WEKO3
-
RootNode
アイテム
Separation of Flavonoids and Salt in Bean Cake Disposed from Soy Sauce Manufacturing Process
http://hdl.handle.net/10112/5515
http://hdl.handle.net/10112/55156c130db6-b063-4f20-abf1-993c9c0e794c
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KU-1100-20060701-12.pdf (1.5 MB)
|
|
| Item type | 学術雑誌論文 / Journal Article(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2011-11-09 | |||||
| タイトル | ||||||
| タイトル | Separation of Flavonoids and Salt in Bean Cake Disposed from Soy Sauce Manufacturing Process | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| 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 | journal article | |||||
| 著者 |
Yamamoto, Hideki
× Yamamoto, Hideki× Takeuchi, Fumiko× Nagano, Chika× Sasaki, Ayako× Shibata, Junji |
|||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 25205 | |||||
| 姓名 | 山本, 秀樹 | |||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 25206 | |||||
| 姓名 | 竹内, 扶美子 | |||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 25207 | |||||
| 姓名 | 長野, 千佳 | |||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 25208 | |||||
| 姓名 | 佐々木, 彩子 | |||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 25209 | |||||
| 姓名 | 芝田, 隼次 | |||||
| 概要 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | Soy sauce cakes contain about 5–10 wt% salt; therefore, incineration results in corrosion of the furnace and environmental problems related to, for example, dioxin generation. However, amino and organic acids, and soybean isoflavone, as well as a number of other useful components remain in the soy sauce cakes. The amount of desalination with water was 590 mg/10 g-feed, while that with methanol was about 70% of this value. Desalination could not be performed successfully with acetone or n-hexane. The amounts of flavonoid in the form of daidzein and genistein extracted from 10 g of soy sauce cake were 3.4–7.2 and 7.2–11.0 mg, respectively, while extraction with water was minimal. Moreover, the amount of flavonoids extracted increased while the amount of desalination decreased with aqueous alcohol solutions. The dual cylinder solid–liquid extractor presented here for separation of flavonoids and salt from soy sauce cakes was able to collect 10.2 mg/50 g-feed of daidzein and 18.8 mg/50 g-feed of genistein. The length of time the sample is retained in the mixer can be varied by changing the agitation speed, the number of baffle plates and the diameter of the mixer cylinder outlet. This solid–liquid extractor is therefore applicable in a wide range of food waste recycling processes. | |||||
| 書誌情報 |
Journal of chemical engineering of Japan 巻 39, 号 7, p. 777-782, 発行日 2006-07-01 |
|||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 00219592 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AA00709658 | |||||
| DOI | ||||||
| 関連タイプ | isIdenticalTo | |||||
| 識別子タイプ | DOI | |||||
| 関連識別子 | 10.1252/jcej.39.777 | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| 出版者 | ||||||
| 出版者 | Society of Chemical Engineers | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Separation | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Flavonoids | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Daidzein | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Salt | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Extraction | |||||
| 出版者（他言語） | ||||||
| 値 | 化学工学会 | |||||
Share
Cite as
Yamamoto, Hideki, Takeuchi, Fumiko, Nagano, Chika, Sasaki, Ayako, Shibata, Junji, 2006, Separation of Flavonoids and Salt in Bean Cake Disposed from Soy Sauce Manufacturing Process: Society of Chemical Engineers, 777–782 p.
Loading...
