{"created":"2023-07-25T09:59:15.933909+00:00","id":2548,"links":{},"metadata":{"_buckets":{"deposit":"59f3ed70-ce50-447a-bd4e-b3eb425d15a7"},"_deposit":{"created_by":15,"id":"2548","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"2548"},"status":"published"},"_oai":{"id":"oai:oacis.repo.nii.ac.jp:00002548","sets":["187:188:303","187:191:317","41:687"]},"author_link":["2047","4019","3572","2048"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-10","bibliographicIssueDateType":"Issued"},"bibliographicPageStart":"102792","bibliographicVolumeNumber":"73","bibliographic_titles":[{"bibliographic_title":"Innovative Food Science & Emerging Technologies"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Experimental and simulated approaches combining an ohmic heating (OH) process and an external heating system for the pasteurization of liquid egg whites, yolks, and whole eggs were evaluated in this study.\n3D computer simulation models were developed for each approach using COMSOL Multiphysics 5.6 to visualize the temperature and distribution of degrees of pasteurization at several cross sections.\nFrom both the hot and cold spots of the samples, the temperature, thermal protein non-denaturation ratio (X), and pasteurization profiles were estimated.\nColor changes were also evaluated using a computer vision system (CVS). The heating conditions were optimized according to a high constant X value, a low total color difference value (ΔE < 3), and certain pasteurization standards for each sample.\nOH treatment combined with concurrent external heating approaches reduced the process time and prevented local overheating.\nThese results are of potential value for the design of ohmic pasteurization systems for liquid eggs."}]},"item_3_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"公開日: 2022-08-14"}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier B.V."}]},"item_3_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1016/j.ifset.2021.102792","subitem_relation_type_select":"DOI"}}]},"item_3_relation_13":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Author's Accepted Manuscript Version/PDF (Available on: 2022-08-14) "}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.sciencedirect.com/science/article/am/pii/S1466856421001934","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"Elsevier B.V."}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.elsevier.com/ja-jp","subitem_relation_type_select":"URI"}}]},"item_3_rights_12":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"(c) 2021 Elsevier B.V.. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in https://doi.org/10.1016/j.ifset.2021.102792"}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1466-8564","subitem_source_identifier_type":"ISSN"}]},"item_3_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11498951","subitem_source_identifier_type":"NCID"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI"}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"Wang, Chunsen","creatorNameLang":"en"}],"familyNames":[{"familyNameLang":"en"}],"givenNames":[{"givenNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Llave, Yvan"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Sakai, Noboru"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Fukuoka, Mika"}],"nameIdentifiers":[{},{}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Liquid eggs","subitem_subject_scheme":"Other"},{"subitem_subject":"Pasteurization","subitem_subject_scheme":"Other"},{"subitem_subject":"Ohmic heating","subitem_subject_scheme":"Other"},{"subitem_subject":"Protein denaturation","subitem_subject_scheme":"Other"},{"subitem_subject":"Computer simulation","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article"}]},"item_title":"Analysis of thermal processing of liquid eggs using a high frequency ohmic heating: Experimental and computer simulation approaches","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Analysis of thermal processing of liquid eggs using a high frequency ohmic heating: Experimental and computer simulation approaches"}]},"item_type_id":"3","owner":"15","path":["303","317","687"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-09-26"},"publish_date":"2022-09-26","publish_status":"0","recid":"2548","relation_version_is_last":true,"title":["Analysis of thermal processing of liquid eggs using a high frequency ohmic heating: Experimental and computer simulation approaches"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2024-03-12T07:25:09.032284+00:00"}