Effect of Moisture Content on the Expansion Volume of Popped Amaranth Seeds by Hot Air and Superheated Steam Using a Fluidized Bed System
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概要
- 論文の詳細を見る
The effect of the initial moisture content (X0) of amaranth seeds on expansion volume after popping was examined in hot air and superheated steam (SHS), using a fluidized bed system (FBS). The moisturized seeds were prepared under various vapor pressures due to various saturated salt solutions. In hot air, the maximum expansion volume was shown by seeds having X0 of 0.16 at 260 °C for 15 sec, reaching 8.7-fold of the pre-popped seeds. Heating by SHS decreased the volume slightly. Thus, popping of amaranth seeds is influenced not only by the moisture content of the seeds, but also by moisture in the heat media.
- 社団法人 日本農芸化学会の論文
- 2004-10-23
著者
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Yoshida Kaori
Department Of Bioresource Science Faculty Of Agriculture Kagawa University
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Inoue Tamotsu
Department Of Mechanical And Physical Engineering Osaka City University
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Konishi Yotaro
Department Of Food Science And Nutrition Graduate School Of Human Life Science Osaka City University
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Konishi Yotaro
Department Of Food And Nutrition Faculty Of Human Life Science Osaka City University
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NISHIMURA Nobuya
Department of Mechanical Engineering, Osaka City University
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NOMURA Tomohiro
Department of Mechanical Engineering, Osaka City University
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Iyota Hiroyuki
Department Of Mechanical And Physical Engineering Osaka City University
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Nomura Tomohiro
Dept. Of Mech. Eng. Osaka City University
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MORITANI Junko
Department of Food Science and Nutrition, Graduate School of Human Life Science, Osaka City Universi
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Moritani Junko
Department Of Food Science And Nutrition Graduate School Of Human Life Science Osaka City University
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Nishimura Nobuya
Department Of Mechanical And Physical Engineering Osaka City University
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Yoshida Kaori
Department Of Food Science And Nutrition Graduate School Of Human Life Science Osaka City University
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Nishimura Nobuya
Dept. Of Mech. Eng. Osaka City University
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Iyota Hiroyuki
Dept. Of Mech. Eng. Osaka City University
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Konishi Yotaro
Department of Applied Chemistry, Faculty of Engineering, Nagasaki University
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NOMURA Tomohiro
Department of Mechanical and Physical Engineering, Graduate School of Engineering, Osaka City University
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