120103 醤油および麺つゆが蒸発する注ぎ口先端部の観察(OS03 実験力学的手法とその応用1,オーガナイズド・セッション)

概要

論文の詳細を見る
A liquid-packaging bag with a simple pouring lip; the bag and lip are made of plastic film is capable of delaying the discoloration and decay of liquid food products. It was inferred that this function is due to the prevention of the invasion of air and microorganisms from the pouring lip into the bag. However, the reason air and microorganisms could not enter the bag remains to be determined. In this study, to discuss the above reason, the tip of pouring lips after pouring soy sauce and seasoning soy source are observed using a light microscope and digital camera. As a result, for soy source the gap size of the tip increases with time and for seasoning soy source the size hardly increases with time. In addition, salt crystals are found at the tip for soy source and seasoning soy source.
一般社団法人日本機械学会の論文
2011-03-17