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[in Japanese]1987 Volume 82 Issue 12 Pages 845
Published: December 15, 1987
Released on J-STAGE: November 04, 2011
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[in Japanese]1987 Volume 82 Issue 12 Pages 846-851
Published: December 15, 1987
Released on J-STAGE: November 04, 2011
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Akio OISHI1987 Volume 82 Issue 12 Pages 852-854
Published: December 15, 1987
Released on J-STAGE: November 04, 2011
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[in Japanese]1987 Volume 82 Issue 12 Pages 855-859
Published: December 15, 1987
Released on J-STAGE: November 04, 2011
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[in Japanese]1987 Volume 82 Issue 12 Pages 860
Published: December 15, 1987
Released on J-STAGE: November 04, 2011
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[in Japanese]1987 Volume 82 Issue 12 Pages 861-869
Published: December 15, 1987
Released on J-STAGE: November 04, 2011
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[in Japanese]1987 Volume 82 Issue 12 Pages 870-872
Published: December 15, 1987
Released on J-STAGE: November 04, 2011
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[in Japanese]1987 Volume 82 Issue 12 Pages 873-880
Published: December 15, 1987
Released on J-STAGE: November 04, 2011
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[in Japanese]1987 Volume 82 Issue 12 Pages 881-888
Published: December 15, 1987
Released on J-STAGE: November 04, 2011
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[in Japanese]1987 Volume 82 Issue 12 Pages 889
Published: December 15, 1987
Released on J-STAGE: November 04, 2011
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[in Japanese]1987 Volume 82 Issue 12 Pages 890-891
Published: December 15, 1987
Released on J-STAGE: November 04, 2011
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[in Japanese]1987 Volume 82 Issue 12 Pages 892
Published: December 15, 1987
Released on J-STAGE: November 04, 2011
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Kojiro TAKAHASHI, Shin-ichiro MIYAKE, Kenzi SHIMAZAKI, Kiyoshi YOSHIZA ...1987 Volume 82 Issue 12 Pages 897-901
Published: December 15, 1987
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSDecolorization method of sake using activated carbon fibers (ACF) made of polyacrylonitrile was studied.
For decolorization and prevention of coloring of sake, ACF having larger surface area and more pore volume was suited.
The flow rate of sake at ACF treatment did not affect decolorization of it, but affected a litt prevention of coloring by heat and sun-light, lower flow rate gave higher prevention of them.
Between the color concentration of sake treated before and after with ACF, the following proportional relationship was observed; Y=0.464 X-0.006 (r=0.999, n=4, Y: OD430 of sake treated with ACF, X: OD430 of sake before ACF treatment).
The composition of colorants with various molecular weights remained after treatment with ACF were as follows; below 5, 000: 48.4%, above 30, 000: 35.5%, and between 10, 000 and 30, 000: 16. 1%, respectively.
Used ACF was easily regenerated by high pressure steam treatment (121°C, 20 min).
By treatment of sake with ACF, i-AmOAc, and CapOEt decreased in addition to optical density at 430 nm.View full abstractDownload PDF (865K) -
Makoto SATO1987 Volume 82 Issue 12 Pages 902-907
Published: December 15, 1987
Released on J-STAGE: November 04, 2011
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Naoto OKAZAKI, Syun-ichi YONEMOTO, Rokuya IKUTA, Kuniyasu GOTO, Takeak ...1987 Volume 82 Issue 12 Pages 908-912
Published: December 15, 1987
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSEffect of γ-irradiation on components of traditional shochu was investigated.
I. Ethylacetate and acetaldehyde in shochu increased significantly under 0.5-3.0 Mrad irradiation conditions.
2. OD27510 decreased remarkably and ethylesters of higher fatty acids decreased gradually by increasing in γ-irradiation.
3. It was recognized that a new type shochu was made by 0.5-1.0 Mrad irradiation with respect to the flavor and taste.View full abstractDownload PDF (832K) -
Kimio IWANO, Shigeaki MIKAMI, Atsushi OISHI, Satoshi SHIINOKI1987 Volume 82 Issue 12 Pages 913-917
Published: December 15, 1987
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSSterilization and changes of various enzyme activities of koji by gamma irradiation were investigated. A dose of 1 Mrad gamma irradiation was effective for the sterilization of koji. Various enzymes of koji were inactivated about 10-30% by the irradiation, while no influence, was observed for shochu fermentation. There seemed to be no influence for qualities of sake and shochu by the irradiation.View full abstractDownload PDF (1062K)
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