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Journal of the Japan Institute of Energy Vol. 101 (2022), No. 1

ISIJ International
belloff
ONLINE ISSN: 1882-6121
PRINT ISSN: 0916-8753
Publisher: The Japan Institute of Energy

Backnumber

  1. Vol. 103 (2024)

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    3. No.1

  2. Vol. 102 (2023)

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  3. Vol. 101 (2022)

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  6. Vol. 98 (2019)

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  7. Vol. 97 (2018)

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  18. Vol. 86 (2007)

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  31. Vol. 73 (1994)

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  32. Vol. 72 (1993)

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  33. Vol. 71 (1992)

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Journal of the Japan Institute of Energy Vol. 101 (2022), No. 1

Proposal of a Method for Maintaining the Quality of Agricultural Products under the Cold Environment

Akihiro OKI, Shun KATANIWA, Kiyoshi DOWAKI

pp. 1-8

DOI:

10.3775/jie.101.1

Abstract

Food quality control is important for food companies such as restaurants and consumers. Vegetables release heat energy by breathing even after harvesting. When the storage temperature rises, respiratory heat increases, and as a result, sugar decomposition progresses, and nutrients decrease. Therefore, it is possible to keep the quality of food by storing it at a low temperature. In this study, to confirm that cold storage reduced the respiratory heat of foods, we measured respiratory heat of food at low-temperature preservation by each temperature. To measure the respiratory heat of food at low-temperature preservation, we created an experimental device that can be sealed, kept at low-temperature, and can control temperature. Then, we put the food in the device, and measured the change in CO2 concentration immediately after the food was placed and 1 hour after the food was placed by each temperature. Finally, by using the measured data, we calculated the respiratory heat. As a result, low-temperature preservation can reduce respiratory heat, and it was found that the quality of food can be kept.

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The food industry is estimated to contribute to one-third of the global anthropogenic greenhouse gas emissions; thus, it is a major driver of climate change. Within food consumption patterns, animal-based foods are the main contributors to unfavorable environmental impacts. There is increasing evidence that suggests that animal products have a substantially larger climate impact than most plant-based foods, indicating that the shift from animal-based food diets to more plant-based food diets may help reduce environmental burdens. However, when replacing meat, it should be ensured that the nutritional requirements of consumers are met. The purpose of this study was to compare ground beef and plant-based meat production assessment to analyze the environmental sustainability and nutritional aspects using LCA. Using the NRF11.3 score to calculate and discuss the health score between ground beef meat (GBM) and plant-based meat (PBM). Our estimates suggest that the GBM contributes to global warming 8.01 times more than the PBM. Further, GBM is associated with 1.56 times more fossil fuel depletion, 2.87 times more land usage, and 1.81 times more water usage than PBM.

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Importance of Increasing Wind Energy for a Large-scale Introduction of Variable Renewable Energies into Japan Based on Their Characteristics

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DOI:

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Abstract

This article discusses the importance of trying to attain a fairer proportion of wind energy for a largescale introduction of variable renewable energy (described as “VRE” hereafter) of wind power compared with that from photo-voltaic (the latter “PV” hereafter), for aiming at the Japanese energy sources of 100% renewable energy (hereafter “RE”) in 2050, based on the observed characteristics of VRE. These characteristics were obtained by comparing various characteristics of VRE at two different years for Kyushu Electric Power and Transmission Co., along with those of Germany, by aiming to minimize the back-up energy when trying to adjust the mismatch of the VRE powers against the electricity load. The analysis in this article then shows the necessary procedures for arriving at the final result in terms of improving the output power density by wind in W/m2 and the full exploitation of off-shore wind power.

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