{"created":"2023-06-20T16:01:15.696437+00:00","id":850,"links":{},"metadata":{"_buckets":{"deposit":"e69f88d0-a2c3-4e86-b4ae-4ad6120f87c2"},"_deposit":{"created_by":14,"id":"850","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"850"},"status":"published"},"_oai":{"id":"oai:kuins.repo.nii.ac.jp:00000850","sets":["81:137"]},"author_link":["1713","1714"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-12-20","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"54","bibliographicPageEnd":"96","bibliographicPageStart":"89","bibliographic_titles":[{"bibliographic_title":"神戸山手短期大学紀要"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　煮物における煮汁と具材の温度変化を実験及び解析により調べた｡ 実験では大きい芋と小さい芋の２種類の場合について調べており､ 加熱時には大きい芋ほど煮汁の対流が起こりやすく､ 鍋内温度分布は一様になる｡ 一方芋内部の温度変化は表面温度を煮汁温度として､ 熱伝導を仮定することにより決定され､ 大きい芋ほど煮汁温度変化に対して中心部温度は遅れて変化する｡ また､ 芋の大きさに対する鍋内部での煮汁の温度変化や温度分布はポーラスメディアに基づく熱流動モデルの数値解析と定性的に一致する｡","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸山手短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11997951","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1349-6808","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"原, 知子"}],"nameIdentifiers":[{"nameIdentifier":"1713","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"吉永, 隆夫"}],"nameIdentifiers":[{"nameIdentifier":"1714","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-05-21"}],"displaytype":"detail","filename":"T54⑥原.pdf","filesize":[{"value":"1.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"T54⑥原","url":"https://kuins.repo.nii.ac.jp/record/850/files/T54⑥原.pdf"},"version_id":"46ce26ce-00d1-4c95-9749-96e838e90efc"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"https://ci.nii.ac.jp/keyword/ゆでる","subitem_subject_scheme":"Other"},{"subitem_subject":"https://ci.nii.ac.jp/keyword/ジャガイモ","subitem_subject_scheme":"Other"},{"subitem_subject":"https://ci.nii.ac.jp/keyword/熱伝達","subitem_subject_scheme":"Other"},{"subitem_subject":"https://ci.nii.ac.jp/keyword/ポーラスメディア","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"ゆで加熱における鍋容器内の温度分布 : 具材の大きさによる影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ゆで加熱における鍋容器内の温度分布 : 具材の大きさによる影響"},{"subitem_title":"Temperature distribution of boiling water and food stuffs in a cooking pot : Size effects of food stuffs","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["137"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-05-21"},"publish_date":"2021-05-21","publish_status":"0","recid":"850","relation_version_is_last":true,"title":["ゆで加熱における鍋容器内の温度分布 : 具材の大きさによる影響"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-06-20T16:20:38.502346+00:00"}