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Chemical Engineering and molecular Analyses for Conversion of Physical Properties of Foods

Research Project

Project/Area Number 62303015
Research Category

Grant-in-Aid for Co-operative Research (A)

Allocation TypeSingle-year Grants
Research Field 製造化学・食品
Research InstitutionKyoto University

Principal Investigator

DOI Etsushiro  Res. Inst. Food Sci., Kyoto Univ., Professor, 食糧科学研究所, 教授 (40027181)

Co-Investigator(Kenkyū-buntansha) KATOU Hiromichi  Fac. Agric., Univ. Tokyo, Professor, 農学部, 教授 (90011840)
YANO Toshimasa  Fac. Agric., Univ. Tokyo, Professor, 農学部, 教授 (00011867)
KOBAYASHI Takeshi  Fac. Agric., Nagoya Univ., Professor, 工学部, 教授 (10043324)
KUBOTA Kiyoshi  Fac. Applied Biol. Sci., Hiroshima Univ., Professor, 教授 (70023132)
NAKAMURA Ryou  Fac. Agric., Nagoya Univ., Professor, 農学部, 教授 (70023398)
松本 幸雄  大阪府立大学, 農学部, 助教授 (70081502)
山野 善正  香川大学, 農学部, 教授 (40036009)
松野 隆一  京都大学, 農学部, 教授 (30032931)
Project Period (FY) 1987 – 1988
Project Status Completed (Fiscal Year 1988)
Budget Amount *help
¥4,000,000 (Direct Cost: ¥4,000,000)
Fiscal Year 1988: ¥4,000,000 (Direct Cost: ¥4,000,000)
KeywordsExtruder / Gel / Multivariate statistic analysis / Superfluid extraction / Micro-wave / 西洋わさび
Research Abstract

Various types of new foods having wide variety of textures have been produced. During the processing, food materials are exposed in high temperature (more than 100゜C), and high pressure. The present studies have been done for the purpose of control process and to clarify the molecular mechanism of processing and its relation to the change of the textures.
1) Twin screw extruder is a machine used for high temperataure and short time processing of food. plant proteins such as soybean protein can be texturized to an artificial meat. This process was analyzed as a melting of protein which occure after heat denaturation, and was affected by water content of protein.
2)Gelation of protein by heat is one of the useful technique of food processing. The textures of gel are depend on physical and chemical properties of proteins; amono acid composition, net charge and size of molecules. And conditions of outer medium; temperature, pH, heating time, pressure, and ionic strength, also affect to the gel properties. These many factors were succesufully analyzed and controlled by using multivariate statistical analysis.
3) Super fluid of carbon dioxide was used extraction of useful materials from foods and modificationof food texture. This method was applied for extraction of isothiocyanate from horse radish. The extract can be used for a seasoning and the residue is used for reextraction of peroxidase (analytical reagent).
4) Micro-waves are offten used for drying and cooking of foods. The present experiments established a theoretical bases for energy absorption by amorphous food. Difference of energy absorption by water and which constitute two phases in food could be analyzed by the present theory.

Report

(3 results)
  • 1988 Annual Research Report   Final Research Report Summary
  • 1987 Annual Research Report
  • Research Products

    (25 results)

All Other

All Publications (25 results)

  • [Publications] N.Kitabatake;M.Tahara;E.Doi: Agric.Biol.Chem.53(4). (1989)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1988 Final Research Report Summary
  • [Publications] D.B.Shin;F.Hayase;H.Kato: Agric.Biol.Chem.52(6). 1451-1458 (1988)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1988 Final Research Report Summary
  • [Publications] M.Taniguchi;R.Nomua;M.Kamihira;T.Kobayashi: J.Ferment.Tech.66(3). 347-353 (1988)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1988 Final Research Report Summary
  • [Publications] Y.Sirai;T.Sugimoto;K.Hashimoto;K.Nakanishi;R.Matsuno: Agric.Biol.Chem.52(9). 2359-2366 (1988)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1988 Final Research Report Summary
  • [Publications] K.Ohmiya;T.Kajino;S.Shimizu;K.Gekko: Agric Biol.Chem.53(1). 1-7 (1989)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1988 Final Research Report Summary
  • [Publications] K.Nakanishi;T.Tadokoro;R.Matsuno: Chem.Eng.Communication.62. 187-202 (1987)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1988 Final Research Report Summary
  • [Publications] 山野善正、松本幸雄: "食品の物性第15集" 食品資材研究会, (1989)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1988 Final Research Report Summary
  • [Publications] S.Matsumoto: ""W/O/W-Type Emulsions" in "Nonionic Surfactants,Physical Chemistry (M.J.Schic ed')" Marcel Dekker,Inc., 2689-2694 (1987)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1988 Final Research Report Summary
  • [Publications] N. Kitabatake,;M. Tahara,;E. Doi.: "Denaturation temperature of soy protein under low moisture conditions." Agric. Biol. Chem.,. 53. (1989)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1988 Final Research Report Summary
  • [Publications] D. B. Shin,;F. Hayase,;H. Kato.: "Polymerization of proteins caused by reaction with sugars and the formation of 3-deoxyglucosone under physiological conditions." Agric. Biol. Chem.,. 52. 1451-1458 (1988)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1988 Final Research Report Summary
  • [Publications] M. Taniguchi,;R.Nomura,;M. Kamihara,;T. Kobayashi.: "Effective utilization of horseradish and Wasabi by treatment with superfical carbon dioxide." J. Ferment. Tech.,. 66. 347-353 (1988)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1988 Final Research Report Summary
  • [Publications] Y. Shirai,;T. Sugimoto,;K. Hashimoto,;K. Nakanishi,;R. Matsuno.: "Mechanism of ice growth in a batch crystallizer with an extennal cooler for freeze concentration." Agric. Biol. Chem.,. 52. 2359-2366 (1988)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1988 Final Research Report Summary
  • [Publications] K. Ohmiya,;T. Kajino,;S. Shimizu,;K. Gekko.: "Effect of presure on the association states of enzyme -treated caseins" Agric. Biol. Chem.53. 1-7 (1989)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1988 Final Research Report Summary
  • [Publications] Y. Yamano,;S. Matsumoto (eds).: Syokuhino bussei (Ohysical properties of foods) vol.15. Syokuhinshizai kenkyukai Co. ltd., (1989)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1988 Final Research Report Summary
  • [Publications] N.Kitabatake,;M.Tahara,;E.Doi.: Agric.Biol.Chem.53,(4). (1989)

    • Related Report
      1988 Annual Research Report
  • [Publications] D.B.Shin,;F.Hayase,;H,Kato.: Agric.Biol.Chem.52,(6). 1451-1458 (1988)

    • Related Report
      1988 Annual Research Report
  • [Publications] M.Taniguchi,;R.Nomura,;M.Kamihira,;T.Kobayashi.: J.Fermet.Tech.66,(3). 347-353 (1988)

    • Related Report
      1988 Annual Research Report
  • [Publications] Y.Shirai,;T.Sugimoto,;K.Hashimoto,;K.Nakanishi,;R.Matsuno.: Agric.Biol.Chem.52,(9). 2359-2366 (1988)

    • Related Report
      1988 Annual Research Report
  • [Publications] K.Ohmiya,;T.Kajino,;S.Shimizu,;K.Gekko.: Agric.Biol.Chem.53,(1). 1-7 (1989)

    • Related Report
      1988 Annual Research Report
  • [Publications] K.Nakanishi,;T.Tadokoro,;R.Mtsuno.: Chem.Eng.Communication.62. 187-202 (1987)

    • Related Report
      1988 Annual Research Report
  • [Publications] 山野善正、松本幸雄: "食品の物性 第15集" (株)食品資材研究会, (1989)

    • Related Report
      1988 Annual Research Report
  • [Publications] S.Matshmoto: ""W/O/W-Type Emulsions"in "Nonionic Surfactants,Physical Chemistry" Marcel Dekker,Inc., 2689-2694 (1987)

    • Related Report
      1988 Annual Research Report
  • [Publications] Kunio Yamauchi: J.Biochem.102. 421-425 (1987)

    • Related Report
      1987 Annual Research Report
  • [Publications] Kunio Yamauchi: Agric.Biol.Chem. 51(2). 477-481 (1987)

    • Related Report
      1987 Annual Research Report
  • [Publications] Ryuichi Matsuno: Chem.Eng.Comn.,.

    • Related Report
      1987 Annual Research Report

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Published: 1988-04-01   Modified: 2016-04-21  

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