{"created":"2023-07-25T08:08:32.669591+00:00","id":7954,"links":{},"metadata":{"_buckets":{"deposit":"3e5a5981-efcc-4d2b-aaf9-4dd6546c7540"},"_deposit":{"created_by":3,"id":"7954","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"7954"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00007954","sets":["228:257:5572"]},"author_link":["107601","107602","21637"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Freeze-Drying of Papaya（ Carica papaya L.） Fruit for Food Products"}]},"item_7_alternative_title_19":{"attribute_name":"タイトルよみ","attribute_value_mlt":[{"subitem_alternative_title":"パパイヤ　カジツ　ノ　トウケツ　カンソウ　ト　ソノ　リヨウ"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicPageEnd":"71","bibliographicPageStart":"65","bibliographicVolumeNumber":"52","bibliographic_titles":[{"bibliographic_title":"南太平洋海域調査研究報告=Occasional papers"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2011-03-31"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"パパイヤ （Carica papaya L.）の成熟果実の凍結乾燥を試みた。また，凍結乾燥した果\n肉を用いて，パンやケーキなど，種々の食品の生産を試みた。凍結乾燥では，果肉をす\nりつぶしたペーストよりも，果肉を切ったままのものがより早く乾燥し，また，大きく\n切った果肉よりも小さく切った果肉で早く乾燥した。乾燥果肉の新鮮果肉に対する割合\nは，品種「フレア」では１２ ～ １４%，品種「石垣珊瑚」では，１４.４％となった。乾燥し\nた果肉は粉末に加工し，種々の食品の製造を試みた。パンやゼリーなど，パパインによ\nるタンパク質分解が問題となるものでは，乾燥果肉粉末を加熱し，パパインを失活させ\nる必要があったが，得られた製品は十分に商品性が高く，パパイヤだけでなく，マンゴー\nなど他の果実においても，乾燥果肉粉末の利用は効果的と思われた。凍結乾燥は現在の\nところコストが高いが，もし，熱帯果樹類の乾燥果肉粉末が安価に製造できれば，地域\nの農業だけでなく，地域の経済にも十分に寄与すると思われる。","subitem_description_type":"Other"},{"subitem_description":"Mature fruits of papaya （Carica papaya L.） were freeze-dried and used for various food products such\nas bread and confectionaries. It took shorter time for freeze-drying in cut fruits than pasted ones, as well\nas in small pieces than in large pieces. The final percentages of dried products were １２ - １４%（ dry weight/\nflesh weight） in cultivar ‘ Flare’ and １４. ４% in cultivar‘ Ishigaki Sango’. The dried products were ground\ninto powder and examined for making various food products. Quality of the products was almost acceptable\nfor the markets, however, papaya fruit powder should be treated with high temperature to deactivate the\nenzyme papain for some products such as jelly and bread. The dried papaya fruits as well as other fruits\nsuch as mango are promising to improve local economy in addition to local agricultural industries.","subitem_description_type":"Other"}]},"item_7_full_name_2":{"attribute_name":"著者よみ","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"ヒダカ, テツシ"}]}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"HIDAKA, Tetsushi"}]}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13450441","subitem_source_identifier_type":"ISSN"}]},"item_7_source_id_9":{"attribute_name":"NII書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN1013531X","subitem_source_identifier_type":"NCID"}]},"item_7_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"096","subitem_subject_scheme":"NDC"}]},"item_7_text_24":{"attribute_name":"公開者よみ","attribute_value_mlt":[{"subitem_text_value":"カゴシマ ダイガク"}]},"item_7_text_25":{"attribute_name":"公開者別名","attribute_value_mlt":[{"subitem_text_value":"Kagoshima University"}]},"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":"日高, 哲志"}],"nameIdentifiers":[{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-28"}],"displaytype":"detail","filename":"AN1013531X_v52_p65-71.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN1013531X_v52_p65-71.pdf","url":"https://ir.kagoshima-u.ac.jp/record/7954/files/AN1013531X_v52_p65-71.pdf"},"version_id":"ef7c1c2a-f874-4b9a-bc76-919c10b859f5"}]},"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":"パパイヤ果実の凍結乾燥とその利用","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"パパイヤ果実の凍結乾燥とその利用"}]},"item_type_id":"7","owner":"3","path":["77","5572"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-01-06"},"publish_date":"2015-01-06","publish_status":"0","recid":"7954","relation_version_is_last":true,"title":["パパイヤ果実の凍結乾燥とその利用"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-02-26T00:29:25.538869+00:00"}