The effects on cookies of using roasting, deep-frying, steaming, and microwave heating methods are described. The degree of gelatinization and texture of the cookies were measured, and a sensory evaluation was made after controlling the moisture content. The differences in hardness was minimal among the different heating methods under a moisture condition of R.H. 23%, but the cookies tended to become harder in the order of roasted<deep-fried<microwave-heated<steamed at R.H. 88%. A hardening peak appeared with a water content in the ranged of 9-16 g/100 g of dry matter. The sensory evaluation rated, both the steamed and microwave-heated samples as being hard and chewy in texture. The results of this sensory evaluation and the breaking properties at R.H. 88% were highly correlated. High correlation was also apparent between the degree of gelatinization (the level of starch solubility, etc.) and the breaking properties at R.H. 88%. It is considered that microwave heating had affects of, both wet-heating (like steaming), and dehydration, easily promoting the hardening phenomenon.

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A survey of the present condition of cookery practice education at the university and the actual state of students as seen by university teachers was executed in Kyushu Region.
As for the credits of the cookery practice subjects, the average of the total number of credits offered for the dietician training course and the home economics teacher training course was 2.8 and 2.2, respectively, and the average number of required credits was 2.0 and 0.6, respectively.
For the dietician training course, 70.0％ of universities set about two units in the schedule, and 40.0％ of universities set 1.5 and 2 units for the home economics teacher training course.
There were many responses indicating that the knowledge and cooking skill of the students had decreased for both courses.
To end the cookery practice in time, various methods were performed. Particularly, more than half in both courses devised a “method of combining dishes”.

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An analytical model was established to predict the heat and moisture transfer in a hamburger patty during single-sided pan-frying with an induction-heating (IH) cooker. The heat-conductive region comprised the IH-generation layer, frying pan, contact layer between the sample and frying pan, and the inside of the sample. The heat-convective region was considered to be the upper and side surfaces of the sample. The whole surface of the frying pan was considered, because the heat loss from the frying pan affected the increase in sample temperature. This analytical model included water evaporation at both the sample surface and inside the sample. We verified this model by using a bologna sausage whose shape is regarded as being constant during cooking. The predicted changes in the temperature and moisture content profiles of the sample when the core temperature had reached 50°C agreed with the experimental values.

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An IH cooker was used to analyze the heat transfer and shape change in a hamburger patty during single-sided pan-frying with a single turning operation. We also calculated the Escherichia coli O157:H7 sterilization value. The heat-transfer value and shape variation, including the effect of the initial patty center moving when the patty was turned once after the temperature of the center had reached 20, 30, 40 or 50°C, were consistent with the experimental data. The sterilization value, except when the sample was turned at 50°C, indicated that the sample surface region had not been sufficiently sterilized, even though the initial patty center was kept at 75°C for 1 minute. Calculation of the frying time required to obtain adequate sterilization revealed that those samples turned at 40°C required a shorter frying time. It was also found that about 2.0 cm in thickness was optimal for those samples turned at 40°C under these cooking conditions.

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The effects on the properties of heating wheat starch in two varieties of monoacyldiglycerol (diglycerin monooleate (DO) and diglycerin monostearate (DS)) were investigated by ESR. Wheat starch samples were heated at 150°C for 0.5 h, at 200°C for 0.5 h, and at 200°C for 1.0 h under open-air conditions. The ESR spectrum of the wheat starch heated in monoacyldiglycerol was composed of a singlet at g=2.005, and very strong anisotropy was confirmed. The singlet signal intensity of the wheat starch heated at 200°C for 1.0 h in monoacyldiglycerol was weaker than that being only heated. The results indicate that monoacyldiglycerol had an inhibitory action on radical production.

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We examined the effect of using frozen or thawed fillets of chum salmon (Oncorhynchus keta) on their cooking properties and palatability. Both salted and non-salted frozen fillets were used as samples. The frozen fillets required a longer cooking time (p<0.05) than did the thawed fillets for both the salted and non-salted samples. Salted salmon fillets that had been thawed prior to grilling had a higher cooking yield (p<0.01) and higher water-holding capacity (p<0.01) than the frozen fillets. The results of a sensory evaluation showed the palatability of the grilled fillets which had been thawed and salted to be preferable to those that were frozen. A white deposit of heat-coagulated protein formed on the surface of the grilled fillets that were in the frozen state at the start of cooking with both the salted and non-salted samples. The amount of this deposit that formed was less when the frozen, non-salted salmon fillets were cooked after thawing and salting. The addition of salt to the thawed, non-salted salmon fillets improved the palatability of the fillets after grilling.

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It is purposed that the index for the sustainability of food should be determined by the environmental efficiency, this being the ratio of the environmental load of the food and the total evaluation of the food value. The food value was calculated from a sensory evaluation of the nourishment, safety, economy, convenience, and taste when eaten. The environmental load was calculated as the total CO₂ emissions per meal from the stages of producing, transporting, cooking and disposing. It is clarified that the environmental efficiency provides important information for continuing a sustainable food lifestyle in consideration of the environment without any adverse effect on the health benefit or taste of the food.

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The effects of storage temperature and time on the foaming characteristics of matcha were investigated. Matcha stored for a certain period of time resulted in producing a large amount of foam, and the preservation temperature influenced the amount of foam produced at an early stage of storage. The influence of storage time on its foaming characteristics was small when matcha was kept at 5°C. When stored at 30°C, however, the foaming characteristics were reduced after six months of storage, and after only two months when preserved at 45°C. The influence of temperature on the foaming characteristics was less in high-quality matcha than in medium-grade matcha.

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