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Volume 24, Issue 8
Displaying 1-9 of 9 articles from this issue
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KANICHI SUZUKI, KIYOSHI IHARA, KIYOSHI KUBOTA, HIDEAKI HOSAKA1977 Volume 24 Issue 8 Pages 387-393
Published: August 15, 1977
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe heat trader coefficient in the constant rate period of food drying by hot air has been studied in this work. The samples used were agar gel, carrot, and Sweetpotato. The samples were spherical, cubic, cylindric or slab-shaped. The heat transfer coefficient could be represented in a Nusselt type equation, Nu=2.0+αRep1/2Pr1/3, as for a single droplet of pure solution. But, α values obtained were slightly larger than the reported values of α, which mostly ranged from 0.55 to 0.65, under our experimental conditions. To the non-spherical samples, the above equation also could apply with the same α value as to the spherical samples if the equivalent diameters presented by Pasternak et al. were used. We also found that the heat transfer coefficient was influenced by the humidity of air and increased with the rise in relative humidity at any level of temperature.View full abstractDownload PDF (444K) -
KINICHI ISHIDA1977 Volume 24 Issue 8 Pages 394-397
Published: August 15, 1977
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSEffects of moisture content and ratio of corn syrup and sucrose on physical properties of a highly sweetened condensed agar jelly were examined during gel setting process.
The ultimate strength(G)of a jelly which contained more concentrated corn syrup and less moisture increased as the cooling time proceeded and reached to the highest final value. The G value of a jelly of a higher moisture content settled more rapidly, but the final rigidity remained to be lower value. Generally, the value of stress/strain of jelly increased rapidly at the first stage of cooling. However, the changes of these value of jellies which solely contained corn syrup were remarkable than those of other type of jellies. The break down values(BD: decrease of load at breakage of sample)of jellies which contained about 25 to 27% moisture remarkably increased through the cooling process. The value of BD/G of a jelly which solely contained corn syrup was smaller than those of jellies of other formulations containing sucrose.View full abstractDownload PDF (244K) -
MASANOBU KODAMA, SATOSHI AKAMATSU, YASUMORI BESSHO, ATSUSHI OWADA, SUS ...1977 Volume 24 Issue 8 Pages 398-403
Published: August 15, 1977
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe fruit quality and some components of juice, harvested from forty year old Satsuma mandarin (Citrus unshiu Marc.) tree which had been cultivated under several nitrogen fertilizing conditions for about ten years, were discussed.
1) The fruit weight, peel ratio, brix of juice, Kjeldahl nitrogen and amino nitrogen contents increased as the nitrogen fertilizer application increased.
2) No definite tendency was observed in changes of ash and ascorbic acid content.
3) Alkalinity of the juice increased as the nitrogen fertilizer application increased but the phosphorus contents diminished on the contrary.
4) Arginine, aspartic acid, serine fraction, proline and alanine increased as the nitrogen fertilizer application increased.
Those amounted to about 70-90% of total free amino acid in Satsuma mandarin juice.
5) It was found that the amino nitrogen content of juice was defective in Japanese Agricultural Standards (more than 20mg%) at low nitrogen fertilizing conditions.View full abstractDownload PDF (398K) -
MASATOSHI MANABE, TAKAYUKI TARUTANI1977 Volume 24 Issue 8 Pages 404-408
Published: August 15, 1977
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSWhite-pulp peaches (var. Okubo) at marketing ripeness were ripened in the rooms of 25, 30, 35 and 40°C. They were canned following usual procedures.
The firmness of peach pulp decreased rapidly during the 3 day-ripening period at 25 and 30°C. However, it remained almost constant for 3 days at 35°C and for 6 days at 40°C. A decrease in hydrochloric acid-soluble pectin and an increase in water-soluble pectin in alcohol-insoluble solids prepared from ripened peach pulp were observed in every experimental group. The changes in pectic substances seemed to be most marked at 25 and 30°C during the first 3 day-ripening period. At 35 and 40°C, however, there was relatively a little conversion of hydrochloric acidsoluble pectin into water-soluble pectin. The firmness of canned peach pulp was considerably less than that of fresh pulp. But the change in firmness of the fresh and canned pulps was essentially the same.
The above experimental results and organoleptic tests suggested that the most desirable temperature range for ripening after harvest was in 25 to 30°C. Temperatures above 30°C should be avoided.View full abstractDownload PDF (332K) -
HIROYASU OKA, YASUNOBU UEOKA, KIYOBUMI NISHIKAWA1977 Volume 24 Issue 8 Pages 409-413
Published: August 15, 1977
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe buffer action of lizard fish, white croaker, grub fish, horse-mackerel and frozen Surimi of Alaska pollack used mainly as material fish of fish-cake in Ehime prefecture and the pH of heated fish meat changed by addition of glucono delter lactone(GDL)to these material fish meat were investigated.
The results obtained were as follows;
1. The buffer action of fresh fish meat was different in each species and the strength affected on the pH decrease of heated fish meat caused by GDL addition.
2. The buffer action of non bleached fish meat was greater than that of bleached in any fish species.
3. In case of mix usage of fresh fish meat and frozen Surimi, the pH decrease of heated fish meat caused by GDL addition got smaller as the ratio of adding frozen Surimi increased. It was presumed that the sodium polyphosphate being added in frozen Surimi were caused.
4. The buffer action of grinding fish paste with sodium chloride was varied with additives such as sodium glutamate, sodium polyphosphate, and the pH value of fish-cake containing GDL would be consequently varied with sort and amount of additives.View full abstractDownload PDF (388K) -
MUTSUO AOKI1977 Volume 24 Issue 8 Pages 414-416
Published: August 15, 1977
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSDesalting method in the process of pickling was improved in order to reduce the amount of water and time. Compressed liquid was treated with activated carbon for reutilization. As for the reduction of water and time the desalting after compression of the pickles with the rotary-separation type was more effective than that with the flowing water type. By mixing 1.5g of powderd carpon per 100ml of the compressed liquid, colorless and odorless liquid could be obtained for the reusing in the process of pickling "Fukujinzuke."View full abstractDownload PDF (205K) -
SACHIO MOTEGI1977 Volume 24 Issue 8 Pages 416-419
Published: August 15, 1977
Released on J-STAGE: March 08, 2010
JOURNAL FREE ACCESSPolyvinylidene chloride film(Saran Wrapr)was used for cover of container or dish during cooking by microwave oven(2450 MHz). When edible oil was cooked by microwave oven for 4-5min, the temperature reached to over 160°C So, it is thought that Saran Wrap can not apply the directed contact with edible oil or fatty foods. On the other hand, Saran Wrap did not become hot by microwave oven heating, and amounts of global migrants from Saran Wrap into food simulants did not increase when it was immersed in food simulants and heated by microwave oven. It is concluded that use of Saran Wrap for microwave oven cooking, contact with all kinds of foods may be used safely except edible oil and highly fatty foods.View full abstractDownload PDF (309K) -
MOTONOBU YOKOSEKI, TATEO FUJII1977 Volume 24 Issue 8 Pages 420-431
Published: August 15, 1977
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSDownload PDF (1021K) -
1977 Volume 24 Issue 8 Pages 432-434
Published: August 15, 1977
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (290K)
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