ISSN 1346-4345

鳥取県産業技術センター研究報告
Reports of the Tottori Institute of Industrial TechnologyNo.19

2016

地方独立行政法人

鳥取県産業技術センター
Tottori Institute of Industrial Technoｌogy┠     ḟ㸦◊✲ㄽᩥ㸧                         㫽ྲྀ┴ෆ࡛ᤕ⋓ࡉࢀࡓࢪࣅ࢚⫗ࡢᡂศ࡜ࡑࡢရ㉁㸦➨  ሗ㸧࣍ࣥࢩࣗ࢘ࢪ࢝⫗ࡢᡂศ࡜ࡑࡢရ㉁
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(Research Papers)
Components and Quality of Gibier Meats of Animals Captured in Tottori Prefecture (1st Report)
 Nutritional Properties and Quality of the Meat of Cervus Nipponn Centralis
㺃㺃Hiroshi Nakano, Mie Honda, Satomi Hatano, Yukihiro Umebayashi, Taishi Yanohara and Yukitoshi Kodani

1Components and Quality of Gibier Meats of Animals Captured in Tottori Prefecture (2nd Report)
 Processing Properties of Cervus Nippon Centralis and Nutritional Components of Sus scrofa leucomystax Captured in Winter㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃Hiroshi Fujimitsu, Michiko Endo, Mie Honda, Ai Kato and Yukitoshi Kodani
9Miniaturization and high capacity of charcoal battery using white charcoal produced in Tottori Prefecture㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃Dai-ichiro Yoshida

15

Development of the Fresh Fish which Became Better Palatability by Carrying Out Freezing and Defrosting
Development of the Fresh Fish which Became Better Palatability by Carrying Out Freezing and Defrosting㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃Yukitoshi Kodani, Ai Kato, Mie Honda and Michiko Endo

21

(Technical Reports)
Development of Low Alcohol Sake Containing High Level Functional Amino Acid Ornithine㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃Akira Nishio

31

Development of Original Tottori Mutant Koji-strain for Ginjo-shu Sake Brewing (2nd Report)㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃Kazutaka Shigeru

35

Cutting Experiments on Carbon Fiber Composite Materials㸦1st Report㸧 Cutting Performance of Chromium Coated Cemented Carbide Endmills for Carbon Fiber Reinforced Plastic㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃Akira Kato39

Development of Flavor Improvement Technology for |Processed Farm Products, Which Have an Odor (Green-Beany Flavor) thatEasily Affects Preference For Changes in Green-Beany and Gourd Flavors with Heating㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃Taishi Yanohara and Ichiro Arifuku45

(Paper reprinting presented by another magazines)

Development of vanadium carbide coated cutting tools㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃Akira Kato

49

Elucidation of generation mechanism of rifling in small-diameter deep hole drilling process by resin material㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃Takahiro Sato, Shinichi Hasegawa and Makoto Nakamura

51

Development of tool geometry to rifling control in small-diameter deep hole drilling process by resin material㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃Takahiro Sato, Shinichi Hasegawa and Makoto Nakamura

53

Study on highly precise non-contact measurement method in Tottori Institute of Industrial Technology㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃Katsunori Kimura and Kouji Niimi55(List of literatures accepted in other journal)㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃㺃

59

1R  