{"created":"2023-06-20T15:54:49.876579+00:00","id":1379,"links":{},"metadata":{"_buckets":{"deposit":"5c2eb3b4-da83-4c62-ad2b-90284367f732"},"_deposit":{"created_by":4,"id":"1379","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"1379"},"status":"published"},"_oai":{"id":"oai:jin-ai.repo.nii.ac.jp:00001379","sets":["9:104"]},"author_link":["1781","2769","3752","2585","2013","3832","2770","2773","3833","3754","3753","2015","1654","2016","3824","2017","2014","3751"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-02-20","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"14","bibliographicPageEnd":"8","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"仁愛大学研究紀要. 人間生活学部篇"},{"bibliographic_title":"Research journal of Jin-ai University, faculty of human life studies","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"2011 年3 月東日本大震災により福島第一原子力発電所は事故に見舞われ，広範囲の地域と農産物や山菜・野生鳥獣が放射性物質により汚染される事態となった．事故発生から10 年余が経過し，これらの汚染による空間線量，あるいは食品中の放射性セシウムなどの含量は大幅に減少して来ているとされている．しかし食品は安全面から，現在でも行政の関係機関では引き続き抜き取り検査後流通がなされ，管理されている現状である．\n筆者らは食品を安心して安全に摂取できることを示す一助として，調理の下処理による放射性セシウムの減少率を明らかにするために，2011 年8 月から2016 年2 月の期間に福島県双葉郡川内村で生産された，または購入・入手した他県産を含む食品26 品目を用いて，山菜・果物・野菜を15 時期，猪肉を3 時期にわたり，放射性セシウム137（Cs137）含量の調理の下処理および調理による減少率を調べた．その中のリンゴ・じゃがいもの2 品目については，採取時・洗った後・むいた後などの各々の下処理後と，これらの作業の過程で生じる洗い水・むいた皮・芯等廃棄する部分に含まれる量も含めた動態を調べ，放射性セシウムの下処理による減少を確認した．これらの3品目を加えた山菜・果物・野菜の25 品目と猪肉，1 日分の食事について，各々下処理前とその食品によく行われる下処理，山菜などは6 方法，猪肉は2 方法，1 日分の食事は調理後に放射性セシウム137 含量を計測し，減少率を算出した．山菜・果物・野菜の下処理別の平均減少率は「洗う」20.2％，「洗う･むく」25.8％，「洗う・ゆでる」51.7％，「洗う・むく・ゆでる」67.6%，「漬ける」23.8％，「アク抜き」68.1％，猪肉は「ゆでる」15.4％，「しゃぶしゃぶ」17.6％，1 日分の食事の調理による減少率は58.9％であった．食品中の放射性セシウム137 含量は下処理・調理により減少し，下処理法によって減少率は異なっていた．　","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.57426/00001370","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"仁愛大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"21853363","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"桑守, 豊美"},{"creatorName":"クワモリ, トヨミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"宮地, 洋子"},{"creatorName":"ミヤチ, ヨウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"尼子, 克己"},{"creatorName":"アマコ, カツミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"桑守, 正範"},{"creatorName":"クワモリ, マサノリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"荒井, 冨佐子"},{"creatorName":"アライ, フサコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"原田, 澄子"},{"creatorName":"ハラダ, スミコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大森, 聡"},{"creatorName":"オオモリ, サトシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"原田, 浩二"},{"creatorName":"ハラダ, コウジ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小泉, 昭夫"},{"creatorName":"コイズミ, アキオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kwamori, Toyomi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Miyachi, Youko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Amako, Katumi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kuwamori, Masanori","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Arai, Fusako","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Harada, Sumiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Oomori, Satoshi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Harada, Kouji","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Koizumi, Akio","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":"2023-05-23"}],"displaytype":"detail","filename":"HLSv14-p1-8.pdf","filesize":[{"value":"1.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"HLSv14-p1-8","url":"https://jin-ai.repo.nii.ac.jp/record/1379/files/HLSv14-p1-8.pdf"},"version_id":"6540fb2b-cf9f-40b3-b635-b12c16ea7a5b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"福島県川内村産・入手食品","subitem_subject_scheme":"Other"},{"subitem_subject":"2011 年から2016 年","subitem_subject_scheme":"Other"},{"subitem_subject":"放射性セシウム137 含量","subitem_subject_scheme":"Other"},{"subitem_subject":"下処理・ 調理による減少率","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":"福島県川内村産・入手食品の放射性セシウム137 の 調理の下処理等による減少率","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"福島県川内村産・入手食品の放射性セシウム137 の 調理の下処理等による減少率"},{"subitem_title":"The Rate of Decrease of Radioactive Cesium-137 in Food from Kawauchi Village (Fukushima Prefecture) Achieved as a Result of Preparation, Pretreatment and Other Processing of the Food prior to Its Cooking","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["104"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-05-23"},"publish_date":"2023-05-23","publish_status":"0","recid":"1379","relation_version_is_last":true,"title":["福島県川内村産・入手食品の放射性セシウム137 の 調理の下処理等による減少率"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-06-20T16:01:04.925124+00:00"}