On Transition of Dried Food of Potatos and Beans Examined from Patent Gazette
|
Accession number;04A0049351
|
| Title;On Transition of Dried Food of Potatos and Beans Examined from Patent Gazette |
| Author;
EMA MIEKO
(Yokosukachorishisenmongakko)
TADOKORO TADAHIRO
(Tokyo Univ. of Agric.)
|
Journal Title;Journal for the Integrated Study of Dietary Habits
|
Journal Code:L3330A
|
ISSN:1346-9770
|
|
VOL.14;NO.3;PAGE.235-244(2003)
|
| Figure&Table&Reference;FIG.2, TBL.1, REF.53 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;Dried food is one of the preserved food, and conventionally the foods were dried by the sun or by the wind. Today artificial drying method such as hot air, spraying, or vacuum that are suitable for factory produce are more popular. This paper discusses the method to dry root vegetables and beans, the changes over the ages, and the properties and shapes of the dried food based on the patent newsletters. In addition, the historical background of dried food, the process of drying, the relationship of dried food in the society, and the effects of dried food in living were examined. |
|
|
|
Related Articles;
|
|
