Abstract
For the purpose of constructing rational design method for food manufacturing processes, three types of research works have been done. The first type was enzymatic syntheses of food related materials in organic solvent including sweetener, oligo-peptides, and edible surfactants, which might contribute to up stream treatment for the process. The second type works were for down stream treatment. Those were designing of liquid chromatograph as separation operation and of freeze concentration as concentration operation. In the third, target oriented research work was proceeded on. The target was the further enhancement of high functionality of liquid lipids that possess it already by encapsulation into polymer wall materials. The oxidation of lipids composed of poly unsaturated fatty acids were retarded and the encapsulated W/O/W emulsion with glycerides composed of medium chain fatty acids as oil phase enhanced the absorption of hydrophilic physiological substances dissolved in inner water phase. Finally, the common physico-chemical phenomena encountered during the long research works were described. Those were the kinetic model of the chemical reaction with variety of interactions with surrounding molecules or functional groups and the enthalpy-entropy compensation.
