Food Preservation Science
Online ISSN : 2186-1277
Print ISSN : 1344-1213
ISSN-L : 1344-1213
Volume 33, Issue 6
Displaying 1-4 of 4 articles from this issue
  • Yoshiki MURAMATSU, Akio TAGAWA, Eiichiro SAKAGUCHI, Takamasa KASAI
    2007 Volume 33 Issue 6 Pages 295-302
    Published: November 30, 2007
    Released on J-STAGE: May 20, 2011
    JOURNAL FREE ACCESS
    Thin layer drying characteristics of two kinds of kidney beans ('Ohtebo' and 'Taishokintoki') were measured under several drying conditions (temperature and relative humidity). From the drying characteristic curves, it was confirmed that the drying characteristics of the sample beans were in the second falling rate period. The measured values of moisture content change for each measurement condition of each sample were fitted to five mathematical models ; the infinite plane sheet model, the infinite cylinder model, and the sphere model, which are the exact solutions for the diffusion equation, the exponential model and the Page equation, respectively. The measurement results agreed well with the results calculated from the sphere model for 'Ohtebo', and the infinite plane sheet model for 'Taishokintoki'. Therefore, these models could be used to estimate the moisture content changes ofeach sample. The values of the diffusion coefficient were determined from the drying rate constant for each sample. An Arrhenius-type equation was used to relate the diffusion coefficient of each sample to temperature.
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  • Masao YAMAZAKI
    2007 Volume 33 Issue 6 Pages 303-306
    Published: November 30, 2007
    Released on J-STAGE: May 20, 2011
    JOURNAL FREE ACCESS
    I used superheated steam (SHS) to prevent autoxidation of fish oil during heating. MeOH extract of sasa leaf (Sasa senanensis Rehder) suppressed fish oil acid value from increasing. This effectiveness was dependent on polyphenol content. Lipids of fish meal with alcohol extract of biomass plant (sasa leaf, buckwheat sprout) added were equally stable or had higher stability, but relative acid value was compounded by addition of sasa leaf powder. The addition of plant biomass made a difference to antioxidant effectiveness for fish meal storage. However, heating by SHS increased the tendency of browning of fish meal. It was suggested that combination of SHS and phytochemical components as an antioxidant would be useful for antioxidative production of fish meal.
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  • Shouhei YAGHI, Chikao OTOGURO, Takeshi SUMINO, Masaki EGAWA, Toshichik ...
    2007 Volume 33 Issue 6 Pages 307-313
    Published: November 30, 2007
    Released on J-STAGE: May 20, 2011
    JOURNAL FREE ACCESS
    To study the preservative property of various shredded vegetables treated by steam heating, cabbage, cucumber, and welsh onion were heated with steam in the temperature range of 55-60°C for 5-10min. The treated vegetables were stored at 5, 10, and 15°C for 5 days for the measurement of total bacterial and coliform counts. Almost the same study was also performed on carrot, pumpkin, cauliflower, and potato produced in a vegetable processing plant. The heating conditions were 5 min at 60°C for both cabbage and carrot, 30 min at 80°C for pumpkin and 30 min at 85°C for potato. The results obtained were as follows : (1) Both the bacterial and coliform counts of the cabbage and cucumber heated for 5 min at 60°C were less than 300 CFU/g after storage for 5 days at 15°C. (2) The coliform count of the welsh onion treated for 5 min at 60°C was not greater than 300 CFU/g after storage for 5 days at 10°C, even though the bacterial count showed a small increment. (3) The coliform counts of the vegetables produced in the vegetable processing plant were less than 300CFU/g after storage for 5 days at 10°C and for 48hr at 25°C, in spite of the fact that the bacterial counts of the vegetables preserved at 10°C and 25°C were 3. 5 log CFU/g-4.3 log CFU/g and 4. 5 log CFU/g-7.8 log CFU/g, respectively. Thus, we propose that steam heating is a very useful means of prolonging the shell-life of shredded vegetables because bacterial and coliforms are completely killed if the conditions of the treatment are adequate.
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  • Kenji MAEHASHI, Yasushi YAMAMOTO
    2007 Volume 33 Issue 6 Pages 315-321
    Published: November 30, 2007
    Released on J-STAGE: May 20, 2011
    JOURNAL FREE ACCESS
    We formulated a method for preparing low-salt fish sauce using soy sauce yeast. In 10% NaCl fish sauce mash, to which 5 % ethanol was added, bacterial growth was nearly 102 colony forming units (cfu) / g throughout the fermentation period ; in fish sauce mash without ethanol, the bacterial population markedly increased beyond 108cfu/ g in the first 10 days of fermentation. To prepare the low-salt fish sauce, we isolated the A-9 strain of the yeast Zygosaccharomyces rouxii from soy sauce mash ; 106cells/ g of the strain was added to fish with 10% glucose or 22% wheat koji as the carbon source for alcohol fermentation to prepare a 10% NaCl fish sauce mash. In the mash, yeast produced alcohol as they grew, which inhibited the growth of bacteria. Fermentation was complete in 60 days, and the mixture was pressed to obtain liquid. The low-salt fish sauce prepared with high levels of yeast in this study had a half concentration of NaCl and a more favorable fermented flavor than commercial fish sauces made in the traditional manner.
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