Many kinds of pots are used for cooking food. But the basictechnical data on them are insufficient. Several pots of various quality, thickness, and material were used to examine the effect on heating food. The heating characteristics and general cooking suitability of each type of pot were evaluated by measuring the temperature distribution on the bottom of the pot and the water temperature, and calculating the heat retention, evaporation rate and heat efficiency. The amount of applied heat was varied and the effect of different heat levels was examined. Before, a test food was finally heated.
The heat capacity decrease and the thermal conductivity increased, the thermal efficiency also increased and the temperature rise of the food being heatedin the pot was more rapid.
Pots which were thin or had low thermal conductivity had anuneven temperature distribution across the bottoms and tended to scorch.
The food heated in a pot with low thermal conductivity tended to disintegrate while boiling.
The applied heat level was increased, effect on cooking suitability was also increased.

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We investigated the effect of the eating behavior of infants on their taste sensitivity and development. The study was carried out on a total of 130 children between the ages of one and three years (74 males and 56 females in the age range from 18 months to 41 months) who were enrolled at three approved nursery schools in the prefecture of Okayama. The study involved observing the eating habits at mealtimes in households according to Enjoji's Developmental Questionnaire for Infants, and using flavored aqueous solutions for evaluating taste sensitivity. At least half the children lived in households in which they were provided with home-cooked food and were able to enjoy eating while taking with their family during the meal. The majority of the children in this study were sensitive to sweet, sour and salty tastes within a range of concentration of 0.2-0.8% for an aqueous sucrose solution,0.02-0.06% for an aqueous citric acid solution, and 0.04-0.16% for an aqueous sodium chloride solution. We did not observe any statistical correlation between the eating situation and taste sensitivity of the children, except in the case of sensitivity to a salty taste. However, there existed a significant correlation between the eating situation and the development of the children in four to five categories among the total of six categories. It was clear that a healthy eating situation in infancy did play a positive role in development (for example, in such areas as basic habits, language formation and language comprehension). The results indicate that eating patterns in the household during the early stages of infancy did not have a significant effect on taste sensitivity, except for a salty taste, but suggest that there may have been some effect on the children's development.

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We investigated the effect of mirin on cooked potato. Raw potato was soaked in one of the following solutions for 19 hour: water, mirin, nikiri-mirin and ethanol. The surface parts of eac soaked potato sample after boiling were then obserbed by electron microscopy. It was found that the tissue of the potato that had been soaked in the mirin solution hardly collapsed after boiling. It is considered that the tissue of the cooked potato was maintained by the effect of ethanol and glucose contained in mirin.

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A domestic fowl was given a standard feed supplemented witha 1% mineral mixture, and the eggs (test eggs) which the fowl laid were compared with those (standard eggs) obtained from a fowl given only the standard feed. We compared the difference in quality of the albumen and yolk during storage, the viscosity and hardness of the raw yolk, the strength of the vitelline membrane, heated albumen and yolk of the boiled egg, the hardness and coagulation of the thickly folded fried egg, and the tissue structure of the albumen and yolk of the boiled egg.. In addition, thickly folded fried and boiled test eggs were prepared for a sensory test with respect to the softness, hardness and taste by a panel of 25 people.
There was no difference in the quality of the albumen and yolk during storage between the test and standard eggs. However, the raw yolk showed higher values for viscosity, hardness and breaking stress of the vitelline membrane in the test egg than in the standard egg. The layers of the fibrous structure and granules in the thick albumen of the test eggwere more distinct than those of the standard egg, and the size of the yolk sphere in the test egg was more consistent than that of the standard egg. Furthermore, the granules were equally distributed in the heated yolk sphere of the test egg, while an uneven distribution of granules was observed in the standard egg. These results indicate a difference in the heat-induced structure between the testand standard eggs. This different structure hardened both the thickly folded fried egg and the albumen and yolk in the boiled egg. The test egg was significantly favored in the sensory test for making both thickly folded fried egg and boiled egg (p<0.001).

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The effect of lipid oxidation on the taste and flavor of dashi-jiru (broth) from niboshi (boiled and dried sardine) was determined. Lipid was extracted from several kinds of commercially available niboshi. The amount of lipid was about 4.3% in the body, this being greater than the value in the Standard Table of Food Composition in Japan (4 th revised edition), while the lipid content of the head was 1.3-2.2 times that of the body. Both the carbonyl value (COV) and thiobarbituric acid reactive substances (TBARS) value were high, showing that the lipid in niboshi was fairly well oxidized. The fatty acid composition of niboshi was changedby lipid oxidation, the content of such polyunsaturated fatty acids as icosapentaenoic acid and docosahexaenoic acid, which are rich in the fish, particularly being decreased. The taste and flavor of dashi-jiru from niboshi were correlated with the degree of lipid oxidation, a higher level of oxidation leading to a more fishy flavor and unacceptable taste.

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The textural properties of noodles boiled and kept in a refrigerator for 0,1,2 and 4 hours and 1 day were investigated by a breaking test. The curve of the breaking stress was analyzed by difference calculus to indicate the degree of the change in hardness while chewing the noodles. The change in texture, or koshi, of the noodles after boiling could be quantitatively expressed by the change in slope of the breaking stress curve with a strain of 0.01. A multiple-regression analysis of the noodle texture was performed on the score from the sensory evaluation and the breaking test results. The breaking energy and the discrepancy in the slope of the breaking stress curve for the noodles were selected as independent variables, and the multiple correlation coefficient was 0.997.

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We examined the effect of the color and decoration of a small dish for soy sauce as the simple food-dish system by using the color palette on a personal computer. The picture of a white dish (φ10cm) containing soy sauce (7ml) was captured by a digital camera, and the color of the dish was varied by using Adobe Photoshop. The dish on the screen was painted all over or only on the edge in 8 kinds of hue with different degrees of lightness (a total of 40 kinds of color). A panel of women students from the department of food science and nutritional health of Kyoto Prefectural University assessed the effect of each color and decoration.
Questionnaire studies had shown that they had fixed images of square dishes colored blue or green for sashimi and sushi, and round dishes colored white for gyoza (dumpling stuffed with minced pork). However, when examined on the screen in more detail, the preferred colors for small dishes were found to be very different from these fixed images. The results obtained will be useful for the color design of dishes.

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The quality of cooked long, medium and short-grain imported rice was investigated by its amylographic characterisitics. Cooked rice grains were subjectedto amylography, the temperature being programmed from 26°C to 50°C and then held at 50°Cfor 64 minutes. The viscosity of the cooked rice was evaluated from the maximum viscosity of the amylogram. The viscosity at the final stage was also evaluated according to the degree of retrogradation, the oscillatory amplitude showing that the surface of the cooked rice grains was easily crushed. The maximum viscosity, the viscosity at the final stage and the oscillation showed the lowest values with long grain-rice. Long-grain rice was less viscous, the degree of retrogradation was greater and the cooked rice was not as easily crushed as the medium and short-grain rice samples.
The amylographic variates of cooked rice (maximum viscosity, breakdown value, oscillatory amplitude and viscosity at the final stage) were analyzed and compared with the analytical results for the gelatinization temperature, maximum viscosity, minimum viscosity, breakdown value and set back of rice flour. A factor analysis on the quality of cooked rice according to amylographic characteristics was effective for classifying the variety of rice grains.

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The oxidation of ascorbic acid in vegetable juices during storage was studied.
Various types of vegetable juice were prepared by a household mixer, and the contents of ascorbic acid and dehydroascorbic acid were determined by HPLC with post-column conversion. The change in the ascorbic acid content of a vegetable juice during storage differed according to the kind of vegetable.
The oxidation of ascorbic acid in the green pepper juice could be suppressed by a heat treatment and by pH control. The addition of lemon juice, vinegar and milk also suppressed the decrease of ascorbic acid in the various types of vegetable juices.

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the taste of liver by physical/chemical measurements and sensory test of taste.
Reduction in iron content was observed when the liver was soaked in water or milk. In short time boiling liver,45% of iron secretion was observed.
No iron secretion was observed when the liver was broiled, but, significant iron secretion was observed when the liver was simmered.
There was no significant difference in iron secretion by cooking between one-day and three-day-old liver after slaughtering.
In sensory tests of broiled liver by three preparations, one-day old liver after slaughtering, there were no significant differences in overall evaluation.
In broiled liver that soaked in milk, three-day old after slaughtering, significant positive result was observed in terms of tasting.
In sensory test of liver simmered, preparation did not effect the taste.

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A questionnaire survey on the edible oils used for deep frying in the home was conducted in 1998in the Kinki District of Japan.
The respondent used an average of three types of edible oil, the most popular combination being salad oil, sesame oil and olive oil. The oil most commonly used for deep frying was salad oil, with safflower and rapeseed oil also being used for this.
The criteria applied for buying oil for deep frying were the price, variety and expiration date. The parameters used for determining the life of the frying oilswere, in the order of number of answers, color (light brown), number of times used, smell and foaming property. It was apparent that the criteria for purchase and the frequency of deep frying for home cooking affected the utilization of edible oils for deep frying.
These results indicate a perception of health and convenience in the utilization of edible oils for deep frying in home cooking.

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The flow injection analysis (FIA) method, which enables the simple and rapid measurement of nitrate and nitrite, was applied to six kinds of vegetable: spinach (Spinacia oleracea L. ), komatsuna (Brassica campestris L. ), Japanese radish (Raphanus sativusL.), celery (Apium graveolens L. var. dulce DC. ), cabbage (Brassica oleracea L. var. capitata L. )and jew's mallow (Corchorus Olitorius. L). The effectiveness of this method was confirmed by an addition test with more than 93% recovery of nitrite from komatsuna, Japanese radish and jew's mallow. The nitrite and nitrate contents of spinach, komatsuna, Japanese radish, celery and cabbage were similar to those in other reports. The nitrite content of jew's mallow varied from 142.1 mg to 1,026.8 mg/100g of fresh weight according to individual specimens, while the nitrate content varied from 1.3 mg to 1.8 mg/100 g of fresh weight.

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The differences in the cooking quality of adzuki beans between two varieties 'Erimoshouzu'(leading variety in Japan) and 'Bloodwood' (leading variety in Australia), harvested in Australia and stored for 6 months at 10°C and 30°C, were investigated. The L(lightness)and the b(yellowness)values of the bean colour of ‘Bloodwood’ were a little higher than those of ‘Erimoshouzu’. The b values for the non-sugared Ann (bean paste) made from ‘Bloodwood’ were higher than those for rimoshouzu'. The WIRB (weight increase ratio by boiling) was smaller for ‘Bloodwood’ tha ‘Erimoshouzu’. The mean particle size of Ann made from 'Bloodwood' was larger than that of Ann made from ‘Erimoshouzu’. The sensory differences of Tsubu-ann(sugared bean paste containing whole beans)between varieties were significantly distinguished by the Japanese panel but not the Australian panel. Both Japanese and Australian panels detected significant sensory differences in the characteristics of Tsubu-ann made from ‘Bloodwood’ stored at different temperatures. The perceived colour of Tsubu-ann made from ‘Bloodwood’ was darker than that from ‘Erimoshouzu’. There were few cross-cultural differences in perception of colour, smell, hardness and astringency. However, there were differences between the Japanese and Australians panellists in their preferences for the products. It was found that the bean quality of ‘Bloodwood’ was similar to that of ‘Erimoshouzu’. However the cooking quality between these two varieties was different and that the sensory differences of Tsubu-ann made from ‘Bloodwood’ beans stored at different temperatures were larger than those from ‘Erimoshouzu’

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