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A Study on Gelation of Chicken “Nikogori” (Jelly-Shaped Food):Changes in Soluble Components and Rheological Properties under Several Heating Conditions
Nikogori chicken collagen rheological properties SDS-PAGE size exclusion chromatography
2009/8/26
“Nikogori” gel extracted from cooked fish is a traditional food in Japan. In this study, chicken was substituted for fish and the Nikogori sol was prepared under various heating times and temperatures...
Effect of Thermo-Insensitive Ingredients on the Thermal Conduction of Foodstuffs during Heating
thermo-insensitive ingredients thermal conduction in foodstuffs endothermic heat plastic fat heat capacity thermal diffusivity
2009/8/20
The disturbance of thermal conduction in foodstuffs during heating in a metal vessel due to phase transition of the food components could be controlled by adding a variety of thermo-insensitive ingred...
Productivity in making heating and cooling equipment
cooling equipment making heating export sales
2009/5/31
Output per hour rose rapidly during 1967-73, reflecting brisk demand; output tended to stagnate after 1973, but was shored up by orders for energy-efficient equipment and by export sales.
Productivity lukewarm in nonelectric heating equipment
Productivity lukewarm nonelectric heating equipment
2009/5/19
Increase in output per hour, aided by new technology in metalworking but moderated by stagnant demand, averaged only 1.6 percent a year over the 1972-85 period. The productivity trend for the 13-year...
Multifactor productivity in refrigeration and heating equipment
Multifactor productivity refrigeration equipment heating equipment
2009/4/24
This article examines detailed productivity, output, and input data in the manufacture of refrigeration and heating equipment to provide measures of multifactor productivity growth over a 27-year peri...