{"created":"2023-05-15T12:09:25.637124+00:00","id":1215,"links":{},"metadata":{"_buckets":{"deposit":"2ea22584-1017-4996-a25c-eba1ac899ffb"},"_deposit":{"created_by":16,"id":"1215","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1215"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00001215","sets":["16:142"]},"author_link":["140","719","709","833","710","820","136","718","834","819"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-01-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"91","bibliographicPageStart":"85","bibliographicVolumeNumber":"39","bibliographic_titles":[{"bibliographic_title":"神戸女子短期大学論攷"},{"bibliographic_title":"The Ronko","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　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.\n　Results :\n1. In examining the bacteria contaminating the fukin used for preparation of different materials, 10⁴ to 10⁸／㎠ bacteria were detected.\n2. A sterilization effect was observed when the fukin was irradiated with microwaves for 3 minutes.\n3. Thus, bacterial contamination of food-stuff can be prevented by frequent 　irradiation with microwaves during cooking classes where many students use a fukin.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸女子短期大学学会"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10471612","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09193650","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"逵, 牧子"},{"creatorName":"ツジ, マキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小澤, 美貴"},{"creatorName":"オザワ, ミキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"安藤, 紀子"},{"creatorName":"アンドウ, ミチコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"浅野, 晶子"},{"creatorName":"アサノ, アキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中田, 瀞"},{"creatorName":"ナカタ, キヨイ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tsuji, Makiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ozawa, Miki","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Andou, Michiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Asano, Akiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nakata, Kiyoi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_login","displaytype":"detail","filename":"39_8_ノート_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"280.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】39_8_ノート_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/1215/files/39_8_ノート_神戸女子短期大学紀要論攷.pdf"},"version_id":"e5a78b50-c218-4827-be92-473b54d9f736"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"調理過程","subitem_subject_scheme":"Other"},{"subitem_subject":"マイクロ波殺菌","subitem_subject_scheme":"Other"},{"subitem_subject":"殺菌効果","subitem_subject_scheme":"Other"},{"subitem_subject":"照射時間","subitem_subject_scheme":"Other"},{"subitem_subject":"during food preparation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"microwaves sterilization","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sterilization effect","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"irradiation time","subitem_subject_language":"en","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":"“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","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"“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"},{"subitem_title":"Studies on Bacterial Contamination during Cooking of the “Fukin” and Sterilization Effect by Microwave","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["142"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-02-07"},"publish_date":"2020-02-07","publish_status":"0","recid":"1215","relation_version_is_last":true,"title":["“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"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:05:37.196273+00:00"}