The effects of various emulsifiers on noodles were examined. The noodle were prepared by using hard or soft wheat flours, emulsifiers such as glycerol fatty acid ester (monoglyceride), calcium stearoyl lactylate, soybean phospholipid and sugar ester with or without salad oil. Examination on the physical properiies were undertaken with the use of a rheometer. The addition of emulsifiers resulted in increase in the hardness of both raw and boiled noodles. This effect was more remarkable in the noodles containing the oil. It also increase the maximum viscosity in the amylograph and the stability in the farinograph. The turbidity of the water in which the noodle boiled was lowered. The addition of the emulsifiers caused the retardation of the staling in the noodles. These effect lead to the improvement of the noodle palatability.

View full abstract

Wilted vegetables recover their weight and appearance by soaking. Butterhead lettuce and spinach were soaked in water for 24 hr after wilted up to 70 and 60% respectively of the original weight. The rates of recovery were affected by the circumstance in which the samples were wilted The improvement both in weight and appearance was better for the samples rapidly wilted at 20°C, 65% RH and with the breeze of 0.1-0.2 m/sec than for the samples gradually wilted at 4°C, 85% RH and without breeze.
The higher the temperature of soaking water, the faster the recovery of the weight, when soaked in a water of 5, 10, 20 or 30°C. From the appearance, however, soaking at 20°C for butterhead lettuce and 10°C for spinach were suitable for recovery. Content of vitamin C decreased during wilting but did not recover even after recovery of appearance, and it was 50% of original content for butter head lettuce and 80% for spinach.
When the samples were soaked in water at 30°C, the content of the reduced-from vitamin C decreased remarkably, especially in the case of spinach. Therefore, even if vegetables look fresh by appearance after soaking treatment, they do not necessarily have the same nutritive value as fresh ones.

View full abstract

An advanced ceramic pan made of a material which has far-infrared emissivity has been developed. The heating effect was investigated to verify the effectivity of heat by use of this pan during wet cooking.
An experiment was carried out using conduction, convection and radiation to investigate the differences between this pan and a commercial aluminum pan.
As a result of the experiment, it was found that the heat insulation effect of the pan is higher than that of the aluminum pan due to its ability to retain heat during conduction. During convection, the advanced ceramic pan produced a bubbling disturbance due to intense boiling from the surface of the ceramics and rapid convection (12 times that of the aluminum pan).
During radiation, the advanced ceramic pan showed a small radiant heat quality of 26.6 kcal/ h, in spite of having a high emissivity of far-infrared rays.
From the above results, the heat effect of far-infrared ray can not be expected during wet heating using the advanced ceramic pan. However, with the expectation that the advanced ceramics pan can display the heat insulation effect due to its heat retention and the effect of enhancing heat transfer into a heating material due to intense boiling bubbles from the surface of the ceramics, it was recognized that it was suitable for wet-heat cooking.

View full abstract

The cooking effects were investigated by comparing the advanced ceramics test pan and an aluminum pan. Also, thermal histories, changes in the physical properties and seasoning evaluations after heating foods cooked by boiling and simmering were investigated using foods having different main ingredients (radishes, potatoes, fish and eggs).
As a result, it was recognized that, with simmering fully to their core and shortening their heating time, starchy foods like potatoes and fibrous radishes could hold their shapes without collapsing due to the heat retaining effect of the advanced ceramics pan. However, in the case of heating fish in a seasoned solution, it was recognized that the fish became hard due to shrinking with the desired physical properties not being obtained due to the bubbling disturbance and a rapid convection by intense boiling of the advanced ceramics pan.

View full abstract

The qualities of sponge cakes were investigated on cooking with the combination range consisting of microwave and oven heating together. The effect of cake molds made of metal, Pyrex and paper on the qualities of cakes was also studied.
The results were summarized as follows :
1) The cakes having most preferable quality were obtained from combination of microwave and oven heating by applying microwave for 1.5 min immediately after lighting the oven.
In case of the cake molds made of Pyrex similar results were obtained by applying microwave at 4 min after lighting the oven.
2) Each type of cake molds gave rise to different elasticity of cakes with significant difference at p≤0.01. In case of the molds made of paper the cakes showed low elasticity and large specific volume.
3) There was highly positive correlation between hardness of cakes by texturometer and the results of the sensory evaluations.
4) There were high correlations, i.e. γ=0.84, 0.81 and 0.93 between water content and specific volume of cakes in case of cake molds made of metal, Pyrex and paper, respectively.

View full abstract

Gliadin and glutenin were isolated from soft wheat flour and each of them was added to wheat starch. Cookies were prepared by substituting wheat flour with each of the mixtures obtained above and the effects of these compounds on the physical properties of cookie dough and cookies were examined.
The results of a dough-creep test and a dough-compression test indicated that the dough prepared by using gliadin was soft and highly spreadable, while the one prepared by using glutenin was hard and highly elastic and showed a high resistance against compression. Cookies prepared by using gliadin expanded well. From a scanning electron micrograph of these cookies it was suggested that this was due to members formed by protein, which maintained stable foaming. In contrary, cookies prepared by using glutenin showed scarcely any expansion. A scanning electron micrograph of these products showed no trace of foaming but several discontinuous small aggregates, seemingly formed by protein. In an isokinetic compression fracture test on the cookies, those prepared by using gliadin showed a low apparent fracture stress and a low apparent fracture energy, which suggested that they were soft and brittle. However they showed a long apparent fracture time and a large apparent fracture strain and a number of small peaks were observed in the load-time curve. On the other hand, the cookies prepared by using glutenin. showed a high apparent fracture stress and a high apparent fracture energy, which suggested that they were hard. However they showed a short apparent fracture time and a small apparent fracture stress and the load-time curve was a sharp one showing few peaks.

View full abstract

Effect of sugar content (10, 30, 40, 50, 60 and 80% of sugar to egg) on the texture of butter sponge cake (egg 200 g, flour 100 g, butter 80 g and baking powder 0.5 g) was studied by biting test using a rheometer and sensory evaluation. Color of cakes was observed by a Munsell book of color.
The specific gravity of batter decreased with increasing sugar content and specific volume of cake increased with increasing sugar content. All of hardness, gumminess and chewiness decreased remarkably with sugar from 10 to 40% and decreased slightly with sugar over 40%. Cohesiveness and springiness decreased slightly with increasing sugar content. Addition of sugar from 40 to 60% was found to give better color to both surface and crumb of cake.
Cake of 50% sugar was preferred to cakes of 30, 40 and 60% sugar. Sensory value of hardness well correlated with hardness value determined by a rheometer. Significant difference was obtained in five sensory scores (graininess, sweetness, hardness, mouthfeel, total acceptance) between the samples of 30 and 50% of sugar. Hardness value increased and springiness value decreased during storage of 3 days. The flavor of cake containing 10 and 30% sugar changed in the only 2 days storage, but the flavor of that containing 80% of sugar did not change for 9 days storage.
From these results, it is concluded that the best quality is obtained by adding 50% of sugar to the butter sponge cake.

View full abstract

In order to evaluate the role of reducing sugars in the traditional indigo dyeing process using a fermentation technique, reduction of indigo with glucose which is sometimes added as nutrients or may be produced during the fermentation has been investigated. Production of leuco indigo was followed by dyeing of a nylon film. Relatively strong alkalinity and high concentration of glucose was effective. The reduction competed with alkaline degradation of glucose. Concentration of leuco indigo produced by the reduction was enough for dyeing compared with that in the traditional dyeing vat. On this basis, it has been concluded that reducing sugars participate in the reduction of indigo in a fermentation process.

View full abstract

It is an urgent problem to establish the most favorable condition for the preparation of flame retardant materials, especially clothes and beddings for the security of our daily life.
Therefore, the present studies were focused on the improvement of performance of durable flame retardant finishes adopting Pyrovatex (Py), a most widely used durable flame retardant. Investigations were carried out in detail with additives containing nitrogen (N), phosphorus (P) and sulfur (S) to establish the most favorable conditions for the most desirable flame retardant finish.
The results are summarized as follows :
Approximately 32% was regarded as a possible best condition for Py but it also required additions of compounds containing N and P or S. The most recommendable condition for Py based durable flame retardant finish was obtained by combining 8% hexamethylol melamine, 1% urea, 0.5% ammonium chloride and 2% phosphoric acid with 32% Py. Addition of sulfamic acid improved the crease recovery as well as the flame retardancy, but its concentration was limited to 0.5% because of a competitive effect with N compounds.
In conclusion, it was found that N was a dominant element for the synergistic effect of N and P or S on the flame retardancy of cellulosic fibers. The most favorable results were obtained by combination of 20-30 mg of N and 10 mg of P per g of sample.

View full abstract

In this paper, the effects of bending properties of fabrics and hem finish at the bottom of gathered skirt were studied in relation to the height H and width D in buckling observed when the fabric is pushed from both sides on a horizontal plane.
The results are summarized as follows :
(1) The increase in H and D obtained when fabrics are bent along the weft causes the decrease in Nh, the number of node of the hemline, and the increase in Wh, the width of gathered skirt and in αh, the roughness of the hemline which are defined.
(2) In the finish of the bottom of the skirt whose hem is not pressed for set, the shape of the hemline is angular due to buckling, therefore it is difficult to get the smooth hemline.
(3) The parameters Nh, Wh and αh which represent the shape of the hemline could be described as a function of H and D.

View full abstract