Journal- Faculty of Agriculture Kyushu University (J FAC AGR KYUSHU U )
- Impact factor0.21Show impact factor historyHide impact factor history
- 5-year impact0.22
- Cited half-life7.20
- Immediacy index0.07
- Article influence0.05
- Other titlesJournal of the Faculty of Agriculture, Kyushu University, Kyūshū Daigaku Nōgakubu kiyō
- Document typeJournal / Magazine / Newspaper
Publications in this journal
- Journal- Faculty of Agriculture Kyushu University 09/2013; 58(2):365-370.
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ABSTRACT: Optimal drying condition of brown rice was discussed for the low-moisture-content storage. A 100 g of brown rice samples with 15.5% moisture content wet basis (m.c.) was dried to 10.0% m.c. at 40, 50, 60, and 70℃ by thin-layer drying. The germination rate of the brown rice dried at 70℃ decreased, and drying operation did not affect the germination rate of the rice dried at 40-60℃. In addition, we discussed changes in cracking rate of brown rice after drying. Regardless of drying temperature, the cracking rate was less than 1% soon after drying. The cracking rate, however, changed with the passage of time, and depends on drying temperature; the rice dried at 30℃ has less than 1% of cracking rate after 72 hours, the cracking rate of the rice dried at 50 and 60℃ increased until after 48 hours, and that of the rice dried at 70℃ continued to increase for 72 hours. Finally, the Effect of drying condition on cracking rate was researched by drying samples at a combination of 30, 40, 50℃ and 5-10, 15-20, 25-30% of relative humidity (RH). From the results, it was suggested that drying temperature more affected the cracking rate than relative humidity in drying brown rice with 15.5% m.c. This suggestion was confirmed by multiple linear regression analysis. The optimal condition for drying brown rice from 15 to 10% m.c. was 40℃ and 5-20% RH from the viewing point of keeping rice quality and decreasing drying time.Journal- Faculty of Agriculture Kyushu University 08/2013; 52(1):381-385.
- Journal- Faculty of Agriculture Kyushu University 02/2012; 57(1):219-225.
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ABSTRACT: Many previous studies have focused on biofilm formation of microorganisms under steady state, however, in actual environment around food, surroundings of food frequently fluctuate. This study investigated the bacterial biofilm formation and interaction between different strains under constant and fluctuating temperature conditions. Firstly, biofilm formation in mixed culture of Pseudomonas putida with Salmonella enterica under a constant temperature of 5℃ and 30℃ was investigated to identify the interactions between the two species. In the result, at 5℃, P. putida principally formed biofilm in the mixed culture with S. enterica while S. enteric could neither form biofilm nor grow well. And, an interaction between S. enterica and P. putida could not be observed at 5℃. In contrast, at 30℃, the acceleration of biofilm formation was observed under only poor nutrient condition. It can be considered that the bacterial interaction induced by a lack of nutrient accelerated biofilm formation in the mixed culture. Secondly, the effect of two different patterns of temperature fluctuation on biofilm formation in the mixed culture was studied by investigating the biofilm amount and bacterial count. In consequence, temperature fluctuation inhibited biofilm formation in the mixed culture of S. enterica with P. putida. However, salmonella count was promoted in comparison with that at the low constant temperature of 5℃. In summary, the stress due to a lack of nutrient caused the bacterial interaction between S. enterica and P. putida and accelerated biofilm formation in the mixed culture while fluctuating temperature had an inhibition effect on biofilm formation. However, considering the salmonella growth through temperature fluctuation, it is important to keep temperature constant during food distribution.Journal- Faculty of Agriculture Kyushu University 02/2012; 58(1):125-129.
- Journal- Faculty of Agriculture Kyushu University 02/2012;
- Journal- Faculty of Agriculture Kyushu University 02/2012; 57(1):317-325.
- Journal- Faculty of Agriculture Kyushu University 01/2012;
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