High Electric Field alternating current (HEF-AC) is an instantaneous microbial inactivating treatment based on two electrical effects: own-generated Joule heat by electric current flowed into food, and cell membrane injuries caused by applied electric field. We investigated the sterilization mechanism of HEF-AC, developed of electrode suitable for food and performed durability test by scale-up equipment. In 2014, HEF-AC sterilizer capable of processing 5,000L per hour was put into practical use in a fruit juice production line. In Pokka Lemon 100 manufactured with this technology, the change of color and the generation of heat odor were suppressed. Furthermore this technology has been applied to milk production since 2016.

The aqueous residue formed after the recovery of oil-soluble functional components in Isada krill caught on the Sanriku coast in 2018 was treated under subcritical water conditions at 140°C. Maltodextrins (MDs) with different dextrose equivalents (DEs) were added to the residue, and the mixtures were spray-dried to produce the powdered seasonings. Sensory evaluation of the odor of the powdered seasonings was conducted by a panel of volunteers. The DE of MD was found to affect palatability, and MDs with larger DEs exhibited higher preference scores. GC-MS analysis revealed that all the powdered seasonings contained pyrazines related to shrimp-like flavor, although no pyridines were detected.