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“ふきん”の調理過程における細菌汚染とマイクロ波による殺菌効果について
https://suica.repo.nii.ac.jp/records/1215
https://suica.repo.nii.ac.jp/records/12151afd40f8-eafe-41c2-924a-fa06d3245d11
名前 / ファイル | ライセンス | アクション |
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【現在非公開です】39_8_ノート_神戸女子短期大学紀要論攷 (280.8 kB)
Restricted Access
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2020-02-07 | |||||
タイトル | ||||||
タイトル | “ふきん”の調理過程における細菌汚染とマイクロ波による殺菌効果について | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Studies on Bacterial Contamination during Cooking of the “Fukin” and Sterilization Effect by Microwave | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 調理過程 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | マイクロ波殺菌 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 殺菌効果 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 照射時間 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | during food preparation | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | microwaves sterilization | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | sterilization effect | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | irradiation time | |||||
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 | departmental bulletin paper | |||||
著者 |
逵, 牧子
× 逵, 牧子× 小澤, 美貴× 安藤, 紀子× 浅野, 晶子× 中田, 瀞× Tsuji, Makiko× Ozawa, Miki× Andou, Michiko× Asano, Akiko× Nakata, Kiyoi |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The “fukin”, which is used during preparation for cooking, is used to wipe moisture from vegetables and fish. When dipping vegetables, filtering broth, or wrapping it around foods to shape them, it contacts food-stuff directly and thus it becomes a problem from the hygienic standpoint. We have examined the fukin used in the practical cooking classes at this school, to determine the contamination by general bacteria, the coli-form bacteria, and staphylococci, Also, in order to find an effective sterilization method that could be performed in a short time, We have examined sterilization by irradiation with microwaves. Results : 1. In examining the bacteria contaminating the fukin used for preparation of different materials, 10⁴ to 10⁸/㎠ bacteria were detected. 2. A sterilization effect was observed when the fukin was irradiated with microwaves for 3 minutes. 3. Thus, bacterial contamination of food-stuff can be prevented by frequent irradiation with microwaves during cooking classes where many students use a fukin. |
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書誌情報 |
神戸女子短期大学論攷 en : The Ronko 巻 39, p. 85-91, 発行日 1994-01-10 |
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出版者 | ||||||
出版者 | 神戸女子短期大学学会 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 09193650 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10471612 |