NIPPON SHOKUHIN KOGYO GAKKAISHI
Print ISSN : 0029-0394
Search
Advanced search
OR
Browse
Search
Volume 15, Issue 2
Displaying 1-8 of 8 articles from this issue
Show all abstracts
    • |<
    • <
    • 1
    • >
    • >|
  • Studies on the Dehydration of Agar-gel by Consolidation and the Absorption of the Consolidated gel
    KANEO HAYASHI, HAJIME KOBAYASHI, MASAKI MIYABE
    1968 Volume 15 Issue 2 Pages 53-58
    Published: February 15, 1968
    Released on J-STAGE: March 08, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.15.53
    JOURNAL FREE ACCESS
    Show abstractHide abstract
    To elucidate the water-holding mechanism of agar-gel, consolidation and absorption characteristics were investigated. Soilconsolidometer was found to be available for evaluating the consolidation characteristics of agar-gel when the gel was not of too low concentration. On 2% gel, extent of dehydration increased, and water-permeability decreased remarkably by increasing the compression of the gel to 0.071kg/cmcm2, while they showed almost constant values at the compression of more than 0.3kg/cmcm2. Dehydration by compression increased and water recovery of consolidated gel decreased when 5×10-3% organic acids were added. Similar trend of results were observed also on addition of 10-1-10-4% sodium hydroxide. Alcohol reduced water recovery significantly. Water recovery of dried gel decreased linearly by increase in the extent of dehydration. The recovery value for dried gel was lower than that of compressed gel. Developement of a more suitable equipment to measure the consolidation of agar-gel was considered to be necessary for further study.
    View full abstract
    Download PDF (332K)
  • Studies on Freezing and Freeze-drying of Foods
    Part VII. Characteristics of moisture equilibria in dehydrated foods (II)
    KAZUO SHIBASAKI, SHIRO OTANI, TAKEHIKO TOKIDA
    1968 Volume 15 Issue 2 Pages 59-66
    Published: February 15, 1968
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.15.59
    JOURNAL FREE ACCESS
    Show abstractHide abstract
    Equilibrium moisture sorption isothermes obtained for twenty-three dried foods by vapor pressure method with modified Taylor apparatus were transformed into BET and Henderson isotherms by BET and Henderson formulas. The isotherms were classified into four types based on the numbers of linear components, which were named "localized isotherms" (LI), contained in each isotherm: one-LI-, two-LI-, three-LI-types and the type represented a group which didn't follow the Henderson formula. The characteristics of each type were explained mainly by graphics on the typical examples. Corelation between this classification and the one by food constituents was not so clear as in the previous report based upon the BET classification, presumably due to the complexity of the factors affecting the forms of the isotherms. An intersection of LI is supposed to represent the change in the mode of water-binding. For giving the physical interpratation of intersections, many kinds of calculations were made, but no sufficient results were obtained.
    View full abstract
    Download PDF (429K)
  • Effect of Oxyethylene-higher-aliphatic-alcohols Treatments on Satuma Orange during Storage
    CHIAKI OGAKI, SYUJI MATSUMOTO, ZIRO KITAO, KOYU MATUDA, TETUZI TOKITA, ...
    1968 Volume 15 Issue 2 Pages 67-72
    Published: February 15, 1968
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.15.67
    JOURNAL FREE ACCESS
    Show abstractHide abstract
    Pre-and post-harvest treatments of Satuma orange (Citrus unshiu) with 5% OED Geen (trade name, an emulsion product containing 10% oxyethylene docosanol and 3% Na oleate as main components) resulted in lower transpiration and respiration of fruits during cold storage, however, they did not show significant effect on weight loss. Skin of the treated fruits after storage was thicker than that of untreated ones. In canning the stored fruits, the broken ratio of the treated fruits was slightly lower than that of untreated.
    View full abstract
    Download PDF (369K)
  • Studies on Tannin of Fruits and Vegetables
    Part I. Tannin of fruits of Rosaceous fruit-trees
    TOSHIO NAKABAYASHI
    1968 Volume 15 Issue 2 Pages 73-78
    Published: February 15, 1968
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.15.73
    JOURNAL FREE ACCESS
    Show abstractHide abstract
    Composition of tannins was investigated on unripe fruits of apricot, quince, apple, peach, Japanese pear, loquat, plum, and Japanese apricot, and on ripe fruits of pear and cherry. On the two-dimensional paper chromatograms, mobile and immobile associated tannins (AT) and several low molecular phenolic substances such as (+)-catechin, (-)-epicatechin, chlorogenic, and neochlorogenic acids were found for all fruit extracts. Contents of AT for eight unripe fruits were 70-92%, and those for ripe cherry and pear were both 52%. By treatment with 0.1N HCl, catechins, Chlorogenic acids, and mobile AT were produced from immobile AT, and with 2N HCl, cyanidin was produced. Such degradation of AT occurred to smaller extent also when its aqueous solution was boiled. It was, therefore, presumed that the immobile AT was the associated compound of catechins, chlorogenic acids, and leucocyanidin. This AT was not oxidized by polyphenol oxidase of those fruits, and consequently, the browning of fruits was considered to be due to the enzymic oxidation of low molecular phenolic substances.
    View full abstract
    Download PDF (4469K)
  • Production of Seaweed Food with Cellulase
    ITARU FUKINBARA, NOBUO TOYAMA
    1968 Volume 15 Issue 2 Pages 79-82
    Published: February 15, 1968
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.15.79
    JOURNAL FREE ACCESS
    Show abstractHide abstract
    Effect of three organic acid salts on maceration of kelp was examined. By soaking in 1.0% Sodium citrate, the kelp was successfully jellied. Sodium oxalate exhibited the effect of similar level, while the effect of sodium lactate was significantly less than those two. The cell-walls was easily degraded, the solubles in jelly increased, and the precipitates decreased by treating the saltmacerated kelp with cellulase. Some easy-to-serve foods were prepared from this cellulase-treated jelly.
    View full abstract
    Download PDF (1927K)
  • Studies on the Application of the Cellulase Preparation to Food
    Part III. Clarification of fruit juice with the Aspergillus niger preparation (Vercellase)
    YUTAKA MISAWA, MAKOTO MATSUBARA, MAKOTO HATANO, MINORU HARA, TAKEO INU ...
    1968 Volume 15 Issue 2 Pages 83-87
    Published: February 15, 1968
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.15.83
    JOURNAL FREE ACCESS
    Show abstractHide abstract
    Clarifying effect of Vercellase on fruit juice was investigated. Maximum effect was obtained at pH 3.0, and the effect was not affected by pretreatment of the enzyme preparation with acidic buffer of pH 2-6. The suitable temperature for clarifying reactio
    View full abstract
    Download PDF (254K)
  • Advances in Refining of Edible Fat and Oil
    TETSUO SHIMADA
    1968 Volume 15 Issue 2 Pages 88-94
    Published: February 15, 1968
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.15.88
    JOURNAL FREE ACCESS
    Download PDF (447K)
  • [title in Japanese]
    1968 Volume 15 Issue 2 Pages 95-99
    Published: February 15, 1968
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.15.95
    JOURNAL FREE ACCESS
    Download PDF (358K)
    • |<
    • <
    • 1
    • >
    • >|
feedback
 Top