2026-03-10T22:41:55Z https://hju.repo.nii.ac.jp/oai

oai:hju.repo.nii.ac.jp:00000858 2024-01-17T05:01:50Z 1747705089129:161:188

野菜の煮熟軟化に及ぼす各種塩類の影響：エネルギー分散型分光法による分析 Effects of Various Types of Salts on the Softening of Cooked Vegetables：Analysis by Energy Dispersion Spectrum 奥田, 弘枝 オクダ, ヒロエ Okuda, Hiroe 野菜 煮熟軟化 application/pdf Japanese radish, cut about into 3 mm thick fan-shaped slices was cooked in a 0.2 M salt solution for 30 minutes. A spot analysis of three spots each 100 µm² in size was made using the energy dispersion spectrum. The mean value of these three spots was computed and the following results were obtained: 1. A correlation existed between the softening of the samples of Japanese radish and the increment rate of K. 2. In comparing the ratio of metal elements to chlorine of each chloride, the ratio was found to be different from the ratio in the solution prior to cooking. The ratio of elements which were actually transferred to the Japanese radish tissue was in the order of K > Fe > Ca > Al > Na > Mg, showing a difference in value. It is suggested that the elements were transferred to the radish tissue in this order. It is considered that the behavior of these metal elements is due to the degree of ion exchange with pectin. 3. A proportional relationship was observed between the elution rate of metal elements and the increment rate of chlorine. 広島女学院大学 1993-12-20 jpn departmental bulletin paper VoR https://hju.repo.nii.ac.jp/records/858 0374-8057 広島女学院大学論集 43 185 198 https://hju.repo.nii.ac.jp/record/858/files/ronsyu43okuda.pdf application/pdf 4.2 MB 2023-03-03