{"created":"2023-05-15T12:20:39.409909+00:00","id":11299,"links":{},"metadata":{"_buckets":{"deposit":"962074fa-55c3-4b84-968c-2068e1b57241"},"_deposit":{"created_by":1,"id":"11299","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"11299"},"status":"published"},"_oai":{"id":"oai:kansai-u.repo.nii.ac.jp:00011299","sets":["528:1588:1592:1594"]},"author_link":[],"item_9_alternative_title_20":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Evaluation Method for Burning Characteristics of Charcoal","subitem_alternative_title_language":"en"}]},"item_9_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-07-20","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"470","bibliographicPageStart":"466","bibliographicVolumeNumber":"29","bibliographic_titles":[{"bibliographic_title":"化学工学論文集","bibliographic_titleLang":"ja"}]}]},"item_9_description_4":{"attribute_name":"概要","attribute_value_mlt":[{"subitem_description":"ビール粕，おがくず等の有機性原料を固形化して焼成した炭，あるいは木炭の燃焼特性を把握するために2種類の装置を開発した．燃焼速度測定装置は，一定条件下で炭を燃焼させながら被燃焼物の質量の経時変化を測定することにより，火持ちを数値化するものである．一方，燃焼ガス温度測定装置は，一定条件下で炭を燃焼させながら通気空気の出口温度の経時変化を測定することにより，火持ちを数値化するものである．高含水率のビール粕（脱水後67wt%）を乾燥させ，加熱しながら高圧で圧縮して成形品を作成し，これを低酸素雰囲気下で焼成することにより得た炭化物（ビール粕成形炭）と市販のオガ炭，備長炭について，これらの装置でその燃焼特性を評価した．いずれの装置で評価しても，火持ちは備長炭が最も長く，ついでビール粕成形炭とオガ炭は同等であるという結果を得て，これらの燃焼特性評価装置が実用に供せる可能性を示した．","subitem_description_language":"ja","subitem_description_type":"Other"},{"subitem_description":"Two analyzers were developed to evaluate the burning characteristics of charcoal. The burning rate analyzer measures the mass reduction rate of charcoals burning in a constant atmosphere; and the burning gas temperature analyzer measures the temperature change of burning charcoals in a constant atmosphere. In this study, the burning characteristics of beer lees charcoal, produced by successively drying, pressing under heating and carbonizing beer lees in a low oxygen atmosphere, were compared with those of two commercially available charcoals, Bincho-tan and Oga-tan, by using the two newly developed analyzers. The burning rate of Bincho-tan was found to be the slowest, while those of the beer lees charcoal and Oga-tan were similar to each other. The results showed the potential of the developed apparatuses for use in evaluating charcoal characteristics.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_9_publisher_34":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"化学工学会","subitem_publisher_language":"ja"}]},"item_9_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00037234","subitem_source_identifier_type":"NCID"}]},"item_9_source_id_8":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0386216X","subitem_source_identifier_type":"PISSN"}]},"item_9_version_type_17":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"岡本, 裕行","creatorNameLang":"ja"},{"creatorName":"Okamoto, Hiroyuki","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"井上, 雅夫","creatorNameLang":"ja"},{"creatorName":"Inoue, Masao","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山本, 秀樹","creatorNameLang":"ja"},{"creatorName":"Yamamoto, Hideki","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"芝田, 隼次","creatorNameLang":"ja"},{"creatorName":"Shibata, Junji","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-05-23"}],"displaytype":"detail","filename":"KU-1100-20030720-02.pdf","filesize":[{"value":"1.8 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KU-1100-20030720-02.pdf","objectType":"fulltext","url":"https://kansai-u.repo.nii.ac.jp/record/11299/files/KU-1100-20030720-02.pdf"},"version_id":"a31dccb3-283f-44a1-a967-3e211d9dc9b6"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"beer lees","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"charcoal","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"burning rate","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"mass reduction rate","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"関西大学","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"Kansai University","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"炭化物の燃焼特性の簡便評価法について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"炭化物の燃焼特性の簡便評価法について","subitem_title_language":"ja"}]},"item_type_id":"9","owner":"1","path":["1594"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2011-11-09"},"publish_date":"2011-11-09","publish_status":"0","recid":"11299","relation_version_is_last":true,"title":["炭化物の燃焼特性の簡便評価法について"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-10-26T02:15:55.953989+00:00"}