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Food processing
https://repo.qst.go.jp/records/55682
https://repo.qst.go.jp/records/55682ad7a02c6-36fc-42fd-ad60-4aff8f7bb492
| Item type | 一般雑誌記事 / Article(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2010-02-02 | |||||
| タイトル | ||||||
| タイトル | Food processing | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | article | |||||
| アクセス権 | ||||||
| アクセス権 | metadata only access | |||||
| アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
| 著者 |
Kashparov, Valery
× Kashparov, Valery× Uchida, Shigeo× et.al× 内田 滋夫 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | The paper discusses the processes involved in food preparation for consumption and technological processing that could be used to reduce contamination of foodstuffs. The food processing transfer parameters -food processing retention factor, processing efficiency and the food processing factor- are defined and their relationships discussed. Data are presented for vegetables, fruit, cereals, dairy products, meat (mammals, birds and fish-edible fraction), fungi, seafoods and drinks. Processing procedures considered includes: simple washing and boiling for fruit, vegetables and mushrooms, boiling and milling for cereals, cooking and curing for meats, butter and cheese productions for dairy products and washing and cooking for seafoods. Storage times for foodstuffs have also been considered. A wide range of chemical elements are considered, with the majority of data presented caesium, strontium and iodine, stable element databases have been reviewed and relevant data used to extend the data set. A discussion of application of the data is presented with consideration of areas where cautions is needed. | |||||
| 書誌情報 |
Quantification of Radionuclide Transfer in Terrestrial and Freshwater Environments for Radiological Assessments (IAEA-TECDOC-1616) p. 577-604, 発行日 2009-05 |
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| 出版者 | ||||||
| 出版者 | International Atomic Energy Agency | |||||
| ISBN | ||||||
| 識別子タイプ | ISBN | |||||
| 関連識別子 | 978-9-2010-4509 | |||||
