Protection of sensitive lipids such as oils against oxidation in foods is often a real challenge due to the heterogeneity of the food matrix and interactions of the matrix biopolymers with water present in the surroundings. Water-biopolymer interactions are important with regard to oxidation since oxygen dynamics is linked with water mobility, which in turn depends on the mobility of matrix molecules. Oils sensitive to oxidation can partly be protected by spray-drying of emulsions with oil as the dispersed phase. Spray-dried particles are also useful model systems to study the number of factors affecting oil oxidation in a bio-matrix and to elucidate the potential routes for improved oxidative stability via better control of oxygen dynamics.
Microsoft Excel® is most popularly used spreadsheet software. Although figures can be drawn using the software, their quality seems to be unsatisfactory for the use in scientific papers or reports. The quality can be improved using Microsoft PowerPoint®, which is also software in Microsoft Office® and is widely used as a presentation tool. A rough figure is prepared based on the data in the Excel, and it is modified to fine one using the PowerPoint. It will be explained how to draw fine figures using both the software of Office® 2013.
本研究では，食用油を高温長時間加熱した際に生じるにおい特徴とそれに及ぼすにおい成分の影響を明らかとするため，国内でフライ油として主に用いられている，キャノーラ種菜種油，大豆油，High-oleic Low-linoleic種菜種油，パームオレインの4種の油を用い，180°Cで長時間加熱した際の官能評価と自動DHS（Dynamic Head Space）を用いた分析を実施した．その結果，「全体のにおい強度」とにおい成分の面積の合計値が非常に高い相関性を示したことから，本分析が油脂のにおいを評価するのに有用な手法であることが明らかとなった．官能評価で得られたスコアと各有臭成分の面積値を標準化し多変量解析を行った結果，油脂を長時間加熱した際に発生する「酸敗臭」や「刺激臭」といったにおいには，とくにリノール酸由来分解物が影響を及ぼすこと明らかとなり，その発生には油脂を構成する脂肪酸が影響を及ぼすことが示された．
Surface roughness of spaghetti depends on the die material used during production, and affects the momentarily rehydrated amount of water. The calculated average roughness of spaghetti surfaces, Ra, was evaluated for geometry measurements using a laser microscope. Smoothness of the spaghetti surface decreased, depending on the type of the die used during the preparation in the following order: Teflon, polypropylene, polycarbonate, aluminum, and bronze. For hypothetically smooth cylindrical spaghetti, the momentarily rehydrated amount of water per unit surface area was larger for spaghetti with larger Ra values. In contrast, the amount of water per surface area, which was estimated considering the roughness of the surface, did not affect the Ra value. This showed that the initial rehydration rate of spaghetti could be controlled by altering the surface roughness.
Isothermal drying rates and desorption isotherms of lemon juice were measured and compared with the data for a simulated lemon juice, sucrose, maltodextin and citric acid. The drying rates of lemon juice were much lower than the values for the simulated lemon juice and maltodextrin. Equilibrium water contents of lemon juice were much higher than those for other sugars, and similar to the values for the simulated lemon juice and citric acid.