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厨房における臭気制御のための必要換気量に関する研究 ―調理臭の発生量と臭気特性ー
https://narasaho-c.repo.nii.ac.jp/records/148
https://narasaho-c.repo.nii.ac.jp/records/14895af8901-8e11-4c29-aa06-975c9c320852
Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2016-11-02 | |||||
タイトル | ||||||
タイトル | 厨房における臭気制御のための必要換気量に関する研究 ―調理臭の発生量と臭気特性ー | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Ventilation Requirements for Odor Control in Kitchen ーEmission Rate and Characteristics of Cooking Odorー | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | kitchen | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | odor control | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | cooking odor | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | evaluation of odor | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | ventilation requirement | |||||
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 | departmental bulletin paper | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
著者 |
松井, 静子
× 松井, 静子× MATSUI, Shizuko |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The aim of this study is to research the ventilation requirements for odor control in kitchen. In this paper, the emission rate and characteristics of typical cooking odors in Japanese kitchens were evaluated by a sensory odor test. The tested odors were from grilled fish, miso soup and curry stew.Results showed that the emission rate of these odors is too enormous to dilute to the threshold concentration level for residents and that the characteristics of these odors are different from one another. | |||||
内容記述 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 論文 | |||||
書誌情報 |
研究紀要 en : Bulletin of Studies 号 7, p. 1-9, 発行日 1997-12-25 |
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出版者 | ||||||
出版者 | 奈良佐保女学院短期大学 |