{"created":"2024-10-31T01:31:25.605283+00:00","id":2019971,"links":{},"metadata":{"_buckets":{"deposit":"c2384fe0-5e1f-405b-80e5-eefa43b6840c"},"_deposit":{"created_by":7,"id":"2019971","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"2019971"},"status":"published"},"_oai":{"id":"oai:ocu-omu.repo.nii.ac.jp:02019971","sets":["1623632832836:1721355153493"]},"author_link":[],"item_1617186331708":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Role of agitation in the freezing process of liquid foods using sucrose aqueous solution as a model liquid","subitem_title_language":"en"}]},"item_1617186419668":{"attribute_name":"作成者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"Osaka City University, Osaka Metropolitan University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"Masuda, Hayato","creatorNameLang":"en"},{"creatorName":"マスダ, ハヤト","creatorNameLang":"ja-Kana"},{"creatorName":"増田, 勇人","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"1000090781815","nameIdentifierScheme":"KAKEN2","nameIdentifierURI":"https://nrid.nii.ac.jp/nrid/1000090781815"},{"nameIdentifier":"0000-0003-2870-0423","nameIdentifierScheme":"ORCID","nameIdentifierURI":"https://orcid.org/0000-0003-2870-0423"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"Osaka City University, Osaka Metropolitan University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"Ryuzaki, Tomohiro","creatorNameLang":"en"},{"creatorName":"リュウザキ, トモヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"龍崎, 友弘","creatorNameLang":"ja"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"Osaka City University, Osaka Metropolitan University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"Iyota, Hiroyuki","creatorNameLang":"en"},{"creatorName":"イヨタ, ヒロユキ","creatorNameLang":"ja-Kana"},{"creatorName":"伊與田, 浩志","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"1000010264798","nameIdentifierScheme":"KAKEN2","nameIdentifierURI":"https://nrid.nii.ac.jp/nrid/1000010264798"},{"nameIdentifier":"amakashi","nameIdentifierScheme":"RESEARCHMAP","nameIdentifierURI":"https://researchmap.jp/amakashi"}]}]},"item_1617186499011":{"attribute_name":"権利情報","attribute_value_mlt":[{"subitem_rights":"クリエイティブ・コモンズ　表示 - 非営利 - 改変禁止 4.0 国際 ","subitem_rights_language":"ja","subitem_rights_resource":"https://creativecommons.org/licenses/by-nc-nd/4.0/ "},{"subitem_rights":"Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International ","subitem_rights_language":"en","subitem_rights_resource":"https://creativecommons.org/licenses/by-nc-nd/4.0/ "},{"subitem_rights":"© 2022 Elsevier Ltd. This is the accepted manuscript version. The formal published version is available at https://doi.org/10.1016/j.jfoodeng.2022.111100","subitem_rights_language":"en"}]},"item_1617186609386":{"attribute_name":"主題","attribute_value_mlt":[{"subitem_subject":"Freezing process","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Agitation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Supercooling degree","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Ice crystal","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Torque","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Rheology","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_1617186626617":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"Agitation is often encountered in various processes, such as ice cream manufacture and suspension freeze-concentration of liquid food. This study investigated the effect of agitation speed on the freezing process of an aqueous sucrose solution as a preliminary investigation for the development of processes that include both agitation and freezing. A batch-type freezer with an anchor impeller was used. Frozen samples at a higher agitation speed started to melt at a lower temperature. In addition, ......","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"This research was partially supported by JSPS KAKENHI (grant numbers 20K21110and JP21K14450), and the Tojuro Iijima Foundation for Food Science and Technology.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier","subitem_publisher_language":"en"}]},"item_1617186783814":{"attribute_name":"識別子","attribute_value_mlt":[{"subitem_identifier_type":"DOI","subitem_identifier_uri":"https://doi.org/10.1016/j.jfoodeng.2022.111100"}]},"item_1617186920753":{"attribute_name":"収録物識別子","attribute_value_mlt":[{"subitem_source_identifier":"1873-5770","subitem_source_identifier_type":"ISSN"}]},"item_1617187056579":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-10","bibliographicIssueDateType":"Issued"},"bibliographicPageStart":"111100","bibliographicVolumeNumber":"330","bibliographic_titles":[{"bibliographic_title":"Journal of Food Engineering","bibliographic_titleLang":"en"}]}]},"item_1617258105262":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_b1a7d7d4d402bcce","subitem_version_type":"AO"}]},"item_1617353299429":{"attribute_name":"関連情報","attribute_value_mlt":[{"subitem_relation_type":"isVersionOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1016/j.jfoodeng.2022.111100","subitem_relation_type_select":"DOI"}},{"subitem_relation_type_id":{"subitem_relation_type_id_text":"AA10632753","subitem_relation_type_select":"NCID"}}]},"item_1722232185104":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-05-12"}],"displaytype":"detail","filename":"18735770-330-111100.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"本文","objectType":"fulltext","url":"https://ocu-omu.repo.nii.ac.jp/record/2019971/files/18735770-330-111100.pdf"},"version_id":"2d43bcb2-ba8f-4fab-83d8-1dbbcc74f5aa"}]},"item_1722577087681":{"attribute_name":"記事種別等","attribute_value_mlt":[{"subitem_description":"Research article","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_1725590125188":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_title":"Role of agitation in the freezing process of liquid foods using sucrose aqueous solution as a model liquid","item_type_id":"40002","owner":"7","path":["1721355153493"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-05-12"},"publish_date":"2023-05-12","publish_status":"0","recid":"2019971","relation_version_is_last":true,"title":["Role of agitation in the freezing process of liquid foods using sucrose aqueous solution as a model liquid"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2024-10-31T01:31:34.430286+00:00"}