The applications of multi-point mensuration method to the textural measurement of bread were investigated using a tensipresser.
Tensipresser, which is recently developed, has a sensitive senser, integrater, differentiater, data processing system and monitor scope. Using a tensipresser, a empirical formula about hardness of bread crumb could be obtained only once measurement exactly similar to the multi-point mensuration method using a texturometer.
These regression lines between hardness and biting clearances were most suitable for indications of firmness of bread crumb. Also the changes in firmness of bread crumb on staling with storage time could be expressed by the empirical formula of hardness, and which were different in exterior layer than interior layer of bread crumb. With respect to this regression line, y=ax+b, a and b could be used as indicator of firmness of bread crumb. For example, a was closely connected with the firming of bread crumb on staling and b indicated the relative firmness of sliced bread crumb which was practically bit off with plunger.
Ranking of firmness by sensory test in commercial bread was coincident with these indicators. The firmness of bread crumb differed with the section of bread crumb. The center of bread crumb was most soft and homogeneous texture about firmness.

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Effects of monochromatic lights on the photolysis of chlorophylls and their derivatives were studied.
Chlorophyll a and b were significantly degraded by irradiation with the wave length under 300 nm of ultraviolet light, and at the same time were considerably degraded by visible light around their absorption maxima.
Pheophytin a and b were also significantly degraded by irradiation with the wave length under 300nm of ultraviolet light, while in the visible region, their discolorations were not observed. Chlorophylline a and b were more susceptible to irradiation of light than chlorophylls, especially in the visible region.
The relative stability between chlorophyll a and b or pheophytin a and b to light varied with the solvent systems used.

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Maltol compounds in the refinery process were determined, and each concentration of sweet-aroma of refinery molasses was compared by sensory test. The concentration of maltol compounds in molasses increased as boiling step proceeded and reached a maximum in final molasses. The intensity of sweet-aroma perceived by sensory test showed a similary tendency. There was a close relationship between them. Maltol compounds were produced more easily by the thermal degradation of fructose and glucose that of sucrose.

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In connection with the solubilization phenomenon observed in the aqueous solution of soy sauce extract, the solubilization of cottonseed oil was investigated in the model aqueous system consisting of polypeptone and saccharose. The solubilization phenomenon occurred at the similar concentrations to the micelle forming ones of polypeptone and saccharose in the aqueous solution. The solubilizate became highly viscous and stabilized with the onset of the micellization of the aqueous solution and the increase of oil content, which paralleled to the increase in turbidity of the emulsion obtained by dispersion of the solubilizate into water. The upper limit of oil content in solubilization of the above system was considered as about 84%(v/v), which was far higher than that of the system containing soy sauce extract. The transparency of the solubilizate was maximized to almost 100% by adjusting the refractive index of the solution. Although heating to 90°C and pH change did not affect the phenomenon, the oil droplets dispersed in water cohered each other below pH 4.0. These results suggested some possibilities of applying the solubilization phenomenon of fats and oils into the aqueous system in food processing.

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The diffeiences in the mechanism of residual pesticide removal from tomatoes were studied on some detergents. Since the liquid detergent forkitchen use lowers considerably the surface tension of water by the action of surface active agent as main component, the organic pesticide such as Malathion is removed from tomatoes efficiently. However, the inorganic pesticide such as Bordeaux is little removed owing to the absence of builder. Citric acid lowers only slightly the surface tension of water, and hence the organic pesticide is scarcely removed in spite of considerable detergency for the inorganic pesticide such as Bordeaux. On the other hand, the detergent formulated with sugar fatty acid ester and potassium pyrophosphate exhibits a high detergency for the pesticides mentioned above because of containing both surface active agent and builder. In the weakly acidic region such as tomato washing, the following factors were shown to be at least important in the building action of potassium pyrophosphate: (a) the dispersion of soil particles in the detergent solution, (b) the capturing action of metal ions by ion exchange reaction.

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Sterilization method of liquid whole egg, growth and acid production of lactic acid bacteria in sterilized whole egg(SWE), and changes of some components of SWE during fermentation were studied.
Complete sterilization of liquid whole egg was obtained by pasteurizing 2 or 3 times at 58°C for 30 min and holding at 37°C for 2 or 3hr between pasteurizations at initial bacterial level of 5.1× 10⁴/ml or less.
L. acidophilus L 54 (L 54), L. casei L 14 (L 14), Str. faecalis F 904 (F 904) and Str. faecalis F 706 (F 706) grew well in SWE. Acid production of L 14 and F 904 was accelerated in SWE supplemented with glucose, lactose or sucrose, and that of L 54 and F 706 was accelerated with glucose or lactose.
During fermentation of SWE by resting cell of L 54, mainly lactic acid was produced and also a very little pyruvic acid, while about 90% of glucose was utilized after 16hr. After 10hr of fermentation, acetic acid was produced a little, but no other volatile fatty acids were found during 72hr of fermentation.

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In order to determine separately monosaccharides and sucrose of coffee independently from chlorogenic acids or brown pigment, active carbon column chromatography with the use of the mixture of active carbon and Celite(1:9w/w)and distilled water, were carried out. This method was also applied to other materials containing much polyphenolic compounds such as tea or burdock. The averrage contents of sucrose in coffees were as follows: green bean 7.02%, medium roast 0.33%, Italian roast 0.05%, and instant coffee 0.70%. In the course of roast, sucrose content decreased rapidly before the decrease of chlorogenic acids content and increase of brown color, and nearly diminished finally. Monosaccharide was not present in green and roasted beans, but some substance, presumed as low molecular carbonyl compound, was detected and its behavior on the active carbon column chromatography was similar as monosaccharide. The contents of this compound were as follows: green bean 0.18%, medium roast 0.28%, and Italian roast 0.13%, instant coffee 1.98% as glucose.

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Effect of purified yeast protein treated with ethanol on the qualities of breads was investigated through the experiment of orthogonal L₁₆ design with four factors by taking each at two or four levels.
The taste, flavor, and specific volume were measured and analysis of variance and estimation were made based on the values.
From the results of the experiments, it was found that good products, about taste and flavor could not be obtained by ethanol treatment, were obtained by purified yeast protein treated with hot water.

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The refining technique of "Wasanbon-to sugar" remains impurities in final product, which appear to contribute to the unique flavor of this traditional sugar. Therefore, the contents of amino acids, organic acids and carbohydrates of Wasanbon-to sugar, the sugar cane pressed juice and Shiroshitato from which Wasanbon-to sugar is made, were analyzed.
The varieties of the cane were N:Co 310 and Chikusha.
Following results were obtained. Asparagine was the predominant amino acid being followed by aspartic acid. Among organic acids, cis-aconitic acid was the predominant organic acid. Glucose, fructose and sucrose were determined.

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