Texture of castella on the market was investigated using a texturometer.
The correlation coefficients between hardness by texturometer and sensory test were significantly positive.
The values of hardness and cohesiveness by texturometer varied with the part of the crumb of castella.
Changes in texture of the crumb of castella caused during storage were examined. In the case of high quality castella, hardness by texturometer increased only slightly during storage. Also in the case of the highest quality commercial castella in this investigation, variations of the texture measurements at different times always stood at a minimum.
Concerning the texture evaluation of castella, correlation was found between the ratio of hardness (horizontal) to hardness (vertical) by texturometer using a needle plunger and the texture evaluation by sensory test.
These rheological properties should have a relation with the materials compositions and the process of preparation.

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Effects of CPTA (2-(4-chlorophenylthio)-triethylamine hydrochloride) on the accelaration of coloring of Citrus Uhshiu was investigated. CPTA aqueous solutions were sprayed at the concentrations of 1250ppm, 2500ppm and 5000ppm on whole trees planted in porous pots.
All of CPTA treated ordinary Unshiu fruits developed bright red color and the appearance of treated fruits became to that of Dobashibeni-Unshiu. Determination of carotenoid groups of CPTA treated fruit peel by thin layer chromatography (TLC) showed the remarkable increase of hydrocarbon carotenoid group (H group) content. The maximum content of H group which was resulted from CPTA treatment of 2500ppm was 9 times as much as non-treated ones. The content of the other carotenoid groups showed no significant difference between CPTA treated samples and non-treated ones.
H group of CPTA treated fruit peel was subdivided into 6 fractions by alumina-TLC with petroleum ether as solvent. These fractions were identified and relative content was determined: F₁: β-carotene+ζ-carotene (6%), F₂: ζ-carotene (4%), F₃: γ-carotene (7%), F₄: -carotene (8%), F₅: Cis-lycopene (15%), F₆: lycopene (60%). In non-treated samples, only F₁ and F₂ fractions were contained. The color development of fruit peel by CPTA treatment seemed to be caused by the activation of lycopene biosynthesis pathway and lycopene content was accumulated to about 12% of the total carotenoids.

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The volatile retention in the dried sucrose solution after freeze-drying was remarkably increased in the initial sucrose concentration of 30% and it was propotional to the sucrose concentration. It seems likely that the micellar colloid of sucrose is formed in the concentration of 30% and the associated sucrose molecules contribute to volatile retention in the sugar matrix. The electric conductivity of sucrose solution was measured to elucidate the above formation.
The electric conductivity displayed maximum value in the sucrose concentration of 30% and then decreased as the sucrose concentration increased. Moreover, its maximum point was shifted to the lower concentration of sucrose by further addition of such electrolytes as potassium chloride, calcium chloride, magnecium chloride, barium chloride, aluminum chloride and potassium sulfate. The shifting was evidently dependent on the molar concentration of the added electrolyte, but not on the electrolyte.
It is very tempting to suppose that the micellar colloid of sucrose might be formed in the concentration of about 30% and the maximum point of electric conductivity was shifted to the lower concentration of sucrose by associating with electrolyte.

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Dual walled capsules were made by a simpler method and their application possibilities were investigated. Oleoresins, essential oils and oil-soluble food colours were encapsulated into dual walled capsules (O/W/O' type) by using a multiple emulsion system. The dual walled capsule preparations were obtained through the three steps as follows.
The first step; the oil-soluble materials were mechanically emulsified into an aqueous solution of gum arabic and gelatin with an emulsifying agents so as to form an O/W type.
The second step; the O/W emulsion was mechanically emulsified into melted hardened oil and thus an O/W/O' emulsion was formed.
The third step; the O/W/O' emulsion was sprayed into a chilled room to be solidified into droplets.
These capsules have an unique dissolution pattern in ethyl alcohol and a relatively longer shelf life.
In addition to these useful points, dual encapsulated oleoresins and essential oils have merits as far as sensory evaluation is concerned.

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The manufacturing of dried skipjack, Japanese characteristic food, consists of principally cooking in steam and broil-drying processes. In order to improve the manufacturing of broildrying process, survey on the atmospheric conditions of the drying room with four floors was carried out. The temperature of the broil-drying room during the processing changed remarkably from place to place with the difference of 20°C between the highest and the lowest even on the same floor. The highest temperature of the room was detected on the first floor, being followed by fourth, third and second floor in this order. The amount of CO₂ and CO in the broil-drying room during smoking the firewoods was 2% and 0.5-1% respectively, and the amount of CO₂ on the first floor was raised up to 9.2% when the firewoods were burnt out. The desirable range of the atmospheric condition in the broil-drying room was: temperature, 60-100°C and relative humidity, 40-70% for the production of dried skipjack.

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Effects of γ-irradiation on the germination ratio and growth length of cultivated Kaiware radish (Raphanus sativus, Linn.) seed were investigated.
Low dose irradiation of 1-10 Krads resulted in the increase of germination ratio and growth length and high dose irradiation of 100-1000 Krads suppressed them compared with the nonirradiated samples. Low dose rate (90 or 270Krads/hr) irradiation was much more effective on the suppression of germination ratio and growth length than those of high dose (900 Krads/hr) irradiation when the seeds were irradiated at the same dosage.
The organic acid mixtures related to the TCA-cycle in cultivated seed were measued by automated assay. At the high dose irradiation, the total acid contents were increased during germination of the seed, on the other hand most of organic acids except lactic and oxaloacetic acid were decreased. At the low dose irradiation, several organic acids such as acetic, succinic, oxaloacetic, glyoxylic, malic and cirtric acid were increased as well as the total acid contents. The organic acid pattern (TCA-acidograph) was also different between the seed irradiated before germination and the seed irradiated after germination.

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The object of this report is to describe the isolation procedure and functional properties of protein concentrates from ce11s of newly-isolated yeast, Hensenula sp.
Yeast protein concentrate was prepared with a yield of about 60% by ordinary alkali extraction. Yeast cells were incubated at 30°C for 60minutes in 0.05 N NaOH solution, centrifuged and extracted protein was precipitated by the addition of mineral acid to pH 3.4. The yield of protein increased slightly in case of alkali-extracting at higher temperature and it's nucleic acid content reduced to about 1%.
Cellular RNA was preferentialy released from freeze-dried cells with a rate of 90% or more by incubating at 45°C for 60-120 minutes in 0.02M phosphate buffer at pH 7.0. The rate of leakage of RNA was increased by applying "heat shock" at 55°C for 15 seconds during early incubating period. It was found to be necessary to incubate at higher temperature (55°C) in case of fresh yeast cells. The protein concentrate of low nucleic acid content was also obtained by using calcium chloride as a precipitant of protein.
The viscotic behavior to alcohols and viscosity change in alkali solution of the isolated protein were similar to that of soy protein. Water retention (at 4°C or 100°C) and emulsifying capacity of isolated protein were not inferior to soy protein and milk casein and especially it was found that Protein concentrate precipitated by the addition of calcium chloride was superior to casein.

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Automated assay of organic acids related to the TCA-cycle in Kaiware radish seed (Rephanus sativus, Linn.) was investigated. Hitachi liquid chromatography was improved so as to be used as a silica-gel column with organic solvent. Standard mixture of eleven organic acids related to the TCA-cycle were determined with stable reproducibility and seven of eleven organic acids showed high coefficient of correlation of reproducibility of O.95 or higher.
Organic acids mixtures from different growth stage of the radish seed which was cultivated in the dark room at 20°C were carried out by this method. Twelve organic acids with one unknown were detected and most of them increased with growth except of lactic acid.

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Gels like Tofu were prepared from soybean protein isolate by coagulating with calcium chloride. The gels were heated in an autoclave at 132°C for 5 min, being soaked in different salt solutions at around pH 8.5. The texture, expansion ratio to the original gel and color were extremely infiuenced by characteristics of salt solution used.
As far as present experiment concerns, gels heated in ammonium citrate or ammonium phosphate were superior in expansion property, color and taste.

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