Journal of the Society of Powder Technology, Japan
Online ISSN : 1883-7239
Print ISSN : 0386-6157
ISSN-L : 0386-6157
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Volume 39, Issue 6
Displaying 1-8 of 8 articles from this issue
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  • Application of CFD (Computational Fluid Dynamics) for the Process of the Powder Productions
    Shigeto Hirabara
    2002 Volume 39 Issue 6 Pages 406-415
    Published: June 10, 2002
    Released on J-STAGE: April 30, 2010
    DOIhttps://doi.org/10.4164/sptj.39.406
    JOURNAL FREE ACCESS
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  • Architectural Technique for Insect Pest Management in Powder Process Factories
    Tohru Inaoka
    2002 Volume 39 Issue 6 Pages 416-423
    Published: June 10, 2002
    Released on J-STAGE: April 30, 2010
    DOIhttps://doi.org/10.4164/sptj.39.416
    JOURNAL FREE ACCESS
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  • Evaluation of Pharmaceutical Powders by Near-Infrared Spectroscopy
    Keijiro Terashita, Ippei Kurimoto
    2002 Volume 39 Issue 6 Pages 424-432
    Published: June 10, 2002
    Released on J-STAGE: April 30, 2010
    DOIhttps://doi.org/10.4164/sptj.39.424
    JOURNAL FREE ACCESS
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    Near-infrared spectroscopy was employed in order to make a qualitative analysis of various pharmaceutical powders for the purpose of conducting a confirmation test for accepting raw pharmaceutical powders. The near-infrared spectrophotomater was used to determine the absorption spectra of powder, followed by the analysis of principal components of the spectra to calculate primary and secondary components, which are used as judgment criteria. A two-dimensional judgment model was also proposed. As a result it was shown that the near-infrared spectroscopy does not require pretreatment of powders and offers non-destructive and quick (about 1min) analysis of active ingredients in excipients. Consequently, a facilitated validation method of quality control for accepting raw powdery materials was proposed. It was then demonstrated that the excipients and major active ingredients were subjected to near-infrared spectroscopy for determining principal components, which satisfy the two-dimensional judgment model with a highaccuracy. Furthermore, comparative evaluation was made for the peaks appearing when the weighting factors of the principal components were subjected to loading plot as well as for chemical assignment derived from the absorption band at near-infrared region, which resulted in determination of the principal components to be judged.
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  • Measures for Mixing of Foreign Substance
    Masayuki Haruta
    2002 Volume 39 Issue 6 Pages 433-440
    Published: June 10, 2002
    Released on J-STAGE: April 30, 2010
    DOIhttps://doi.org/10.4164/sptj.39.433
    JOURNAL FREE ACCESS
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  • Present Contaminants in Food and Inspection Systems
    Nobuaki Takeda
    2002 Volume 39 Issue 6 Pages 441-448
    Published: June 10, 2002
    Released on J-STAGE: April 30, 2010
    DOIhttps://doi.org/10.4164/sptj.39.441
    JOURNAL FREE ACCESS
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  • Change in Angle of Repose of Potato Starch during Ball-Milling
    Toru Suzuki, Yu Jin Kim, Yu Ito, Rikuo Takai
    2002 Volume 39 Issue 6 Pages 449-453
    Published: June 10, 2002
    Released on J-STAGE: April 30, 2010
    DOIhttps://doi.org/10.4164/sptj.39.449
    JOURNAL FREE ACCESS
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    Change in angle of repose of potato starch during ball milling was measured as an indicator of the flowablity. The effects of ball milling on the moisture content, the particle size distribution, the specific surface area, the bulk density and the particle morphology are studied in order to understand the milling mechanism. As a result, it was found that the angle of repose of potato starch decreased from 52° to 35° by the ball milling, showing higher flowability. The investigation for the effects of ball milling on the physical properties suggested that ball milling of potato starch leads to the aggregation of particles, which results in a decrease in the bulk density. It was concluded that such effect might be a major factor of the reduction in the angle of repose of potato starch by ball milling.
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  • Effect of Freeze-Grinding and Drying Process on the Quality of Fish Oil Extracted from Fish Bone of Yellow-fin Tuna and Bonito
    Yoshio Hagura, Takahiro Shuto, Makiko Okada, Kanichi Suzuki
    2002 Volume 39 Issue 6 Pages 454-458
    Published: June 10, 2002
    Released on J-STAGE: April 30, 2010
    DOIhttps://doi.org/10.4164/sptj.39.454
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    We extracted fish oil from fish bone that had been mechanically separated by a freeze-grinding method from the backbone offal of yellow-fin tuna. The fish oil content was 16.17% in the spine of yellow-fin tuna, and 15.43% in the fish bone mechanically separated from the backbone offal.
    The influence of freeze-grinding on fish oil quality was examined by comparing oil from fresh bonito spine. Freeze-grinding did not affect the fish oil quality without changing the acid value and fatty acid composition of the oil.
    The influence of fish bone drying operations on the amount and quality of extracted fish oil was also examined using fresh bonito spine. Extracted fish oil increased up to 6.5-10.9% by the fish bone drying operation. However, prolonged drying accelerated fish oil degradation. Fish oil was found to be less degraded by freeze drying than oven drying.
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  • [title in Japanese]
    Jun Oshitani
    2002 Volume 39 Issue 6 Pages 464-468
    Published: June 10, 2002
    Released on J-STAGE: April 30, 2010
    DOIhttps://doi.org/10.4164/sptj.39.464
    JOURNAL FREE ACCESS
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