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Volume 39 (2008 - 200･･･
- Issue 4 Pages 243-
- Issue 3 Pages 183-
- Issue 2 Pages 95-
- Issue 1 Pages 1-
Volume 39, Issue 1
Displaying 1-6 of 6 articles from this issue
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Nobutaka NAKAMURA, Hitomi UMEHARA, Daisuke NEI, Hiroshi OKADOME, Yutak ...2008 Volume 39 Issue 1 Pages 1-8
Published: June 25, 2008
Released on J-STAGE: September 05, 2011
JOURNAL FREE ACCESSIt is important to use appropriately designed package for reduction of the damage of perishable fruits and vegetables. We evaluated three types of packages for strawberry on the vibration characteristics and on the damage of fruits under sinusoidal vertical vibration. The acceleration transmissibility between the fruit and the vibration table was obtained from the displacement values measured by laser displacement meters under various vibration conditions. The damage levels of each fruits were observed at 0.6G with 7-35Hz. The effect of the frequency on the acceleration transmissibility was found to be different among the types of packages, and the acceleration level affected the transmissibility. In addition, damage levels of strawberries showed high correlation with the acceleration transmissibility of central fruits in packages (r2=0.75).View full abstractDownload PDF (2676K) -
Peijuan ZHANG, Xiaohui LEI, Zhongfang LEI, Zhenya ZHANG, Norio SUGIURA2008 Volume 39 Issue 1 Pages 9-16
Published: June 25, 2008
Released on J-STAGE: September 05, 2011
JOURNAL FREE ACCESSIn order to reuse fucoxanthin (fucox) from Laminaria japonica processing wastes and develop some products containing fucox as health food supplement, animal feed additive or drug candidate, a new extraction method (ethanol solution extraction) was adopted in this paper. The effects of particle size of Laminaria japonica, the characteristics of ethanol solution (solvent volume, ethanol concentration and pH) and drying temperature on fucox yield were under investigation. The results showed that the maximal fucox amount, 252±13μg, could be produced from 1g powdered dry commercial Laminaria japonica under the conditions of pH 5.3 (without adjustment), 20ml 80% ethanol solution and sequential 0.5h extraction for three times. In addition, it's more suitable for fucoxanthin extraction with 60% ethanol solution and drying at 55°C if the effects of hot-wind-drying and economical factor being considered, and the final recovery rate of fucoxanthin was 69.5% when dried at 55°C.View full abstractDownload PDF (6853K) -
Tsuyoshi OKAZAKI, Motoo UTSUMI, Kunihiro OKANO, Zhenya ZHANG, Norio SU ...2008 Volume 39 Issue 1 Pages 17-24
Published: June 25, 2008
Released on J-STAGE: September 05, 2011
JOURNAL FREE ACCESSAlkylphenols from agricultural, industrial and domestic wastes cause serious problems as an endocrine disrupter. Degradation characteristics of alkylphenols, n-octylphenol (n-OP), t-octylphenol (t-OP) and n-nonylphenol (n-NP) were examined using electrochemical treatment. We initially investigated the electrochemical behavior of alkylphenols by cyclic voltammetry. The oxidation potentials of n-OP, t-OP and n-NP were similar. As a result of electrochemical treatment, degradation were identified in each material by radicals composed mostly of the OH radical which occurred by electrolysis of water. Even though there was not so significant difference in oxidation potential of the materials, distinctive difference was recognized, owing to the influence of a structure difference. It became clear that the oxidation treatment of t-OP was difficult because it possessed branch structure in comparison with n-OP and n-NP with linear structure. Therefore, it is important to examine a condition of electrochemical treatment in consideration with the structure of organic substance, even if the oxidation potentials are similar.View full abstractDownload PDF (880K) -
Hongmei WANG, Takahiro SAITO, Tohru SHIGA2008 Volume 39 Issue 1 Pages 25-32
Published: June 25, 2008
Released on J-STAGE: September 05, 2011
JOURNAL FREE ACCESSWe examined the effects of the light irradiation on the quality changes of green leafy vegetables after harvest, and clarified the quality preservation method of spinach by the light irradiation with the modified atmosphere effects by the film packaging. Spinach packaged in the sealed film was irradiated at the photosynthetic photon flux density (PPFD) of 4μmol/m2/s and 10μmol/m2/s as almost same intensity level as light compensation point by the white fluorescent lamp, white light emitting diode (LED) and the monochromatic LED's of wavelength at 470nm, 591m, 626nm and 660nm respectively. The concentration of CO2 in the sealed film was proved to decrease according to the light irradiation regardless of the different wavelength of light, and this showed that the effects of present modified atmosphere packaging is lost by light irradiation. The increase of weight loss by light irradiation was controlled by the film packaging, and then the commercial value was excellently maintained. Light irradiation after harvest contributed to keeping high L-ascorbic acid contents of the spinach. However the light irradiation of different wavelength was not found to influence the change of L-ascorbic acid contents.View full abstractDownload PDF (1133K) -
Fumihito MIYATAKE, Yoshiyuki ABE, Yoshifumi HONDA, Kazunori IWABUCHI2008 Volume 39 Issue 1 Pages 33-40
Published: June 25, 2008
Released on J-STAGE: September 05, 2011
JOURNAL FREE ACCESSThe effect of ventilation and moisture content on oxygen uptake rate, heat production rate, and specific growth rate was investigated to determine the reaction characteristics in the early stage of composting using vacuum-induced aeration system. Maximum oxygen uptake rate and heat production rate were observed at ventilation rates of 0.5-0.7L·min-1·kg-vm-1 and moisture contents of 56-65% wet basis. These results were quite similar to that reported in previous composting studies with forced-pressure aeration system. The profile of specific growth rate observed in vacuum-induced aeration also coincided with that of forced-pressure aeration reported in past research. The result of this study showed that vacuum-induced and forced-pressure aeration systems have the same performance in the early stage of composting.View full abstractDownload PDF (2579K) -
A Characteristics and Evaluation of Qualities on Blended RiceNaoko MOTOHASHI, Takao SUGIYAMA, Seishu TOJO, Kengo WATANABE2008 Volume 39 Issue 1 Pages 41-50
Published: June 25, 2008
Released on J-STAGE: September 05, 2011
JOURNAL FREE ACCESSIn recent years, production of blended rice is increasing, and most of it is consumed for commercial uses. Blended rice with good taste and for specific uses is increasingly being developed using various blending techniques. It has the merits that rice with roughly constant quality can be supplied throughout the year by fully utilizing blending techniques and that the taste can be improved by compensating for the shortcomings of individual rice varieties. Therefore, we investigated the variation in the quality of blended rice by production month, variation in quality depending on blending ratios, and methods for evaluating blended rice.
The investigation of the variation in quality of blended rice produced monthly in rice-milling factories revealed that the rice millers are supplying blended rice with roughly constant quality throughout the year by adjusting blending ratios, adding low-amylose rice, and so on. Furthermore, the tastes and gelatinization properties tended to differ from the predicted values when blending ratios are changed, although the contents and appearance were almost equal to the predicted values.
The factors influencing sensory evaluation of the tastes of rice were analyzed. Taste, appearance, and stickiness were found to influence the evaluation of milled rice. However, taste, aroma, and stickiness were found to influence the evaluation of blended rice. The factors influencing sensory evaluation of milled rice blended rice were thus found to differ slightly.
For blended rice, the analysis revealed that the stickiness must be increased to improve the tastes.View full abstractDownload PDF (1058K)
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