著者

Pramote Khuwijitjaru Shuji Adachi

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-22-00215, (Released:2023-01-13)

被引用文献数

4

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In a batch reactor, 0.01 mol/L arginine, lysine, or histidine, which are natural basic amino acids, was used as an environmentally friendly, “green”, catalyst to isomerize 0.2 mol/L ribose to the corresponding ketose, ribulose, at 110 °C. The changes over time in the conversion of ribose, the yield of ribulose, pH, and the absorbance of the reaction mixture at 280 and 420 nm were measured. The yield of ribulose was highest (ca. 8.5 %) when arginine was used as a catalyst, followed by lysine. Ribulose was also produced with histidine, but the yield was very low (ca. 1.5 %). On the other hand, the coloration, which was evaluated by the absorbance of the reaction mixture at 280 and 420 nm, was highest when lysine was used, followed by arginine. Therefore, arginine was the most suitable green catalyst for isomerizing ribose to ribulose among the three basic amino acids tested.

著者

Jose Antonio Fermin Jimenez Yayoi Miyagawa Hidefumi Yoshii Shuji Adachi

出版者

Japan Oil Chemists' Society

雑誌

Journal of Oleo Science (ISSN:13458957)

巻号頁・発行日

vol.70, no.5, pp.633-635, 2021 (Released:2021-05-01)

参考文献数

9

被引用文献数

3

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The major polyunsaturated fatty acids in krill oil extracted from Euphausia pacifica, known as Isada on the Sanriku coast, are eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) acid. A kinetic model was proposed to explain the relationship between the fractions of unoxidized EPA (Y E) and unoxidized DHA (Y D) in the oil spray-dried with maltodextrin and stored at 25, 50, and 70℃. The relationship between Y E and Y D during storage was independent of the temperature and could be expressed using the proposed model. This indicated that the oxidation of EPA and DHA in krill oil was interdependent.

著者

Takenobu OGAWA Shuji ADACHI

出版者

Japan Society for Bioscience, Biotechnology, and Agrochemistry

雑誌

Bioscience, Biotechnology, and Biochemistry (ISSN:09168451)

巻号頁・発行日

vol.77, no.2, pp.249-252, 2013-02-23 (Released:2013-02-23)

参考文献数

14

被引用文献数

15

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The water sorption kinetics of dried pasta were measured in the 20–90 °C range in 1.83 mol/L of NaCl and at 80 °C in 1.83 mol/L of LiCl, KCl, NaBr and NaI solutions in order to elucidate the role of salt in the kinetics. At the temperatures higher than 70.8 °C, the change in the enthalpy of sorption, ΔH, in the 1.83 mol/L NaCl solution was 33.1 kJ/mol, which was greater than the ΔH value in water, and the activation energy for the sorption, E, in the salt solution was 25.6 kJ/mol, which was slightly lower than the E value in water. The Hofmeister series of ions was an index for their effect on the equilibrium amount of the sorbed solution of pasta. The apparent diffusion coefficient of water into pasta was not correlated with the crystal radius of the salts, but was with the Stokes radius of the hydrated ions. Equations were formulated to predict the amount of sorbed solution under any condition of temperature and NaCl concentration.

著者

Shuji Adachi Takenobu Ogawa

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00148, (Released:2023-10-03)

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A novel method is proposed to estimate the equilibrium moisture content Xe at a specific temperature using the change over time in moisture content during cooking of spaghetti at different rates of temperature increase. In this method, the moisture content XvT→0 at infinitely slow heating is the equilibrium moisture content Xe at that temperature, based on the relationship between the average rate of temperature increase vT in reaching a certain temperature and the moisture content X. Xe estimated by the proposed method was almost consistent with the equilibrium moisture content estimated from the change in moisture content over time at a constant temperature, and the validity of the proposed method was verified.

著者

KENJI HASHIMOTO MUNEKI YAMADA YOSHIHITO SHIRAI SHUJI ADACHI

出版者

The Society of Chemical Engineers, Japan

雑誌

JOURNAL OF CHEMICAL ENGINEERING OF JAPAN (ISSN:00219592)

巻号頁・発行日

vol.20, no.4, pp.405-410, 1987-08-20 (Released:2006-04-19)

参考文献数

8

被引用文献数

24 29

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Continuous glucose/NaCl separation was successfully performed by using a simulated moving-bed adsorber packed with ion-retardant resin. Two kinds of mathematical models, i.e. an intermittent moving-bed model and a continuous moving-bed model, were proposed to calculate concentration profiles in the adsorber where the adsorption isotherms of the first component (NaCl) and the second component (glucose) are represented respectively by the Langmuir equation and by a linear equation. The validity of the calculation methods proposed was experimentally confirmed.

著者

Da-Ming Gao Takashi Kobayashi Shuji Adachi

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.21, no.6, pp.801-803, 2015 (Released:2016-01-28)

参考文献数

13

被引用文献数

2 5

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The solubility of d-galactose, d-tagatose, and d-talose in aqueous ethanol (20 – 80 wt%) was measured in the temperature range of −30°C to 20°C. The solubility of each sugar decreased upon increasing the ethanol concentration and decreasing the temperature. The solubility of d-talose and d-tagatose was higher than that of d-galactose under all conditions. The temperature dependence of the solubility of each hexose can be expressed by the van't Hoff equation. The dissolution enthalpy of each hexose decreased upon increasing the ethanol concentration. The dissolution enthalpy of d-talose was higher than that of d-galactose and d-tagatose.

著者

Yayoi Miyagawa Hiroyuki Fujita Shuji Adachi

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.26, no.1, pp.111-118, 2020 (Released:2020-03-08)

参考文献数

14

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Mayonnaises and dressings are preferred seasonings, and a variety of such products are available on the market. Six mayonnaises, three salad creamy dressings, one oil-in-water (O/W) type semisolid dressing, and one water-in-oil-in-water (W/O/W) type semisolid dressing, all of which are commercially available, were frozen at −20 °C, −23 °C, −25 °C, −28 °C, and −80 °C for specified time periods and then thawed at about 25 °C. The changes in temperature of the mayonnaises and dressings during freezing and thawing depended on their types. Oil-water separation was observed after thawing for all mayonnaises, except when rapidly frozen at −80 °C. Up to 60% of the oil phase contained in the dressings separated after thawing, suggesting that thickeners added to the aqueous phase partially suppressed the oil-water separation. The temperature changes and oil-water separation behaviors of the W/O/W type semisolid dressing were similar to those of the mayonnaises.