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| 1.
論文（リポジトリ） |
論文（リポジトリ）
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川崎, 聖司 ; 池間, 洋一郎 ; 國吉, 和男 ; 秋永, 孝義 ; Kawasaki, Seiji ; Ikema, Youitirou ; Kuniyoshi, Kazuo ; Akinaga, Takayoshi
概要:
Different processing methods are required to extract essential oils from different plants. Most oils are extracted using
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steam distillation, during which the plant tissues break down, the essential oils and water vapor are released, then collected and cooled. The volatile essential oil condenses, separates and is easily isolated. In this process the steam is prepared in a separate chamber and piped into the tank. This is especially good for plant materials with high boiling point oils.\nEssential oils can be extracted using solvents. Hydro-distillation is not suitable for various products like delicately odored oils. There are three main ways that this can be performed. Solvent extraction is used when the odorous properties of delicate flower and plant material would be altered or destroyed by steam or water distillation or when a plant, for instance rose absolute and jasmine contains very little oil, making steam or water distillation impractical. Solvent extraction produces a concrete which in turn is refined into an absolute. The solvent dissolves the plants constituents including essential oils, fatty acids and waxes. The essential oil is extracted from the other constituents with alcohol. The fatty acids and waxes are not alcohol soluble so they are left behind. A secondary distillation then removes the alcohol, leaving the absolute oil behind. Supercritical carbon dioxide extraction uses carbon dioxide under extremely high pressure to extract essential oils. In the future, many botanicals that are not now available may possibly be obtained through carbon dioxide extraction.\nA fundamental study to design new types of extraction systems for essential oils and a trial steam distillation systems was made. After leaves of alpinia were harvested, steam distilled essential oils were analyzed. Heat transfer of the system were also discussed. Good extraction results and performance were observed with this apparatus. Comparing heat and mass transfer on the experiments, it can be seen that the convection coefficient of essential oils seemed to be applicable to that of the theory of chemical engineering and some improvement of designing was necessary.
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| 2.
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Shikanai, Takeshi ; Kawashima, Yushi ; Shinzato, Ryosho ; Akinaga, Takayoshi ; Setouchi, Hideki
概要:
論文
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| 3.
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論文（リポジトリ）
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秋永, 孝義 ; 和田, 博幸 ; 國府田, 佳弘 ; Akinaga, Takayoshi ; Wada, Hiroyuki ; Kohda, Yoshihiro
概要:
沖縄県産熱帯果実の代謝生理を知るために3種類の果実について温度と呼吸量の関係を測定したところ, 以下のことが明らかとなった。1)呼吸量の温度依存式としてArrhenius式及びGore式を用いて解析した結果, 測定値は両式によく一致した。2
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)呼吸量は完熟で果皮が薄く貯蔵力の弱いマンゴ, 7分熟で果皮が薄いパパイヤ, 完熟で果皮の厚いパインアップルの順に高かった。3)生理障害が生じたと推定される温度は完熟パインアップルは9.4℃, 完熟マンゴは7.6℃, パパイヤは11.0℃であった。4) Q_<10>値はパインアップル, マンゴでは低温域で高く, パパイヤでは高温域で高くなった。以上より今回の測定で得られた結果は, 収穫後から貯蔵にいたる果実の代謝生理を容易に知る手段として, 他の果実にも適用でき, 貯蔵装置の設計, 貯蔵中の品質評価を行う上での一つの指標となるものと考えられる。
The respiration rate of fresh fruits and vegetables have the fundamental significance in transportation and storage, but there were few data available on respiration of Okinawan grown fruits in wide range of temperatures. In this study, the relationships between respiration rate and temperature of Okinawan grown fruits were measured by carbon dioxide absorption method. Respiration is one of the biochemical reaction, and it is one of chemical reaction velocity. The relationships between respiration rate and temperature were fitted to Arrhenius's equation and Gore's equation (Modified Arrhenius's equation). The respiration heat known as vital heat in kJ per ton per day was obtained multiplying the respiration rate of milligrams of CO_2 per kilogram per hour by a factor of 9.62. Respiration rate of pineapples, mangoes and papayas were measured. It was found that mangoes showed the highest respiration rate, pineapples showed the lowest respiration rate and respiration rate in these tropical fruits were fitted to Arrhenius's equation and Gore's equation and chilling injury estimated zone was assumed 9.4℃ for pineapples, 7.6℃ for mangoes and 11.0℃ for papayas. 紀要論文 続きを見る |
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| 4.
論文（リポジトリ） |
論文（リポジトリ）
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國府田, 佳弘 ; 秋永, 孝義 ; Kohda, Yoshihiro ; Akinaga, Takayoshi ; Sutrisno
概要:
キャッサバは東南アジアあるいは南米などで重要な食料あるいは飼料とされているが,タンパク質含量が低く栄養価は高くない。筆者らはその栄養価を高めるために,加熱押出し加工によって多孔質物質を作りこれを固体発酵させて高タンパク質含量の飼料を製造する
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技法について報じてきたが,本報ではその加工特性及び生成物の性状に及ぼす加工温度と材料の含水量の影響について検討した。即ち,キャッサバ粉を10,13,16,及び19各%の含水量に調質し,バレル温度140,160及び180各℃で1軸イクストルーダで加熱押出し,生成物の膨化率,吸水量,外相,剪断強度などの性質と,加工時のトルク,圧力,及び噴出速度を求めて,それらの間に次の関係があることを見出した。(1)試料の含水量とバレル温度は生成物の性状に有意な関係を持っていたが,主要因は含水量であった。(2)試料の含水量が13∿16%の範囲ではバレル温度140∿160℃の時に優れた外観の生成物が得られた。(3)本実験に用いたイクストルーダでは含水量が制限因子であり,温度は加工時の所要トルクとバレル内圧力には関係しているものの生成速度との関係は見られなかった。以上を総合してキャッサバのイクストルーダ加工には含水量13∿16%の材料を用いるのが適当と判断した。
Cassava flour was hydrated to 10,13,16 and 19% (w. b.) of moisture content and extruded at 140°, 160°and 180℃ of barrel temperature on constant screw speed of 150rpm. The effect of feed moisture content and process temperature on product properties (product appearances, moisture content, expansion ratio, bulk density, water absorpsion, shearing strength) and extrusion process characteristics (product rate, torque and pressure) were determined. The analysis showed that the interaction of the process temperature and feed moisture content significantly correlated with all extrudate properties, but on the other hand, the individual analysis indicated that only feed moisture content correlated with product properties. The physical appearence clearly showed that the good extrudate produced at process temperature of 140°-160℃ for feed moisture content of 13-16% (w. b.). The analysis also described that there were inter correlation between product properties. The feed moisture content was critical parameter on the operation of the extruder used in this experiment, and analysis showed that interaction with process temperature related to torque and pressure, but no relation with product rate. For all level of process temperature, the safe operation conducted for feed moisture content of 13-16% (w. b.). 紀要論文 続きを見る |
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| 5.
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論文（リポジトリ）
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國府田, 佳弘 ; 山本, 宏樹 ; 秋永, 孝義 ; 泉, 裕巳 ; 上野, 正実 ; Kohda, Yoshihiro ; Yamamoto, Hiroki ; Akinaga, Takayoshi ; Izumi, Hiromi ; Ueno, Masami
概要:
小麦粉ドウの熱レオロジー的挙動を求めるために, 軟質及び硬質の小麦粉のドウの各種温度及び振動数における動的粘性及び弾性を求め, 次の挙動を明らかにした。1.小麦粉ドウの動的粘弾性値は温度変化に対して極小値を持つ2本の折れ線群で表現でき, そ
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の極小値を示す温度は軟質小麦で20℃, 硬質小麦で25℃であった。2.これらの線は平行移動によって重ね合すことができ, 小麦粉ドウが熱レオロジー的に単純であることがわかった。3.移動量を定量的に表現し, 粘弾性値を温度, 振動数に対して一般的に表現し, 温度-速度の相互変換が可能であることを示した。
In order to know thermorheological behavior of wheat flour dough, dynamic viscoelasticity of the soft and hard wheat at several temperature and oscillation speeds were measured. Results were as follows. 1. Viscoelastic values of the dough showed the minimum value at a temperature, and were plotted on folded lines. Temperature at the minimum value of the soft wheat dough was 20 C, and that of the hard wheat dough was 25 C. 2. It was found that the wheat dough was thermorheologically simple, because those lines could be superposed each other by parallel movement. 3. Quantitative expression of the viscoelasticity of those doughs was generalized concerning the temperature and oscillation speed. This made possible to exchange temperature and oscillation speed each other. 紀要論文 続きを見る |
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| 6.
論文（リポジトリ） |
論文（リポジトリ）
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上野, 正実 ; 泉, 裕巳 ; 國府田, 佳弘 ; 秋永, 孝義 ; 呉屋, 昭 ; Ueno, Masami ; Izumi, Hiromi ; Kohda, Yoshihiro ; Akinaga, Takayoshi ; Goya, Akira
概要:
本研究ではジャーガル畑におけるトラクタなどの走行性を向上させる手段の一つとしてニービ客土の効果を実験的に検討した。ニービの混合比を0∿30%の範囲で4水準変えた試験圃場において牽引試験を行い, 牽引力, すべり率, 沈下量などの特性
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値を比較したが, ニービの混合比との明確な関係は得られなかった。すなわち, 牽引性能に対するニービ混合の効果はほとんどなく, 走行性に限定すればジャーガル畑にニービを客土しても大きな効果は期待できないことを明らかにした。この原因については十分な分析は行えず, 今後の課題として残された。
The trafficability of tractors is very poor in Okinawa's field covered with the Jaagaru soil which is heavy clay. Soil dressing using the Niibi, sandy soil, has been expected as one method to improve the physical properties of the Jaagaru soil, the trafficability of tractors and the soil tilth. It was the purpose of this paper to examine an effect of this soil dressing. Some traction tests by MF178 tractor (power : 78PS/1800rpm, weight : 3125kg), were done in the four test fields that were changed the volum content of Niibi to 0%, 10%, 20% and 30%. There were no remarkable relationships between the volume content of Niibi and draft, slippage and sinkage. So, it was concluded that the trafficability of tractors in Jaagaru fields was not improved by the soil dressing. The reasons why the effect of soil dressing to the trafficability was so small remained as a problems to be solved. 紀要論文 続きを見る |
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| 7.
論文（リポジトリ） |
論文（リポジトリ）
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泉, 裕已 ; 秋永, 孝義 ; 國府田, 佳弘 ; 上野, 正実 ; Izumi, Hiromi ; Akinaga, Takayoshi ; Kohda, Yoshihiro ; Ueno, Masami
概要:
本研究ではジャーガル地帯におけるサトウキビ生産の機械化を推進するための基礎研究の一環として, 走行性や耕起作業に関連するジャーガルの物理的性質を明らかにした。(1)ジャーガルは粘土を5割以上含む重粘土壌であり, 塑性指数は40%程度であった
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。(2)ジャーガルの強度や変形性は含水比によって大きく変化することが明らかになった。一軸圧縮強度, せん断抵抗, 凝集力などは含水比の増加に伴って減少し, 付着力は逆に増加する傾向が見られた。
Some of physical properties of the Jaagaru soil were made clear for the mechanization to sugar cane cultivation in the area covered with the Jaagaru soil. (1) The Jaagaru soil is a kind of heavy clay that contains more than 50% of clay, and the plasticity index of which is about 40%. (2) The strength and deformation properties of the Jaagaru soil were very variable with the change of water content. The uniaxial compression strength, shear resistance and cohesive force of the Jaagaru soil had a tendency to decrease with increasing water content. In opposition to these the adhesive force had a tendency to increase with it. 紀要論文 続きを見る |
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| 8.
論文（リポジトリ） |
論文（リポジトリ）
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上野, 正実 ; 泉, 裕巳 ; 國府田, 佳弘 ; 秋永, 孝義 ; Ueno, Masami ; Izumi, Hiromi ; Kohda, Yoshihiro ; Akinaga, Takayoshi
概要:
本文では平面状態に限定されていた土の塑性構成式を3次元に拡張するために, 降伏面の一般表示に関する検討を行って, 例えば次のようないくつかの関数を提案した。[numerical formula]これらの降伏面を塑性ポテンシャル面とみなして具
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体的な塑性構成式を導びき, 弾塑性変形解析への応用の準備を行った。
A generalized description of the yield surface for soils was investigated and some functions of it were proposed, to extend the plastic constitutive equation restricted in plane condition to three dimensional condition. For example, [numerical formula] The plastic constitutive equation was derived from these yield surfaces based on the theory of plastic potential surface, and a preperation for the application to elasto-plastic deformation analysis was made. 紀要論文 続きを見る |
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| 9.
論文（リポジトリ） |
論文（リポジトリ）
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國府田, 佳弘 ; 秋永, 孝義 ; 泉, 裕己 ; Kohda, Yoshihiro ; Tsen, Cho C. ; Akinaga, Takayoshi ; Izumi, Hiromi
概要:
12%の大豆粉を加えた小麦粉生地に物性を改良する目的でSSL, SMP及びEMGを添加し, 生地の動的粘性η'及び動的弾性G'の挙動を求めてその効果を調べ, 次の結果を得た。1.G', η'と振動数Nの各対数値は直線関係であり, 次式で表わ
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すことができる。G'=Bg×Nexp(Ag), η'=Be×Nexp(Ae)2.指数BgとBeは加水量の減少と共に減少し, ついには製パンに際しては最良の加水量を示す所で定値になった。3.各指数の温度変化に伴なう挙動は小麦粉型と大豆粉型に分けることができた。大豆粉でタンパク質強化をした小麦粉生地でも添加物を加えると小麦粉型の挙動をした。これは大豆を加えた小麦粉に対するすぐれた改良効果であり, 特にSMPの効果がすぐれていた。
In order to know the effect of additives, SSL, SMP and EMG on rheological properties of wheat dough with 12% of soy flour, dynamic elasticity G' and dynamic viscosity η' which act as fundametanl physical properties of dough were measured by the linear oscillation method. Results were as follows. 1. The relation between logarithm of G' and η' and that of oscillation speed N were linear, and were expressed by following equations. G'=Bg×N exp(Ag), η'=Be×N exp(Ae). 2. Index Bg and Be of wheat flour dough without soy flour decreased as water content decreased, and were led to plateau at the best baking absorbance, while Ag and Ae did not altered as amount of water. 3. Behaviors of indexes according to change of temperature could be devided into wheat flour type and soy flour type. Dough with soy flour acted as wheat flour type when an additive was added. This is a clear improving effect of additives to dough with soy flour. The effect was most remarkable when SMP was added. 紀要論文 続きを見る |
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| 10.
論文（リポジトリ） |
論文（リポジトリ）
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國府田, 佳弘 ; 泉, 裕已 ; 秋永, 孝義 ; Kohda, Yoshihiro ; Izumi, Hiromi ; Akinaga, Takayoshi
概要:
食肉などの冷凍時間を厳密に計算する目的で, 我国産の畜肉及び魚肉の熱的性質を測定したところ, 従来用いられている物性値と次の点で異なっていた。1.比熱はRiedelらの方法によるものよりもわずかに小さかった。2.熱伝導率は従来用いられている
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Tamm, Millerらの値よりも畜肉の場合はかなり大きく, 0.63∿0.75kcal/m・hr・℃であった。一方魚肉の場合は従来のものと大差なかった。3.著者らの測定値を用いて冷却時間を計算すると, 従来用いられていた物性値によって計算したものよりも25∿30%ほど短かい。
In order to calculate cooling time of proteinous foods, thermal properties of animal and fish flesh were studied. Specific heats of those were 1.2∿0.75kcal/kg℃ which were smaller than values calculated by Riedel's method. Thermal conductivities were 0.63∿0.75kcal/m.hr°. C, which were larger than Tamm's value. These values were considered to be larger than that of water because the heat transfer in this case was follwed by convection and mass transfer. Cooling time calculated in this study was smaller than that calculated by usually used data. 紀要論文 続きを見る |
