Sardines wrapped with the contact-dehydrating sheets or the polyvinylidenechloride films were stored in a freezer(-20°C)for 4 weeks.
The oxidative deterioration was slightly retarded by contact-dehydrating sheets. The sensory test of grilled sardines showed a significant preference for the dehydrating sheet-treated ones over the control.

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The stability of egg-white foams could be characterized by the changes in viscoelastic properties within the measurements of creep behaviors or stress relaxation. The instantaneous elasticity or initial relaxation modulus increased with increasing time for about 40 min after the preparation of the foams according to the slow rate of adsorption of egg albumin on the air/water interface. These moduli then decreased, while the aging time after the preparation increased due to the thinning and rupture of the liquid films in the foams. The rates of decreasing moduli were accelerated by the reducing concentration of sugar and by the lowering pH in the egg-white. The presence of sugars seems to control the drainage rate of water from the liquid films, while the electrostatic repulsion between the adsorbed layers of albumin in the liquid films reduces in acidic region due to the lowering charged potential on the surface of the adsorbed layer.

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The properties of commercial warabi-mochi flours (sweet potato starches, P, G1, G2) with different characteristics in their gels, and effects of washing them with water on the properties of flours were studied. The results were as follows.
1. The amounts of calcium and potassium in flours G1 and G2 decreased after washing, but other properties showed little differences.
2. Flour P was different from flours G1 and G2 in calcium content, particle size distribution, swelling power and viscosity.
3. It was suggested that calcium content and particle size distribution of the flours were related to characteristics of their gels.

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Intending to save the preparation time of kampyo, the cooking by a microwave oven was compared to usual method.
Hardness of the natural and bleached kampyo cooked by the both methods was measured by Texturometer. Effects of preteatment with salt and soakage in water on the hardness of cooked kampyo were also tested. At the same time, the reduced sugars in washing water, soaking water and cooking water were measured by the modified Somogyi method.
Results were as follows:
1. The preparation of kampyo by a microwave oven was suitable for natural one but unsuitable for bleached one.
2. To pretreat with salt and to soak in water quickens the tenderization of kampyo by cooking.
3. As a good quantity of sugar came out in washing water and soaking water, the use of soaking water for cooking is recomended for natural kampyo, but not for bleached kampyo, because of its sour taste.
4. Seasoned natural kampyo could be obtained by the microwave cooking without pretreatment, but it was hard to obtain seasoned bleached kampyo and the pretreatments were essential for bleached kampyo.

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Crack is often observed during deep-frying at the inside, outside and/or upside of hard doughnuts and sometimes impairs the appearance. Experiments were carried out to know the effect of the proportion of ingredients and the preparation condition on the appearance of the doughnuts.
Multiple regression analysis showed that the increasing rate of the weight and volume of fried doughnuts were affected by sugar and butter content. The recipe without butter resulted in the doughnuts without outside crack. The more the sugar content was, the smaller the outside crack was. When the sugar and butter content was high, the upside crack was large. To leave the dough sample at 4°C before frying made the volume and the weight of the doughnut large and the upside crack small.
Panel members judged the doughnuts to be most preferable when the small crack at the upside was observed. We divided the sample doughnuts into two groups in terms of the ratings of the overall appearance, namely, preferable group and not preferable group. Then we ran a discriminant analysis. The recipes of the preferable group contained more sugar and egg and less butter than those of the other group.

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In order to discover the correlation between the concentration of caffeine and tannin released by brewing tea and the result of the palatability, as for gyokuro, sencha, mizudasisencha, hojicha, bancha, oolong-tea, we brewed each tea three times and measured the amounts of caffeine and tannin in each different brewing period.
1. Gyokuro; The second infusion exuded more caffeine and tannin when it was steeped for 0.5,1,2,3 minutes. And the first infusion exuded more when it was steeped 4 minutes. But in the palatability of each brewing tea there were little differences on the degree of bitterness and astringency. The total taste of the first infusion was the strongest and most preferred.
2. Sencha; The second infusion exuded the most caffeine and tannin when it was steeped for 0.5,1 minute. The first infusion exuded them most when it was steeped for 3 or 4 minutes. The bitterness and astringency in the first infusion were as mush as the second infusion and in the third infusion were weaker. The more the tea was rebrewed the weaker the taste got.
3. Hojicha, bancha; The first infusion exuded more caffeine and tannin (except 0.5,1 minutes steeped one), and the bitterness and astringency were stronger.
4. Oolong-tea; As for the concentration of caffeine and tannin the result was the same as hojicha, bancha. The first infusion with the strongest total taste was not preferred. The second one seemed to be favoured.
5. The lower quality teas have a positive correlation between the concentration of caffeine and tannin and bitterness, astringency, umami and popularity. Their tastes seem to be more affected by the concentration of caffeine and tannin. Oolong-tea has a negative correlation between the popularity and the concentration of caffeine and tannin.

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While baking, we measured the temperature shift at five different spots in each cake and studied the patterns of heat transmission inside the test cakes. As it was made clear from the previous test that the temperature rose more slowly in the pound cakes than in the sponge cakes, we clarified the reason of this delay by adding the butter-sponge cakes (egg beaten) in which butter was added by 100% of each other ingredient as our comparing testing samples. We also examined the cases in which specific gravity of batter was changed.
Followings are the results:
1) As for the inner temperature while baking, the higher was the testing point, the lower was the temperature.
2) When we examined the temperature shift of egg-beaten-sponge-cakes, there was no obvious effects of the butter added. In either cases, the higher the percentage of eggs blended was, the faster the temperatute rose.
3) No essential change of the temperature shift was observed in the pound cakes (butter whipped)by the different amount of butter blended.
4) We noticed that the temperature shift of egg-beaten-butter-sponge-cakes was similar to that of the sponge cakes without butter than the butter-whipped-pound-cakes with the same amount of ingredients. From this, we can conclude that the delay of temperature rise is closely related to what is beaten rather than whether the butter is included.
5) When the specific gravity of batter was changed, the consistensy of batter the pattern of heat transmission were changed. Thus we believe that it is needed to measure the inner temperatures, that is, the core and the point 1cm both from edge and bottom of the cake.

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We compared butter-sponge-cakes with pound cakes on the butter flavour, using the sensory test according to the ranking method and the Scheffe's paired comparison.
Results are as follows:
1) Smoothness: Smoother result was attained when the greater amount of butter was blended in egg beaten cakes, and so was it in egg beaten cakes than in butter whipped cakes when the amount of butter was the same for each cakes.
2) Overall Total Evaluation Oral Touch: As the amount of butter was increased in the cake, it was prefer ed and evaluated highly in general, which maintained suitable degree of moisture and smooth touch.
3) Color of Cakes: When the amount of butter was the same, yellow color was stronger in butter whipped cakes than in egg beaten cakes.
4) Butter Flavour: Butter flavour was felt stronger with the increase of the amount of butter blended, and in cakes with the same amount of butter it was sensed more in butter whipped cakes than in egg beaten cakes. We recieved the corresponding results with the ranking method and the Scheffe's comparison. According to the later method, significant differences were recognized among all of our tested cakes.
5) Through microscopic observation, the conditions of foam and sacattered butter were different between butter whipped cakes and egg beaten cakes. It was suggested that they had some effects on smoothness, butter flavour and color of the cakes.

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