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Volume 17, Issue 6
Displaying 1-9 of 9 articles from this issue
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Part V. The colour development of tannin by iron ionTOSHIRO NAKABAYASHI1970 Volume 17 Issue 6 Pages 231-236
Published: June 15, 1970
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe effects of the iron salts, oxidation and reduction, temperature, pH, and organic and inorganic acids on the colour development of various tannins and low molecular polyphenoles by iron ion were studied. The colour developed by ferric ion and was reduced by ascorbic acid. With the ascent of pH value, optical density increased and the λ max. shifted to short wave length side. The increase of the colour intensity was observed at high temperature. Polybasic acids, such as citric, tartaric, malic, and phosphoric acid which have the chelating action to iron, prevented the formation of phenol-iron complex and several foods containing these acids showed little discoloration by iron. Chelating action of polyphosphoric acids, phytic acid, and EDTA was remarkedly affected by pH and differed on the same pH. It is obvious from these results that the discoloration of food caused by iron ion is prevented by the acidification with polybasic acid, the addition of ascorbic acid, and the use of chelating substance which acts at the pH of foods.View full abstractDownload PDF (299K) -
Part II. Isolation of green pigments of canned oysters and their physico-chemical propertiesHIROMITSU OSADA, SHIGERU OTSUKA1970 Volume 17 Issue 6 Pages 237-241
Published: June 15, 1970
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSIn the previous paper it was reported that the green pigments of canned oysters are separated into three components. Further investigation showed that they can be further separated by organic solvents into five components containing copper.
Results from the absorption spectra, thin layer chromatographies, solubility examination, infrared spectra and micro analyses indicated that they are not chlorophyll a or copper chlorophyllin a, but they are similar to copper phaeophytin a or copper phaeophorbide a.View full abstractDownload PDF (205K) -
Part VII. Several problems under a current processing methodTAKAAKI MANABE1970 Volume 17 Issue 6 Pages 242-246
Published: June 15, 1970
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSInvestigations on the problems in the processing to make heavy syrupped product of Japanese chestnut were carried out.
It was proved to be effective to cut off the vertical surface part as possible as thin and the other parts as possible as uniformly in order to increase the yield of edible portion by hand-peeling of the endcarp with a knife. However, the removed thickness of the apex, the fruit stalk and the suture parts was indifferent to the yield.
The ratio of peeled portion to whole edible portion rather than to whole nut including the husk was more suitable as an indicator of peeling yield from the view point of processing. Since the difference of the yield when the surface is peeled in 1mm depth and that of the current hand peeling differed considerably from variety to variety, there is problem to be solved for the current peeling method.
The amount of gas outbreak in edible portion during warming process increased along with the raise of water temperature especially from 50° to 60°. Hence it seemed to be adequate to warm at 60-65° in order to eliminate the inner gas of the edible portion of chestnut.View full abstractDownload PDF (302K) -
Part VIII. A trial for removing both inner peel and the most outside layer in the edible portion of chestnut with chemical reagentsTAKAAKI MANABE1970 Volume 17 Issue 6 Pages 247-251
Published: June 15, 1970
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe edible part of chestnut was divided into three parts, i.e. outer part, intermediate part and inner part by hand shaving method for analysis. The outer part was less in the content of moisture and higher in the content of the other constituents, especially starch, total nitrogen and minerals than the inner part.
Perchloric acid, hydrochloric acid and nitric acid were effective to remove both the inner peel and the outside layer of chestnut. The heat treatment should be proceeded below 53°C, in order to avoid hardening the surface layer over 53°C. The best condition was obtained by the treatment with 2% mineral acid at 50°C for 30min.
The yield of the edible portion to the whole chestnut will be necessary to kept under 60% in order to keep the shape of the peeled one well when the mineral acid is employed.
The hardening of the edible portion of the chestnut when mineral acid is used for peeling was accompanied by the lowering of pH value suggesting the relationship of water-soluble protein.View full abstractDownload PDF (2361K) -
MINEO WATASE1970 Volume 17 Issue 6 Pages 252-256
Published: June 15, 1970
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSStress relaxation curves of pectin gels of 5.4-8.5% over the temperature range of about 9-25°C up to 2hr. have been obtained using a chainomatic balance relaxometer. Those curves were represented using a 6-elements mechanical model consisting of 3 Maxwell elements in parallel, and the following results are obtained.
1) The instantaneous elastic modulus, E0, and the elastic constant, E1, of the Maxwell element with the longest relaxation time, τ1, are approximately proportional to C1·7 and C1·8, respectively, where C is (wt%) percentage of pectin.
2) An apparent activation energy obtained from the temperature dependence of τ1 is a nearly constant value of about 7-8kcal/mol.
From the results described above, it may be said that the concentrated pectin gel which was experimented by this author has a constant three dimensional network structure independent of its concentration.View full abstractDownload PDF (236K) -
JUSAKU TAKAHASHI1970 Volume 17 Issue 6 Pages 257-259
Published: June 15, 1970
Released on J-STAGE: March 08, 2010
JOURNAL FREE ACCESS1. The substrates of the salted viscera can be obtained by adding in various ratios either the hashed liver or the homogenized alimentary canal to the homogenized liver. Then, these substrates must be added sodium chloride at 20g per 100g, and kept during 7 days at 30°C agita-ting once or twice every day for their fermentation and ageing. Finally, to the prevention of "Toxoplasmosis", pasteurization was performed for 50 minutes at 65°C.
2. It was confirmed that the salted viscera composed of the liver at 56%, the alimentary canal at 24%, sodium chloride at 16%, and sucrose at 4%, was most desirable on the taste, among the 22 samples of the salted viscera.
3. Concerning colouring matter for food, the addition of phloxine at 5-7 ppm to the salted viscera was most effective against its browning by pasteurization and other.View full abstractDownload PDF (205K) -
TOYOMICHI NISHIUCHI, CHIKAKAZU SHINGA1970 Volume 17 Issue 6 Pages 260-262
Published: June 15, 1970
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSAs the effect of carboxymethyl cellulose (CMC) is related to the distribution of carboxymethyl groups among each OH group in anhydrous glucose unit in many cases, in order to investigate the reactivity of the primary and the secondary OH groups of cellulose in the case of the preparation of CMC by organic solvent method, the quantity of dialdehyde group of the NaIO4 oxidized CMC of various degree of etherification (DS) was determined.
It is considered that in this condition of the reaction at least, the primary OH groups in cellulose are mainly subjected to carboxymethylation up to DS of about 1.0, but from the vicinity of 0.9 of DS the secondary OH groups in it become also to receive the reaction and above 1.1 the latter groups undergo exclusively.View full abstractDownload PDF (161K) -
AKIO ISHII1970 Volume 17 Issue 6 Pages 263-273
Published: June 15, 1970
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (629K) -
1970 Volume 17 Issue 6 Pages 274-277
Published: June 15, 1970
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (291K)
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