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Volume 23, Issue 9
Displaying 1-8 of 8 articles from this issue
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Part I. Relation between NaCl content of dried noodle(udon)and its equilibrium moistureSHIGEHISA SHIBATA, HIDECHIKA TOYOSHIMA, TORU IMAI, YUKO INOUE1976 Volume 23 Issue 9 Pages 397-403
Published: September 15, 1976
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSIn the manufacturing process of dried Japanese noodle(udon), salt is added for the prevention of cracks on noodle. Relation between NaCl content and equilibrium moisture was hereby examined. Moisture contents of many dried Japanese noodles by JAS inspection were also investigated. The results obtained were as follows:
1. Water sorption isotherm of dried udon was remarkably influenced by added NaCl in atmosphere having high relative humidity over 60%. Equilibrium moisture of dried udons containing 5.39% NaCl(dry basis)was 6% higher than that of non-added NaCl udon at 86% relative humidity.
2. As for teperature, equilibrium moisture of dried udon at 30°C was 0.6-0.8% lower than thatof 20°C.
3. Equilibrium moisture of dried udon was approximately 1% lower than that of original flour itself in case of non-added NaCl.
4. Moisture contents of dried Japanese noodle showed considerably lower mean value than the inspection standard. Mean values of several noodles were:
Hiramen, 12.92%; udon, 12.79%; hiyamugi, 11.74%; and somen, 11.46%.View full abstractDownload PDF (383K) -
DANJI NOMURA, ISAO HAYAKAWA1976 Volume 23 Issue 9 Pages 404-408
Published: September 15, 1976
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSReverse osmosis is a membrane process which has advantages over other means of removing water from juices.
Orange juice was concentrated with cellulose acetate membranes to illustrate the advantages and the current limitations of the process, and following results were obtained: In the process of concentration by this method, some organic acids in the juice permeated through the membrane. This phenomena seems to be good for an improvement of taste of juice. (2) On the retention of membrane stability, about two times concentration was most appropriate. (3) The pressure of operation was suitable in the range of less than 55kg/cmcm2.(4)The flow rate of juice in the system was appropriated in the speeds of 2.5l/min. Flux decline was hardly observed throughout all the periods of process.View full abstractDownload PDF (357K) -
SATOSHI MURATA1976 Volume 23 Issue 9 Pages 409-414
Published: September 15, 1976
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSIt was found that the drying processes of the water drop attached to the surface of Satsuma Orange(Citrus unshiu Marc.)were divided into two steps: (1) drying with the constant area of the attached base of the drop, and (2) drying with the shrinking area, The shrinking of the area began when the contact angle became sma11er than the critical value(backward contact angle), and the shrinking proceeded at a uniform rate that meant a constant radius of the curvature of the drop. From these observations the following formulae for the estimation of the drying period were derived:
t=2√w0wcr/0.8/R, w0/0.8<wcr
t=(w0/0.8+wcr)/R, w0/0.8>wcr
where R: average drying rate per unit wetted area [mg/mmm2·sec]
w0: initial average mass of water per unit area of the orange surface [mg/mmm2]
wr: critical mass of water drop per unit attached area to the surface determined by the critical contact angle (φcr=10°27')[mg/mmm2]
The calculated values by the formulae agreed with the observed values.View full abstractDownload PDF (503K) -
MUNEYUKI NAKAGAWA1976 Volume 23 Issue 9 Pages 415-418
Published: September 15, 1976
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSPectic substance in green teas or tea leave were extracted fractionally to be determined by a colorimetric method of pectin with carbazole-sulfuric acid.
The pectic substance content of Hoji-cha (roasted green tea) was specially higher than that of other green tea, i.e. Gyokuro, Sen-cha and Ban-cha.
By heating Sen-cha at 170C, water solble pectin increased rapidly for from 5 to 8 minutes and then decreased slowly, while hydrochloric acid soluble pectin (protopectin) decreased continuously. The content of natrium hexametaphosphate soluble pectin in Sen-cha did not vary by heating.
Furtheomore, the molecular weight of water soluble pectin of Sen-cha decreased to 10000 or 40000 from 150000 by heating at 170C for 24 minutes.
The degree of esterification of Sen-cha pectin was 40-50% which decreased a little by heating at 170C.View full abstractDownload PDF (308K) -
Part II. Effect of ethanol on the frozen storage of bakers' yeastYASUO TANAKA, MARIKO KAWAGUCHI, MARIKO MIYATAKE1976 Volume 23 Issue 9 Pages 419-424
Published: September 15, 1976
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSIn our previous paper, we reported that the fermentation products play an important role on the injury of yeast cells in frozen dough. The purpose of present paper was to investigate the effect of ethanol and wheat flour on the injury of yeast cells during frozen storage at -20°C for 7 days.
Yeast cells of dormant state were not affected by the presence of ethanol up to 20%(v/v). The yeast cells fermented for 3 hours prior to freezing (3hr-cells) were considerably injured when frozen in distilled water, for storage. However, the frozen yeast cells were protected by the presence ofethanol, and considerable protective effect was seen in between 5-20% when frozen. Methanol, at 20% concentration, showed superior protective effect to ethanol for 3hr-cells. On the other hand, alcohols with more than three carbon atoms were considerably detrimental, and fermentation activity of the yeast cells were completley lost after frozen storage. Wheat flour showed protective effect, whereas the coexistence of wheat flour and ethanol was harmful, and the injury of yeast cells increased during frozen storage.View full abstractDownload PDF (537K) -
Challge of ultrasonic absorption in process of thermoreversible sol-geltransformation of aquerous solution of gelatin containing saccharoseMINEO WATASE1976 Volume 23 Issue 9 Pages 425-431
Published: September 15, 1976
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe change in absorption of ultrasonic waves on thermoreversible sol-gel transformation of aqueous of gelatin containing saccharose was measured using an apparatus of pulsed ultrasonic absorption on the fixed path method.
Gelation point of the aqueous solutions of gelatin occurs in rapid and slow rates of cooling, the value being lower in the former caso than in the latter.
Rheological properties of the gelatin hydrogels containing saccharose and glucose were studied with the stress relaxation curves obtained by means of a chainomatic balance relaxometer.
Concentration of gelatin in the specimen gels was 11.4%, and saccharoseor glucose was added to those gels within 0-1.2mol/l and 0-2.5mol/l, respectively.
The elastic modulus, E1, in the six-element mechanical model increased with increasing concentration of glucose and saccharose.
Magnitude of E1 of the gelatin hydrogels containing saccharose was greater than that of glucose.
The rheological behavior of the gelatin gels containing saccharose and glucose may be explained from the view point of the hydrogen bond between the sugars and water.View full abstractDownload PDF (492K) -
SHINTARO KAMIYA, SACHIKO ESAKI1976 Volume 23 Issue 9 Pages 432-443
Published: September 15, 1976
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (745K) -
1976 Volume 23 Issue 9 Pages 444-447
Published: September 15, 1976
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (378K)
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