{"created":"2023-05-15T11:16:06.542059+00:00","id":2254,"links":{},"metadata":{"_buckets":{"deposit":"80726b54-2de1-4910-865e-c70ded1f00ab"},"_deposit":{"created_by":3,"id":"2254","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2254"},"status":"published"},"_oai":{"id":"oai:tsc.repo.nii.ac.jp:00002254","sets":["7:59:95"]},"author_link":["12172","12176","12180","12178","12179","12173","12174","12175","12177"],"item_2_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"16","bibliographicPageStart":"12","bibliographicVolumeNumber":"36","bibliographic_titles":[{"bibliographic_title":"聖徳栄養短期大学紀要"}]}]},"item_2_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"橋場, 浩子"}],"nameIdentifiers":[{"nameIdentifier":"12172","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"根本, 勢子"}],"nameIdentifiers":[{"nameIdentifier":"12173","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"小見山, 二郎"}],"nameIdentifiers":[{"nameIdentifier":"12174","nameIdentifierScheme":"WEKO"}]}]},"item_2_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"ハシバ, ヒロコ"}],"nameIdentifiers":[{"nameIdentifier":"12175","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"ネモト, セイコ"}],"nameIdentifiers":[{"nameIdentifier":"12176","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"コミヤマ, ジロウ"}],"nameIdentifiers":[{"nameIdentifier":"12177","nameIdentifierScheme":"WEKO"}]}]},"item_2_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"HASHIBA, HIROKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12178","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"NEMOTO, SEIKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12179","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KOMIYAMA, JIRO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12180","nameIdentifierScheme":"WEKO"}]}]},"item_2_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_2_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"The concentration profile of NaCl by the one dimensional diffusion in Emmental cheese from the 34.0 w/v% solution was measured at different temperature conditions. Fick's diffusion coefficient, D, calculated therefrom was 1-7×10^<-10>m^2s^<-1> and showed a maximum near 0.03kg_<NaCl>・kg_<water+NaCl>^<-1>. This variation was quantitatively interpreted by applying the dual mode sorption and diffusion theory developed for the dyeing of Nylon with some anionic dyes. Two thermodynamic diffusion coefficients, D_T(p) and D_T(L), where p and L means partition and Langmuir mode species of NaCl, respectively, a parameter, α, derived from the equilibrium relations between the p and L species, and S, the concentration of the Langmuir adsorption site in the cheese, were estimated. D_T(p) was found to be 0.80-2.10×10^<-10>m^2s^<-1> and D_T(L) was 0.80-2.10×10^<-10>m^2s^<-1>.","subitem_description_type":"Other"}]},"item_2_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00128690","subitem_source_identifier_type":"NCID"}]},"item_2_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"/"},{"subitem_text_language":"en","subitem_text_value":"Department of Human Environmental Sciences, Jissen Women's University"}]},"item_2_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"原著"}]},"item_2_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"original"}]},"item_2_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"/"},{"subitem_text_value":"実践女子大学生活科学部"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-09-26"}],"displaytype":"detail","filename":"KJ00004703325.pdf","filesize":[{"value":"357.3 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://tsc.repo.nii.ac.jp/record/2254/files/KJ00004703325.pdf"},"version_id":"ed042c1e-beb1-40c9-84fe-2cedcdb9dc9e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"NaCl","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"diffusion","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Emmental cheese","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"brining","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"the dual mode sorption and diffusion theory","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":"文献中の拡散係数の濃度依存の二元収着拡散理論による解釈 : エメンタールチーズ中のNaClの拡散の場合","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"文献中の拡散係数の濃度依存の二元収着拡散理論による解釈 : エメンタールチーズ中のNaClの拡散の場合"},{"subitem_title":"The interpretation of reported concentration dependences of Fick's diffusion coefficients by dual mode sorption and diffusion theory : Diffusion of NaCl in Emmental Cheese","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["95"],"pubdate":{"attribute_name":"公開日","attribute_value":"2005-12-20"},"publish_date":"2005-12-20","publish_status":"0","recid":"2254","relation_version_is_last":true,"title":["文献中の拡散係数の濃度依存の二元収着拡散理論による解釈 : エメンタールチーズ中のNaClの拡散の場合"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T13:24:59.963493+00:00"}