The gamma irradiation of vienna sausages has been investigated in extending their shelf-life. Package irradiation is suitable for irradiation of vienna sausages in large quantity; however the unevenness of dose distribution occurs in the irradiated package. The dose distribution in a 20×30×30cm package of vienna sausages (ρ=0.27g/cm³) was measured with a Fricke of PMMA dosimeter, to examine the irradiation conditions for reducing the unevenness. The unevenness in the y-direction (horizontal) was only little. The variation in exposure dose in the z-direction (vertical) affects largely to the overall unevenness. The unevenness in the z-direction decreases by alteration of the specific activity ratio in this direction of the source rod. The unevenness in the x-direction (depth) can be decreased by irradiation at a low dose rate using a high activity source. The dose uniformity in the package was 1.13 at dose rate 1.7×10⁵R/hr with the 140, 000 Ci source.

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The inhibitory effect of buckwheat seed extract on the assay of glucose by glucose oxidase-peroxidase-chromogen methods was demonstrated. The inhibitory effect was caused by substances in the extract, and act as inhibitor on peroxidase system used in this enzymatic glucose assay system. The inhibitory effect is unchangeable by diastase digestion, heat, acid and alkali treatments. The inhibitory substances in buckwheat seed extract, which are absorbed by charcoal and eluted efficiently by 80% ethanol, were fractionated by gel-filtration on Sephadex G-10 column. The gel-filtration gave three active fractions, one of which showed about 11 times inhibitory power against that of starting material.

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Mixtures of sugars and water were heated in a closed or an open type mixer, and the retentions of d-limonene in dried powders and tendency of sugar crystallization were observed. The mixtures heated in the closed type mixer showed high retentions of d-limonene and anti-crystallizable tendency, and the mixtures heated in the open type mixer resulted in reverse. It became more difficult to obtain amorphous solution, as the solid content of crystallizable sugar was increased, and more easily, as the content of water was increased. It was supposed that two types of concentrated sugar solutions existed. The one is micellar colloidal solution and the other is that each sugar molecules are dispersed at random distribution. When sugars are dissolved in a high concentration, it may be micellar colloidal solution, in which micellar colloids are consist of same kinds of molecules. In molecular-dispersed solution, another kinds of sugar molecules are bound with together by hydrogen bonding. Both heating effect and solvent effect might be important to change from the micellar colloidal solution to the molecular-dispersed solution. Amorphous sugar powder prepared as mentioned above can easily form desirable solution with a little amount of water, even if it is not enough to dissolve the whole amount of sugars.

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In locking of the volatiles in the dried carbohydrate solution, high sugar concentration caused more retention of volatiles. An extreme off-flavor was occurred during storage if the dried carbohydrate powder which locked volatiles made caking. The effect of moisture content in the carbohydrte solution was determined by the retention of acetone and d-limonene and storage durability in the dried product. The carbohydrate solutions containing more than 50% of disaccharides and 7-20% of water were used as model solutions. The rentention of acetone was little and influenced by the concentration of carbohydrate, while that of d-limonene was high and constant. It was observed that puffing with vacuum drying eliminated the rentention of volatiles. From the result of caking during storage with samples of lemon oil in carbohydrate, the caking was increased with the moisture content with more than 3%, and it was depended on the storage temperature or the composition of carbohydrate.

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The anthocyanin pigments of red garlic (Allium sativum L.) and red onion (Allium cepa L.) were extracted with 0.01% HCl in methanol and purified by paper chromatography. The purified pigments were identified by chromatographic, spectral and chemical properties of each anthocyanins, anthocyanidins and sugar moieties. Red garlic and red onion anthocyanins were separated 7 or 8 bands by paper chromatography. The anthocyanin pattern of red garlic was very similar to that of red onion. The major pigment of red garlic and red onion was cyanidin 3-glucoside. Cyanidin 3-laminariobioside which recently reported to occur in spanish red onion was found in two varieties of red onion in Japan.

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The flavor of peel oil from citrus unshu irradiated with 150 krad cathode ray were investigated by gas chromatography. The sample irradiated and stored for 30 days showed browning and unfavorable odor although the degree of the browning was not same as the report of OJIMA et al. The yield of essential oil showed only a slight difference in all samples. Some changes were found in the carbohydrate components immediately after irradiation, whereas some changes were detected in hydrocarbon components, especially d-linonen and pinene after storage of irradiated samples. Unfavorable oder might be caused by the changes of quantitative ratio of the components.

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