされた。\\\\r\\\\\\
\\\\r\\\\\\
①三次元拡散における拡散係数は、理論的には同値と考えられる一次元拡散における値に比べ、小さな値として算出された。すなわち、三次元拡散における物質の移動は、一次元拡散における場合よりも遅い。","subitem_description_type":"Abstract"},{"subitem_description":"②三次元拡散における拡散係数は、拡散過程終盤において急激に減少し、見かけの拡散係数として算出される。すなわち、拡散過程終盤においては物質の移動がほとんど生じなくなる。\\\\r\\\\\\
\\\\r\\\\\\
本研究で得られた三次元拡散における二つの特徴は、‘味付けには時間がかかる’、‘翌日まで置いておいたら味がしみておいしくなった’などとこれまで言われてきた調理上の認識を裏づけるデータを示すものである。\\\\r\\\\\\
本結果を基にして得た二つの無次元値 Cr および D・t / L 2 の関係を表す線図は寒天と食塩に留まらず、本実験試料と幾何学的に相似で、しかも調味液浸漬中食品に物理化学的変化が無い系の拡散における拡散係数の値の目安を簡便に算出することのできるものである。\\\\r\\\\\\
寒天ゲル-食塩の系で見られた三次元拡散における特徴は、でんぷん性のゲル（馬鈴薯ででんぷんおよびコーンスターチの 10 ～ 25 % ゲル）およびタンパク質性のゲル（卵アルブミンおよび分離大豆タンパク質の10 ～ 18 % ゲル）中の食塩の拡散においても、また寒天ゲル中のショ糖の拡散においても同様に観察されることを確認した。また、一次元、三次元拡散における両拡散係数は共に、ゲル濃度上昇に伴い減少し、ゲルの成分による相違は僅かであった。\\\\r\\\\\\
さらに、三次元拡散の温度依存性について検討した結果、温度と拡散係数の関係は直線として近似できた（第Ⅳ章）。\\\\r\\\\\\
\\\\r\\\\\\
最後に実際の調理過程を考慮し、大根およびじゃが芋など細胞組織を有する食品を試料とし、食塩濃度を変化させた時および調味温度を変化させた時の拡散係数への影響を調べた。大根は比較的単純な成分組成を有し、食塩濃度変化に伴う細胞膜の影響を調べやすい試料として選んだ。また、じゃが芋は加熱中の組織構造が大きく変化する試料として選んだ。\\\\r\\\\\\
立方体状に成形した生の大根を、異なる濃度の食塩水溶液（0.5 ～ 20 %）に0 ～ 24 時間浸漬して拡散係数を求めた。比較的高濃度の5、10および20 % 食塩水溶液に浸漬した大根では、食塩の移動がゲル状試料と同様であったのに対し、0.5、1および2 % 食塩水溶液浸漬では異なる傾向であった。\\\\r\\\\\\
50 ℃ から100 ℃ の温度にて立方体状大根およびじゃが芋試料を0.1 M の食塩水溶液に浸漬した結果、いずれも60 ～ 70 ℃ 以上であれば、これら食品中の食塩の移動がゲル状試料とほぼ同様の傾向を示すことが認められた。\\\\r\\\\\\
本実験の結果、細胞組織を有する試料においても、極一部の条件を除くほとんどの試料において三次元拡散における拡散係数の特徴が認められた。ここで求めた大根およびじゃが芋試料中の食塩の拡散係数は、立方体による三次元の系のものであり、実際の調理における調味料の移動量を把握するのに有効な値である（第Ⅴ章）。\\\\r\\\\\\
本研究で明らかになった三次元拡散における拡散係数の特徴、すなわち三次元拡散における拡散係数が一次元における値より小さいということは、これまでのような一次元拡散の拡散係数を用いた物質移動量の予測値が過剰に算出されることを示すものである。したがって、調味料摂取量をコントロールしなければならない疾病あるいは、大量調理における物質移動の予測には、三次元拡散における拡散係数の把握が重要と考えられる。","subitem_description_type":"Abstract"}]},"item_10_description_7":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"お茶の水女子大学人間文化研究科学術博士学位論文・平成3年3月22日授与(甲第20号)","subitem_description_type":"Other"}]},"item_10_dissertation_number_75":{"attribute_name":"学位授与番号","attribute_value_mlt":[{"subitem_dissertationnumber":"甲第000020号"}]},"item_10_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_type":"creator","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"109957","nameIdentifierScheme":"WEKO"}]}]},"item_10_select_19":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"ETD"}]},"item_10_subject_20":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"498","subitem_subject_scheme":"NDC"}]},"item_10_text_18":{"attribute_name":"形態","attribute_value_mlt":[{"subitem_text_value":"0 bytes"},{"subitem_text_value":"27059 bytes"},{"subitem_text_value":"9908697 bytes"}]},"item_10_text_47":{"attribute_name":"資源タイプ・ローカル","attribute_value_mlt":[{"subitem_text_value":"学位論文"}]},"item_10_text_48":{"attribute_name":"資源タイプ・NII","attribute_value_mlt":[{"subitem_text_value":"Thesis or Dissertation"}]},"item_10_text_49":{"attribute_name":"資源タイプ・DCMI","attribute_value_mlt":[{"subitem_text_value":"text"}]},"item_10_text_50":{"attribute_name":"資源タイプ・ローカル表示コード","attribute_value_mlt":[{"subitem_text_value":"2"}]},"item_10_text_79":{"attribute_name":"所属","attribute_value_mlt":[{"subitem_text_value":"人間文化研究科 人間環境学専攻"}]},"item_1622774442900":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小竹, 佐知子"}],"nameIdentifiers":[{"nameIdentifier":"109956","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"ODAKE, Sachiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"109958","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-05-08"}],"displaytype":"detail","filename":"000000244813.pdf","filesize":[{"value":"9.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"000000244813.pdf","objectType":"fulltext","url":"https://teapot.lib.ocha.ac.jp/record/41155/files/000000244813.pdf"},"version_id":"ac664df0-3660-4958-98a7-49957b761bbb"}]},"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":"doctoral thesis","resourceuri":"http://purl.org/coar/resource_type/c_db06"}]},"item_title":"食品の調味機構の解析 : 食品内部への調味料の拡散","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品の調味機構の解析 : 食品内部への調味料の拡散","subitem_title_language":"ja"},{"subitem_title":"Studies on the Mechanism of Seasoning : Diffusion of Seasoning Substances into Food Materials","subitem_title_language":"en"}]},"item_type_id":"10","owner":"1","path":["392"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2013-09-06"},"publish_date":"2013-09-06","publish_status":"0","recid":"41155","relation_version_is_last":true,"title":["食品の調味機構の解析 : 食品内部への調味料の拡散"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-12T06:12:15.516905+00:00"}