Adsorption of naringin in nats udaidai juice with polyvinylpyrrolidone (PVP), nylon-66 and high porous polymer (HPP) was studied. With addition ratio of 5%, nylon-66 adsorbed more than 74% of the naringin content in juice, PVP about 65% and HPP about 59%. When juice was treated with nylon-66 and PVP, the adsorption of naringin reached a maximum value after 1 hr and was constant thereafter. Adsorption of naringin increased with the increasing ratio of adsorbent to juice. However, the adsorbed weight of naringin per unit weight of adsorbent decreased with the increasing ratio of adsorbent to juice. Adsorption of naringin with nylon-66 was at a maximum between pH 2 and 4. With PVP, maximum adsorption occurred between pH 3 and 5. And with HPP, maximum adsorptiono ccurred between pH 5 and 7. Because the solubility of naringin increases with increasing temperature, adsorption is supposed to decrease with increasing juice temperature. This was true with nylon-66 and PVP. However, adsorption of naringin with HPP was found to increase at higher juice temperature. When juice was treated with PVP or nylon-66, adsorption of naringin decreased with increasing sugar concentration, and HPP showed no adsorption in fivefold concentrate. When juice was treated with PVP or nylon-66, other juice components beside naringin were adsorbed. For example, the reduced ascorbic acid content decreased notably. However, HPP, gave the least influence on the adsorption of other juice components besides naringin.

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Nitrate contents of cabbage and chinese cabbage decreased during pickling with salt and the content in the drip of their pickles increased and finally both contents attained equilibria 3 days after pickling in cabbage and 4 days in chinese cabbage. After the equilibria, nitrate contents in cabbage and the drip gradually increased, but nitrate contents in chinese cabbage pickles were constant. Nitrite concentration drastically increased from non-detectable value to a maximum 5 days after pickling in cabbage (max. 108ppm), 4 days after pickling in chiness cabbage (max. 260ppm) and thereafter, declined rapidly to the initial level. Addition of alcohol to chinese cabbage pickles with salt depressed nitrite production (max. 125ppm), and addition of acetic acid to cabbage pickles also inhibited nitrite production completely. Nitrate and nitrite contents of seisai (Brassica sp.) during storage of pickles with salt changed in the similar manner to the case of cabbage and chiness cabbage, but nitrite content at a maximum was relatively low (5-10ppm). In pickles of cabbage and chinese cabbage with salt-bran, nitrate contents of these vegetables decreased during storage, but the contents in salt-bran increased very slowly. Nitrite production of the vegetables was lower than that of pickles with salt. The difference in nitrate contents between cucumber pickles in the salt-bran with ascorbate and without ascorbate was not observed. A large variation of nitrate contents was observed ranging from 13ppm (cucumber pickles in salt-bran) to 1491 ppm (hinona-a kind of turnip in salt) in market pickles. There was little nitrite contents in market pickles except the detection of 259ppm of nitrite in turnip pickles.

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The solubilization phenomenon of fats and oils observed in a protein and carbohydrate solution was applied to an encapsulation process of oily substances. Rice bram oil as a model oily substance was solubilized into the micellar solution consisting of 60% by weight of corn syrup solids (35 Dextrose Equivalent) and 1% by weight of polypeptone as nitrogen obtained from commercial pork extract. The resulted oil solubilizate was subjected to vacuum drying at 60°C and granulated. The oil solubilizate was solidified without oil separation during drying. The higher oil content and smaller particle size of the granules caused less dispersibility of oil and more surface oil measured by n-hexane washing at room temperature. Encapsulated oil content of the granules ranged from 20% to 60% (w/w) depemding on in initial oil content. Scanning electron microscopic observation revealed the porous structure of the granules and suggested encapsulation of oil into the continuous protein-carbohydrate matrix. Oxidation stability of oil during storage at 60°C was apparently improved by encapsulation into the matrix.

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The deterioration of quality of mungbean sprouts during storage was caused by wilting of hypocotyl, followed by abscission of cotyledon, softening of tissue, development of stick and russet, and then decay. The optimum temperature for the storage of mungbean sprouts was 0°C. At 5°C, mungbean sprouts were kept in good condition almost similar to that at 0°C, except slightly faster change in color of hypocotyl than that at 0°C. The limiting period of marketability of mungbean spropts was 13-15 days at 0°C and 5°C, 5-6 days at 10°C, and 2-3 days at 20°C. The lowering rate of freshness of mungbean sprouts was accelerated by the increase of fluctuating storage temperature or by the increase of the storage time. It was also found that when the temperature was fluctuated 20°C to 0°C, the lowering rate of freshness was accelerated more than that at steady temperature of 20°C. The holding period of freshness was shortened by 4-5 days, even when mungbean sprouts were kept for only 1-2 hours at 20°C, compared with 7 to 10 days of steady 0°C-samples. Hardness value of hypocotyl at the time when the deterioration of freshness began was about 400dyn/g and it was about 350dyn/g when considerably deteriorated. A marked deterioration of Inungbean sprouts was observed by 55 of Hunter polar angular b value for hypocotyl, though the value for hypocotyl of fresh mungbean spropts was 50.

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The changes of chemical constituent, microbial counting and sensory evaluation of brown rice stored under various condition were investigated. When compared with the control of ordinary package under atmospheric pressure, the nitrogen-atmosphere package caused slightly more fat acidity of the brown rice than the control did at any temperature of storage for two years. However the rice stored in nitrogen, particularly in low temperature range, was superior to the control in air in respect to the palatability. There was no remarkable difference in the quality between the rices srored in nitrogen or carbon dioxide. However the brown rice stored in a container with carbon dioxide under elevated pleasure showed the apparent increase of reducing sugar and reduction of germination rate and palatability in comparison with the brown rice stored in a nitrogen-container. The number of aerobic bacteria may be a quality indicator of brown rice since the levels of the bacteria was highly related to the palatability.

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Color intensity, particle distribution and 3-deoxyglucosone content of Shiroshita-to, Wasanbon-to, and recycled Wasanbon-to were studied by means of analyzis of variance. The Shiroshita-to manufactured from sugar cane of the variety Chikusha contained more 3-deoxyglucosone than that from the variety N:Co. The Wasanbon-to refined by manual process contained more 3-deoxyglucosone than that by centrifuging process. Concerning the color intensity, the L values of Wasanbon-to manufactured by different factories (N:Co) showed significant differences. In respect to the coefficient of variation the value of particle distributions was much higher than that of 3-deoxyglucosone content.

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A study on the durability of nozzle and disk of Impact-Cell-Mill under impact and erosion of strong water jet was undertaken to obtain the following results. Sintered hard alloys and a cermet gave better results than ceramics and stellite did for keeping durability of the disk. Corundum (α-alumina) was the most suitable material to make a disk of ICM. Since the material of the nozzle was not affected by direct impact of water jet, however, materials of less hardness, flextural strength and bond energy of crystallization than corundum, such as sintered hard alloys and a cermet could be practically employed.

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