生および凍結乾燥ヤマノイモの曳糸特性

概要

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A series of studies were carried out to obtain information on the effects of the concentration and heat treatment on the spinnability of raw and freeze-dried yams. Mashed raw and freeze-dried yams were tested undiluted (100%) and diluted with pure water to 50, 33 and 25% (w/w) on the basis of the raw concentration. The spinning distance and stress for spinning at each tensile velocity (0.5, 1.0 and 5.0 mm/s) were measured by means of a rheometer. Nagaimo yam (100%), and Ichiouimo and Tsukuneimo yams (50%) gave the longest spinning distances at a tensile velocity of 5.0 mm/s. The spinning distance of the freeze-dried samples was less than that of the raw samples. The spinning distance after pre-heating at different temperatures (22, 40, 60 and 70℃) was also examined, and decreased with increasing pre-heating temperature for both the raw and freeze-dried samples. The value of maximum stress and spinning energy was in the order of Nagaimo, Ichiouimo and Tsukuneimo yams. The spinning distance, maximum stress and spinning energy were each reduced as a result of the freeze-drying treatment. This may have been due to changes in the mucilage configuration. (Received December 25, 1997 ; Accepted in revised form July 29, 1998)
社団法人日本家政学会の論文
1998-10-15