Dynamics of Radioactive Cesium during Noodle Preparation and Cooking of Dried Japanese Udon Noodles
Mayumi Hachinohe
1
,
Shigehiro Naito
1
,
Hajime Akashi
2
,
Setsuko Todoriki
1
,
Ushio Matsukura
3
,
Shinichi Kawamoto
1
,
Shioka Hamamatsu
1
1
National Food Research Institute, National Agriculture and Food Research Organization
2
Jinzhu (Yantai) Food Research and Development Co., Ltd.
|
3
Tokyo Research Laboratory, Japan Grain Inspection Association
|
Publication type: Journal Article
Publication date: 2015-02-27
scimago Q4
wos Q4
SJR: 0.170
CiteScore: 0.3
Impact factor: 0.2
ISSN: 1341027X, 18816681
Food Science
Abstract
乾麺の製麺，茹で調理における放射性セシウムの濃度，加工係数Pf，および残存割合Frを調べ，乾燥処理が放射性セシウムの動態に及ぼす影響を評価した．製麺加工では乾燥処理により水分が蒸発するため，放射性セシウム濃度の低下は認められず，加工係数Pfは太麺（1.8mm×3mm) 0.935，細麺（1.1mm，丸麺）0.977となった．一方，適正な茹で調理により，太麺·細麺ともに放射性セシウム濃度は茹でる前の1/10以下になり，麺に含まれる放射性セシウムの80%以上が茹で麺から除去されることが示された．今回の乾麺の茹で調理における放射性セシウムの動態は，我々がすでに報告している生麺の茹で調理の動態と同程度であったことから，製麺加工時の乾燥処理は，茹で調理における放射性セシウムの動態に影響を及ぼさないことが明らかとなった．
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Hachinohe M. et al. Dynamics of Radioactive Cesium during Noodle Preparation and Cooking of Dried Japanese Udon Noodles // Nippon Shokuhin Kagaku Kogaku Kaishi. 2015. Vol. 62. No. 1. pp. 56-62.
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Hachinohe M., Naito S., Akashi H., Todoriki S., Matsukura U., Kawamoto S., Hamamatsu S. Dynamics of Radioactive Cesium during Noodle Preparation and Cooking of Dried Japanese Udon Noodles // Nippon Shokuhin Kagaku Kogaku Kaishi. 2015. Vol. 62. No. 1. pp. 56-62.
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RIS
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TY - JOUR
DO - 10.3136/nskkk.62.56
UR - https://www.jstage.jst.go.jp/article/nskkk/62/1/62_56/_article/-char/ja/
TI - Dynamics of Radioactive Cesium during Noodle Preparation and Cooking of Dried Japanese Udon Noodles
T2 - Nippon Shokuhin Kagaku Kogaku Kaishi
AU - Hachinohe, Mayumi
AU - Naito, Shigehiro
AU - Akashi, Hajime
AU - Todoriki, Setsuko
AU - Matsukura, Ushio
AU - Kawamoto, Shinichi
AU - Hamamatsu, Shioka
PY - 2015
DA - 2015/02/27
PB - Japanese Society for Food Science and Technology
SP - 56-62
IS - 1
VL - 62
SN - 1341-027X
SN - 1881-6681
ER -
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@article{2015_Hachinohe,
author = {Mayumi Hachinohe and Shigehiro Naito and Hajime Akashi and Setsuko Todoriki and Ushio Matsukura and Shinichi Kawamoto and Shioka Hamamatsu},
title = {Dynamics of Radioactive Cesium during Noodle Preparation and Cooking of Dried Japanese Udon Noodles},
journal = {Nippon Shokuhin Kagaku Kogaku Kaishi},
year = {2015},
volume = {62},
publisher = {Japanese Society for Food Science and Technology},
month = {feb},
url = {https://www.jstage.jst.go.jp/article/nskkk/62/1/62_56/_article/-char/ja/},
number = {1},
pages = {56--62},
doi = {10.3136/nskkk.62.56}
}
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MLA
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Hachinohe, Mayumi, et al. “Dynamics of Radioactive Cesium during Noodle Preparation and Cooking of Dried Japanese Udon Noodles.” Nippon Shokuhin Kagaku Kogaku Kaishi, vol. 62, no. 1, Feb. 2015, pp. 56-62. https://www.jstage.jst.go.jp/article/nskkk/62/1/62_56/_article/-char/ja/.