Superheated steam was applied to food processing because of advantages that include efficient heat transfer by latent heat and the prevention of product oxidation. Superheated steam solves problems such as water absorption and the dissolution of solid content from foods caused by hot water or saturated steam heating ; however, it causes low product yield due to its high drying capacity. In order to extend the application of superheated steam to food processing, a new oven system (Aqua-gas^TM) using superheated steam and micro droplets of hot water has been developed. In this system, a mixture of superheated steam and hot water was achieved under normal pressure by spraying pressurized boiling water into a heating chamber through a nozzle. It was found that Aqua-gas has a higher heat transfer rate than ordinal superheated steam, especially with cold materials. Fresh vegetables have been pasteurized effectively with little change in texture by heating with this system. The moisture content of the food product processed with this oven system can be controlled by regulating the amount of micro droplets used in the superheated steam. This system is currently used in the food industry for cooking potato salad, preprocessing meat, and in the pasteurization of fish products in Japan.

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Active-carbon-supported palladium catalysts were found to be effective in selective hydrogenolysis of dibenzofuran (DBF) to 2-phenylphenol (OPP). Good results were obtained at relatively low initial pressure of H2. On increasing the H_, pressure hydrogenation of aromatic nuclei became predominant. At 400°C and 10 kg/cm₂ of initial H2 pressure, 73.3%selectivity for OPP was obtained at 22.9% conversion of DBF. On increasing the temperature hydrogenolysis to gaseous products occurred considerably. From the change in selectivity with the DBF conversion, a consecutive reaction pathway by way of OPP leading to biphenyl and then to cyclohexylbenzene was implied.

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With the growing interest among consumers for food safety, many food service and catering facilities use the microbial sterilization of food by the scientific sterilization method; the chlorite and electrolyzed water acidic aqueous solution. However, this method is accompanied by residual chlorine and the drastic decrease in runoff of soluble nutrients and flavor due to the inevitable rinse with plenty of water.Compared to this conventional way, Aqua-Gas ( micro-water droplets containing superheated steam ) can sterilize many vegetables without requiring a scientific sterilization method. Aqua-Gas has a higher heat transfer by control of the heating dr ying speed and possible adjustment of the moisture content of the ingredients heating by containing micro-droplets of superheated steam in the atmosphere. A remarkable bactericidal ef fect in a shor t time by the aquagas-treated heat occurs when compared to other heating methods with a high heat transfer ef ficiency, and the ef fects on the microbial control of the agricultural sur face are already occur ring, especially for vegetables and raw heating.Results of the bactericidal ef fect on the extension of the viable cell count due to the aquagas-treated heating sterilization revealed that purpose of the various ingredients of the souring heating time on the measurement and experiment, and the heating time during the aquagas-treatment in many agricultural products, 10 seconds became safe and hygienic while retaining the texture life in 30 seconds. Also concerning the viable cell count due to the aquagas-treated heating ingredients, the viable cell count increased even after 96 hours of chilled storage, thus an increase in the shelf-life could impr ove the sterilization ef fect. Aquagas-tr eated heating having a high bactericidal ef fect suggests that it can lead to a simplification of work processes such as pre-heating and heat the ingredients faster.

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加熱チャンバ内に高圧下で加熱した水を噴霧することにより, 高温の微細水滴を含んだ過熱水蒸気雰囲気 (アクアガス) を発生させ食品加工を行うシステムを開発した.115℃においてアクアガスならびに過熱水蒸気の熱伝達率測定を比較した結果, 熱伝達面の温度が低い場合はアクアガスの熱伝達率が, 熱伝達面が高い場合は過熱水蒸気の熱伝達率が高いことが確認され, アクアガスの熱伝達特性に微細水滴の存在が影響を及ぼしていることが示された.アクアガス, 過熱水蒸気ならびに高温空気の熱伝達率を熱伝達面の温度を変化させながら測定した結果, それぞれの加熱媒体に特徴的な熱伝達率の熱伝達面温度依存性が確認された.またそれぞれの加熱媒体を用いた食品モデル試料の加熱時における質量変化を測定したところ, アクアガスならびに過熱水蒸気を用いた実験において, 加熱初期に試料表面への水分凝縮による質量増加が認められ, 試料の温度が上昇した後の乾燥過程においてはアクアガスに試料の乾燥抑制効果が確認された.更に高速度カメラでアクアガスの撮影を行った結果, 雰囲気中に分散する微細水滴が確認され, アクアガスの熱伝達特性ならびに乾燥特性は微細水滴の存在に影響を受けていることが裏付けられた.

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4種のヒト培養肝癌細胞株(KIM-1,KYN-1,KYN-2,KMCH-1)について,C-reactive protein (CRP)の分泌および性状変化の有無について検討した.4種の肝癌細胞のうち,肝細胞癌細胞株KIM-1と,混合型肝癌細胞株KMCH-1において,CRP分泌が確認され,それらは抗原性や分子量について,ヒト標準血清CRPとの間に差を見出せなかった.これら肝癌細胞は,外部からのサイトカインの誘導なしに比較的高濃度のCRPを分泌しており,癌細胞からのCRP合成分泌機構の解析にとって重要な知見と考えられる.臨床的に血中CRPの高値を示す肝癌症例においては,癌細胞からのCRP分泌も考慮する必要があることが示唆される.

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ジャガイモの各種加熱処理（過熱水蒸気，微細水滴を含んだ過熱水蒸気，高温空気および茹で加熱）における主要なポリフェノール化合物の変動を追跡した．ジャガイモの調理加熱中のポリフェノール化合物の保持には品温の履歴が大きく関与していた．また，ジャガイモ組織においてポリフェノール化合物は60℃付近から80℃付近で顕著に減少し，これはPPOとの反応によると考えられた．ジャガイモのポリフェノール化合物濃度およびPPO活性の高い部分は表層部に偏っており，ジャガイモの調理加熱において表層部の温度を速やかに80℃以上まで上昇させることでポリフェノール化合物を高く保持できることが示唆された．

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　本研究では，観測される弾性波を平面波分解することにより3成分3次元反射法地震探査データからP, SV, SH波各々による信号を分離・抽出する手法を開発した。数値シミュレーションにより得られた合成データに本手法を適用した結果，元となる3成分記録からP, SV, SH波各々による信号が分離・抽出されることが確認された。さらに，実際の3成分3次元陸上反射法地震探査データに本手法を適用した結果，P波による信号のS/N比が向上し，P-SV変換波による信号を抽出することができた。数値シミュレーションデータ及び実記録に対する本手法の適用結果から，本手法が有用かつ実用的であると考えられる。

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This study examines numerical analysis of particle velocity and temperature distribution of struck material surface in fine particle peening. When the particle is accelerated using a direct-pressure type, the velocity of a 50 μm particle, just before striking the metal surface, was calculated to be 222 m/s. In applying air pressure, the acceleration of fine particles show significant increase compared to larger sizes. Moreover, the experimental values agree well with the calculated ones. On the other hand, the temperature distributions show the maximum surface temperature to be 1500 K and cools instantly.

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