For basic studies on heat inflation of dried starch paste, methods for preparation, drying and heat inflation of starch paste were examined.
The appropriate method examined was as follows:
1. Preparation of starch paste starch sluries(20g of potato starch, water with 1.5 times of dry starch) in hi-zex film were pre-gelatinized at 70-80°C, pressed to about 2mm in thickness, and heated in boiling water bath for 5min after heat sealing. Immediately, the paste was pressed to 2mm in thickness again, stored over night at 20°C, cutted to piece 14mm in diameter, was dried at 45°C for 4hr, and kept at 30°C for about a month in 80% relative humidity.
2. Heat inflation of dried paste; the paste was inflated by two infrared lamps for 30 sec with controlling the surface temperature from 100 to 170°C, or by flying by oil at 180°C.
3. Evaluation of inflation: the volume and hardness of product was measured by Seed-substitution methods and Autograph, respectively.

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Effects of starch properties on heat inflation were studied by the method described in the previous paper.
1. The higher the maximum viscosity of starch in amylogram, the larger the inflation rate of paste.
2. The small inflation rate were found in products prepared from starch contained higher amount of calcium and magnecium. This finding was also shown in the starch containing high inorganic phosphorus.
The maximum inflation rate was found in the product prepared from the paste of about pH4.0.
3. There was no correlation between the size of starch granule and the inflation rate. But, the hardness in the products using large starch granule(>40μ)were decreased slightly as comparison with other separated starches(>10μ, >20μ).

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1) Blend juice was produced by the addition of 10, 30, 50% of reconstructed Valencia orange juice(total carotenoids: 0.84mg% and 0.46mg%)to straight Unshiu juice(t.c.: 2.02mg%)and reconstructed Unshiu juice(t.c.: 0.79mg%). Carotenoid pattern of blend juice coincided with the calculated carotenoid pattern when the total carotenoids of both original juices were almost equal. On the other hand, the differences between the calculated pattern and measured pattern was large concomitantly with the increase in the differences in total carotenoids contents between were both original juices.
2) The two carotenoids groups of Dt(total diols)and M(monols)were changed remarkably in the carotenoid patterns of blend juices made by Unshiu juice and Valencia orange juice. When the total carotenoids of both original juices were almost equal, the blended ratio of these original juices could be estimated easily by the measurement of Dt/M value in blend juice.
3) When the total carotenoids and carotenoid pattern were known distinctly, blended ratio of two or three original juices could be estimated by the conditional least-squares method using a computer and this is possible even in the case of different total carotenoids in these juices.
4) These results show that the blended ratio of Unshiu juice and Valencia orange juice are roughly estimated by determining the total catrotenoids, Dt/M value and pulp contents when the total carotenoids and carotenoid pattern of both juices are known distinctly.

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For making pidan from quail's egg, the eggs were immersed in the brine consisting of 5% sodium hydroxide, 10% sodium chloride and 2% black tea for 14 days at 25°C. After the immersing, the eggs were fished out to be allowed to ripening for 7 days at room temperature. In the egg yolk, the amounts of choline-containing lipids decreased rapidly to 14% of that contained in fresh yolk during the immersing period, while the amounts of glycerophosphorylcholine increased gradually to a maximum value on the 14th day of the immersing. In the egg white, both the amounts of glycerophosphorylcholine and free choline increased gradually from the 3rd day of the immersing. The phosphatidylcholine prepared from fresh egg yolk was incubated with 0.5 N aqueous solution of sodium hydroxide at 30°C. The lipid was hydrolyzed rapidly, and formed glycerophosphorylcholine and free choline. After 9hr of the incubation, the conversion of the lipid to glycerophosphorylcholille and free choline were 25% and 55% respectively. Hydrolysis of glycerophosphorylcholine in the alkaline solution was also studied. These results suggest that a hydrolytic pathway of phosphatidylcholine in the egg yolk during pidan-making is as follows, phosphatidylcholine→lysophosphatidylcholine→glycerophosphorylcholine→free choline.

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Betaine compounds in Satsuma mandarin(Citrus unshiu Marcovitch)juice were analyzed.<Br>Composition of betaine compounds consisted of 96.5-97.5% of L-stachydrine, 1.5-2.5% of betaine and 1% of trigonelline as hydrochloride.
In order to make an index for juice qualities in commercial citrus products, monthly value of betaine compounds content in 54 foldconcentrate Satsuma mandarin juice from November to February produced in Ehime, Saga and Wakayama prefecture were measured. The mean value of 251mg% with standard deviation of 41.1mg% was obtained as betaine. No difference among processing months and origins were observed on the significant level of 5%.<Br>Storing in a glass bottie at room temperature for one year, betaine compounds were decreased by 5-6% for single strength juice and by 7-8% for concentrated juice

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Citrus Unshiu ("Satsuma" orange) was irradiated by electrons of 0.2-1.5MeV, from both sides with inversion of the fruit, and dose distribution on the surface of fruit was determined by cellulosetriacetate film(CTA)as a dosimeter. When the fruit was irradiated on the center-line of conveyor, the dose on the equator of fruit increased with an increase of energy of electrons. This implies that the equator of fruit is exposed doubly. Therefore, dose uniformity of surface decreased with increasing energy of electrons. On the other hand, when the fruit was irradiated at the position far from the center-line of conveyor, the direction of electrons to a fruit affected dose distribution on the surface, and consequently dose uniformity decreased. The exposure dose distribution and the direction of electrons seem to be most important for the dose uniformity onthe surface of fruit.

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The effects of dose and dose rate to inhibit sprouting of onions(cultivar Sapporoki)were investigated for gamma irradiation in commercialscale. Onions harvested in September 1974 were irradiated in October with ⁶⁰Co gamma ray and stored at room temperature(1-24°C)for the subsequent periods of 7 months. The doses of 2, 3 and 5krad were very effective to inhibit sprouting throughout 7 months, but 1 krad was to a far less extent. The effective minimum dose to inhibit sprouting of onions was found to be 2krad. Any dose rate in a range of 5×10³-1×10⁵rad/hr was effective to inhibit sprouting.

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