Cinnamon leaf oil was obtained by laboratory-scale steam distillation, however, industrial application requires scale-up, since steam flow rate controlled by valve opening influenced characteristics. This study investigates steam valve opening effects on pilot-scale cinnamon leaf oil characteristics. Yield, volatile compound and physicochemical properties were evaluated across ¼, ½, and ¾ valve opening. The results of this study showed a significant difference at 5% significancy level in the specific gravity and refractive index values which the wider valve opening of the steam pipe results in higher specific gravity and refractive index. This was related to the oxygenated compound found in the wider valve opening of the steam pipe. Still, there was no significant difference between the samples in yield, solubility in 70% alcohol, and viscosity. The volatile compounds at the ¼-valve opening of the steam pipe were more diverse compared to the two other samples. The volatile compounds area of this study showed that a wider valve opening in the steam pipe reduces the Area of volatile compounds. Narrower valve openings significantly increase specific gravity and refractive index without affecting yield, alcohol solubility, or viscosity, also produce more diverse volatile compound compositions and higher peak areas.

本研究は，pH以外の要素がこんにゃくゲルの物性に与える影響を動的に評価することを目的とする．具体的には，pH，水酸化物イオン量，加熱時間を統一した上で，4種のアルカリ剤（炭酸カリウム，水酸化カルシウム，炭酸マグネシウムおよびコントロールの水酸化ナトリウム）を用いてこんにゃくゲルを調製し，回転式レオメーターを用いて動的粘弾性測定を実施した．その結果，同一のpH条件下においても，金属イオンの種類によってゲルの物性に差異が出ることが明らかとなった．とくに流動転移指数に着目すると，マグネシウムなどの水和力が高いイオンほど粘り強いゲルを形成し，カリウムなどの水和力が低いイオンほど硬く脆いゲルを形成した．金属の価数や微小なpH変化は構造に大きく影響しなかった．以上より，アルカリ剤に含まれる金属イオンの種類によって，多様な食感をもつこんにゃくゲルを創出できる可能性が示唆された．

In the chemical isomerization of common sugars to rare sugars, browning of the reaction mixture due to byproduct formation remains a major challenge. In this study, two aldopentoses, two aldohexoses, and three aldo-disaccharides were utilized as substrates to investigate how the heating rate from room temperature to approximately 115°C at 0.754±0.011 and 0.401±0.007 °C/min (fast vs. slow heating) influences both ketose yield and the degree of browning, the latter of which was evaluated by the change in absorbance at 440 nm (ΔA₄₄₀). For all tested sugars, ΔA₄₄₀ was markedly lower under fast heating than under slow heating conditions during rare sugar production. This trend suggests that the activation energy for isomerization is higher than that for the concurrent browning pathways. Furthermore, the tendency for browning followed the order of pentoses > hexoses > disaccharides. These findings demonstrate that fast heating provides a practical strategy to suppress thermal degradation and browning while maintaining efficient rare sugar production.