As for reimen (Korean noodle) made from various blended doughs of 40% starches (potato, sweet potato, cassava and corn)with 60% wheat by using a single screw extruder, the effects of heating process(85°C, 40min) after packaging on its physical properties were investigated. Cooking loss during boiling process for noodles of potato, sweet potato and cassava starches decreased by heating. Analysis with a tensipresser showed that cooked noodle of potato starch was hardened by heating. X-ray diffraction analysis indicated the formation of a little crystallites by heating. In spite of heating, noodles refrigerated for more than 5 days had the diffraction ring of 3b, 4a, 5a and 6a. We attempted to analyze the physical properties of the noodles by their viscograms. As the results of it, there were not re-gelatinization peaks for non-stored and before heating noodles of potato and cassava starches, but the peaks appeared by heating. ln the case of refrigerated samples for 10 days, the re-gelatinization peaks were observed for a11 the noodles. The temperatures at beginning gelatinization and at showing maximum viscosity became higher by heating. The effects were larger in the noodles of potato and sweet potato starches than in the noodles of cassava and corn starches.

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Detectability of foreign materials in beverage containers for recycle use by using soft X-ray image analysis was studied. The faint X-ray passed through the glass bottle which was consisted of high absorbent material for X-ray was measurable by using X-ray metal image intensifier. In specific conditions, the foreign materials in beverage container were separated by threshold value for brightness in soft X-ray original images. In the case of the containers had cylindrical form, the variation of brightness of container in original X-ray images by its consisted materials or form was canceled by derivative filtering for original images. Moreover, the differences of brightnesses between foreign materials and containers were emphasized. The combination of soft X-ray image analysis and the method for rotation of cylindrical container was effective in measuring without dead angle and was also able to reduce the error of detection.

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Factors which affect the viscosity and viscous polysaccharide of freeze-dried yams were investigated. (1) Three kinds of yam (Jinenjo (Dioscorea japonica), Thukune-imo (D. opposita) and Soro-yam (D. alata L.)) were freeze dried. The viscosity of freeze-dried Soro-yam was the highest. The decrease of the content of viscous polysaccharide in freeze-dried yams was most remarkable in Jinenjo. The sucrose content in Jinenjo was less than that in Soro-yam, suggesting that the sucrose content in yams affects the viscosity of freeze-dried yam bacause sucrose addition stabilized the viscosity of freeze-dried Jinenjo. (2) The change of viscosity was minimal during freeze drying, while there was a significant decrease in the content of viscous polysaccharide during storage. As storage temperature was increased, the viscosity of freeze-dried yam decreased during storage. Freeze-dried yam wrapped in nylon-polyethylene laminate absorbed water during storage. Water absorption of dried yam accelerated the viscosity change. (3) The viscosity of freeze-dried yam acidified before freeze drying decreased as the pH of the yam was lowered. (4) Viscous polysaccharide was purified with SDS-ethanol and freeze dried. During storage at room temperature, freeze-dried viscous polysaccharide changed from water-soluble to water-insoluble. It was ascertained that polysaccharide insolubility was one of the sources of the viscosity change of freeze-dried yam.

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We have examined the antitumor activity of extracts obtained from the fruiting body of Agaricus blazei Murill on Meth-A tumor (fibrosarcoma) cell growth using the double- or single-grafted mouse tumor system. Intra-tumoral administration of water-insoluble (fraction 1), water-ethanol-insoluble (fraction 2), the ammonium oxalate-soluble (fraction 3) and -insoluble fractions (fraction 4) resulted in an inhibition of tumor growth, in which fraction 3 contained the highest tumoricidal activity. However, oral administration of solid feed containing the respective fractions over prolonged periods (4-18 days), prior to tumor cell inoculation, resulted in no inhibition of tumor cell growth in the single-grafted tumor system. The fraction 3, after acid-treatment which resulted in no marked loss of tumoricidal acitivity as assessed by intra-tumor injection, also induced a significant inhibition of tumor growth via daily repetitive oral administrations 4 days prior to tumor inoculation, but not when given at the same time or after the tumor inoculation. Animals were totally unaffected at a single intravenous injection of this fraction. Simple acid-treatment of the fruiting bodies may contribute to increased absorption in the digestive organs, leading to increased transport to the tumor sites via the blood stream and tumorcytocidal activity in situ.

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High-water-content (40% (w/w)) W/O emulsions from substances containing fats and oils were prepared at a high emulsification rate by use of a microporous glass membrane, and the stability of emulsions prepared by the membrane emulsification method was assessed. As the indices of stability, variations in dispersed droplet diameter, viscosity, and oil separation rate over time were used. Even under the experimental conditions employed, by changing the pore diameter of the membrane, it was possible to control dispersed droplet diameter for the most part. From the standpoint of stability, when compared to the stirring emulsification method, variations in dispersed droplet diameter and viscosity of W/O emulsions were confirmed to be more stable, which is an advantage of using the membrane emulsification method. As an additional advantage, the stability of W/O emulsions prepared by the membrane emulsification method was not related to the dispersed droplet diameter size. In addition, with regard to the emulsification rate in this experiment, the dispersion phase flow rate through the membrane pores resulted in relatively little O/W interfacial tension, and a theory of flow through the membrane was understood. These results indicate that using the membrane emulsification method, it is possible to prepare at a practical level (high emulsification rate), a more stable, high-water-content W/O emulsion than is possible by means of the existing (stirring emulsification) method.

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Using a computer software (ANSYS) for the thermal analysis by finite element method, a computer simulation was carried out concerning temperature changes in loin ham in the thermal treatment process and these analyzed values were compared with the measured ones. Preparing a 1/8 division model of loin ham, thermal analyses were performed with a tetrahedral thermal solid 10 nodes 3-D space and element numbers of 1781. Thermal conductivity, density, and specific heat of the material used were 0.495 (W/m·K), 1.075×10³ (kg/m³), and 3.537×10³ (J/kg·K), respectively. In this thermal analysis, following results were obtained: the analyzed values were about 2°C higher than the measured value in drying process, about 6°C higher in smoking process, and about 2°C lower in cooking process. It revealed that, in drying and smoking processes, latent heat was taken off by evaporating the moisture of loin ham by heating and resulting in lower measured values than the analyzed ones. The thermal analysis of meat products using ANSYS is considered to be effective as a technique to know changes in their internal temperatures, however, it is desirable that further development will be carried out taking the accuracy of physical properties and latent heat into consideration.

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The volume changes of three kinds of beans (soybeans, adzuki beans and kidney beans) in soaking were determined utilizing the measured results of the particle density and the bulk density. The particle densities of samples were measured by the liquid displacement method using a pycnometer at several moisture contents and temperatures, respectively. Utilizing the definition of the specific volume (dry basis) and the moisture content (dry basis) and the defined equation for the coefficient of thermal expansion, a new empirical equation with three parameters relating moisture content and temperature to specific volume was derived. These parameters were determined by applying the non--liner least squares method to the equation, and the measured results agreed well with the calculated results from the new empirical equation. In addition, the bulk densities and the specific volumes in bulk, which are the reciprocal of the bulk densities, were related to the quadratic function of moisture content, respectively.

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From a green tea infusion, two kinds of polysaccharides, A & B, which have the molecular weight over 10⁵ (A) and of average 10⁴ (B), were separated by using gel-filtration column chromatography. The contents of these polysaccharides in the tea infusion were higher in high grade green tea made from young tea shoots. It was explained that cotton-like precipitates in green tea infusions were formed by the association of the polysaccharides with caffeine-catechins complex (cream down). The blood glucose concentration of normal rats was depressed by oral-administration of the plysac-charides.

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