{"created":"2023-05-15T14:36:07.700482+00:00","id":46504,"links":{},"metadata":{"_buckets":{"deposit":"c3208f0b-f222-4ccd-8a35-e311a9b480b4"},"_deposit":{"created_by":1,"id":"46504","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"46504"},"status":"published"},"_oai":{"id":"oai:repo.qst.go.jp:00046504","sets":["1"]},"author_link":["463421","463422","463420","463423"],"item_8_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"1634","bibliographicPageStart":"1627","bibliographicVolumeNumber":"295","bibliographic_titles":[{"bibliographic_title":"Journal of Radioanalytical and Nuclear Chemistry"}]}]},"item_8_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Removal of radiocesium from food by processing is of great concern following the accident of TEPCO's Fukushima Daiichi Nuclear Power Plant accident. To provide more Cs removal rates, we studied the applicability of K data using edible plant samples. Values were compared for 137Cs and 40K of the food processing retention factors, Fr (total activity in processed food / total activity in raw food), and they were found to be close to the 1:1 line and highly correlated (R=0.96, p<0.001). Thus, K can be an analogue to estimate radiocesium removal rates by food processing of vegetables. Using the literature K values, we calculated the K removal rates (%), that is, (1- Fr) x 100, for 10 vegetable types to provide potential Cs removal rates. The average percent of K removal were as follows: dried pulses, 33; fresh pulses, 15; leafy vegetables, 52; fruit vegetables, 7; flower vegetables, 44: root crops, 18; tubers, 16; ferns, 93: mushrooms, 32; and others, 30.","subitem_description_type":"Abstract"}]},"item_8_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0236-5731","subitem_source_identifier_type":"ISSN"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Tagami, Keiko"}],"nameIdentifiers":[{"nameIdentifier":"463420","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Uchida, Shigeo"}],"nameIdentifiers":[{"nameIdentifier":"463421","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"田上 恵子","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"463422","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"内田 滋夫","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"463423","nameIdentifierScheme":"WEKO"}]}]},"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","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Comparison of food processing retention factors of 137Cs and 40K in vegetables","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Comparison of food processing retention factors of 137Cs and 40K in vegetables"}]},"item_type_id":"8","owner":"1","path":["1"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-03-06"},"publish_date":"2013-03-06","publish_status":"0","recid":"46504","relation_version_is_last":true,"title":["Comparison of food processing retention factors of 137Cs and 40K in vegetables"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-05-15T23:50:58.853378+00:00"}