{"created":"2023-07-25T08:04:12.135232+00:00","id":2344,"links":{},"metadata":{"_buckets":{"deposit":"d68a35a0-457d-4831-b735-39e1c7512279"},"_deposit":{"created_by":18,"id":"2344","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"2344"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00002344","sets":["228:262:4819","39:40"]},"author_link":["4736","12441","4734"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1989-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"101","bibliographicPageStart":"91","bibliographicVolumeNumber":"38","bibliographic_titles":[{"bibliographic_title":"鹿児島大学水産学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Memoirs of Faculty of Fisheries Kagoshima University","bibliographic_titleLang":"en"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1989-12-25","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"The requirement and recovery of thermal energy were investigated on the production of \"fushi\"\nand the utilization of wastes generated.\nBased on the yield recovery of products, the thermal energy was estimated as per 1 ton [t] of raw-fish (frozen) on each process.\nAs results, on the process used fuels, the required amount of thermal energy for smoking and\ndrying of \"fushi\" was as much as 70%, and its waste heats were estimated about 2,300 and 2,600\nkcal/t・raw-fish with mackerel and skipjack, respectively. And then the waste water for thawing\nof raw fish was as much as 4.133 m^{3}/t・raw-fish, and its waste heat was about 87,450 kcal/t・raw-fish in both fish species. Therefore, the waste amount of thawing water could be saved near\nto 30% by using the waste heat of a smoking and drying process.\nFurthermore, it was suggested that an improved system of the smoking house which saved\nenergy and gave higher efficiency would be necessary to develop.","subitem_description_language":"en","subitem_description_type":"Other"},{"subitem_description":"枕崎市におけるカツオおよびサバの節加工とそれに伴う残さい処理(フィッシュミール製造)まで含めた総合的な熱エネルギー収支を原料魚1t当たりについて調査し,製品コスト低減化のための熱エネルギー有効利用について検討した。原料魚の年間当たりの全体処理量は過去5年間の平均でカツオ類40,000t/年,サバ類18,000t/年程度でありそれから出る残さい(頭,骨,内蔵等)の全量はカツオ約11,000t/年,サバ約4,000t/年であった。これらの原料魚(凍結魚)の節加工から残さい処理までの燃料使用のなかで節加工の焙乾工程での使用熱量が70%と大きく,その廃熱量は約23,000(サバ)および26,000(カツオ)kcal/t・原魚であった。また,原料魚の解凍に多量の廃水量(4.113m^{3}/t・原魚)と共に廃冷熱量(87,450kcal/t・原魚)が存在することがわかった。その結果,焙乾工程の廃熱利用で解凍用水の30%近くが節水可能となるが,節加工ではこのこと等も含めた省エネルギーならびに作業能率を考えた新しいシステムの研究開発が必要となろう。一方,残さい処理において,その工程のほとんどの燃料を回収魚油で代替可能なことが新しい設備で実証されているが,熱エネルギーの回収量が魚油の半分以下である煮汁発酵のメタン利用も排水処理を含めた問題として解凍廃水の冷熱利用と共に今後の課題と考えられる。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学","subitem_publisher_language":"ja"},{"subitem_publisher":"Kagoshima University","subitem_publisher_language":"en"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0453087X","subitem_source_identifier_type":"PISSN"}]},"item_7_source_id_9":{"attribute_name":"NII書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00040498","subitem_source_identifier_type":"NCID"}]},"item_7_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"667","subitem_subject_scheme":"NDC"}]},"item_7_version_type_14":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"御木, 英昌","creatorNameLang":"ja"},{"creatorName":"MIKI, Hidemasa","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4736","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000040041727","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]},{"creatorNames":[{"creatorName":"上西, 由翁","creatorNameLang":"ja"},{"creatorName":"Kaminishi, Yoshio","creatorNameLang":"en"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{"nameIdentifier":"12441","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000060347086","nameIdentifierScheme":"NRID"}]},{"creatorNames":[{"creatorName":"西元, 諄一","creatorNameLang":"ja"},{"creatorName":"NISHIMOTO, Jun-ichi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4734","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000030041693","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-27"}],"displaytype":"detail","filename":"AN00040498_v38-1_p91-101.pdf","filesize":[{"value":"894.8 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_v38-1_p91-101.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/2344/files/AN00040498_v38-1_p91-101.pdf"},"version_id":"da540808-69d4-4f3a-acdf-b70382381689"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Fish meal","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"scrap meal","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"\"fushi\"","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"heat balance","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"heat recovery","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"節類加工とその残さい処理における熱エネルギーの所要量と回収量","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"節類加工とその残さい処理における熱エネルギーの所要量と回収量","subitem_title_language":"ja"},{"subitem_title":"Requirement and Recovery of Thermal Energy for Production of Dried Fish Sticks (\"fushi\") and Utilization of Wastes Generated","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["40","4819"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-06-04"},"publish_date":"2015-06-04","publish_status":"0","recid":"2344","relation_version_is_last":true,"title":["節類加工とその残さい処理における熱エネルギーの所要量と回収量"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:14:42.746904+00:00"}