STUDY OF TEXTURE AND GLASS TRANSITION OF FRENCH FRIED POTATOES PRETREATED WITH SOAKING SOLUTIONS

The objective of this work was to study the effects of soaking pretreatments, frying time and temperature, and oil content on texture and glass transition properties of French fried potatoes. Sodium chloride and total sugar contents showed a significant difference (P<0.05) between soaked samples and an unsoaked control. Texture parameters such as rigidity, work and maximum force showed that, up to 2 min offrying, these values decreased. Thereafter, there was a significant increase in these values as frying time increased beyond 3 min as confirmed by a Taguchi statistical analysis.
Glass transition temperature (Tg) was higher at the crust than in the strip center for all products and a control sample. This may have been due not only to differences in water content, but also dependent on the presence of other molecules that may have acted as plasticizers. As expected, the extent of starch gelatinization was greater at the crust for all treatments.     

Experimental Services of Energy Management for Energy Users in Business Region on Miyakojima City All‐Islands EMS Demonstration Project

Smart grid and demand response (DR) had been attracting attention and evaluated in several demonstration projects. Many DR experimental results for residential and large‐scale buildings had been evaluated, while evaluation for small size buildings seems to be not enough. In this paper, a new energy service combined EMS method is proposed for small size buildings. Then results of its application to Miyako Island All‐Islands EMS Demonstration Project are introduced. The experimental services include not only DRs but also peak cutting recommendations and energy analysis reports. The results show combination of services can realize more effects than individual service. Especially the peak cutting recommendations and energy analysis reports help energy consumers to learn and understand how to save and manage energy usages that lead to effective DR potentials. Also the experimental system developed for energy data measurement and DR management as an island community EMS is intrduced.     

具有O／W／O型多重乳化体系之高效防晒品

近年来,由紫外线(UV)引起的肌肤伤害已逐渐被广泛认知,防晒产品的使用也因此逐渐增加.为了防御人体肌肤受到伤害,开发了一系列高效防护UVA/UVB的防晒产品,既便在高温高湿环境下使用,肤感依然良好.为达成对UVA/UVB的高效防护并兼具有舒适的肤感,有必要将作为紫外线吸收剂的无机颗粒均一分散在产品中.因此,开发出一个油包水包油(O/W/O)型多重乳化体系.在该体系内,疏水性无机微颗粒被分散于内层油相和外层油相中.涂抹于肌肤时,观察到微孔(未被无机颗粒覆盖的区域)于皮肤上的数量明显少于大多数使用W/O型乳化体系之防晒产品.这个O/W/O型多重乳化体系,不需在紫外线吸收剂中增加无机颗粒的含量,紫外线(UV)的防护效果就能增强;因此,能被用来制备兼具高效紫外线防护与良好肤感的防晒产品.描述的O/W/O型多重乳化体系,微孔少,可提供优越的UVA/UVB防护,防御人体肌肤受到伤害.     

Measurement of Ion Cyclotron Emissions by Using High-Frequency Magnetic Probes in the LHD

Two pairs of high-frequency magnetic probes were installed in the Large Helical Device (LHD). During the injection of a perpendicular neutral beam, ion cyclotron emissions (ICEs) with the fundamental frequency corresponding to the ion cyclotron frequency at the plasma edge were detected, which are the same type of ICE as measured with the former spare ion cyclotron range of frequencies (ICRF) heating antennas. This type of ICE was further investigated with regard to the phase and intensity of signals. Another type of ICE was found in the LHD, and these ICEs were synchronized with bursts of toroidicity induced Alfv¶en eigenmodes (TAE) and the rise of intensity of lost ion °ux. Therefore the source of these ICEs was thought to be the particles transferred from the core to the outer region of plasma by the TAE bursts. The frequency of ICEs induced by the TAE bursts increases linearly with the magnetic ¯eld strength, since the ion cyclotron frequency increases with the magnetic ¯eld strength.     

ESTIMATION OF DAILY INTAKE OF CHLOROFORM BY JAPANESE HOUSEWIVES

Duplicate portions of daily meals consumed by 21 housewives were collected for 3 consecutive days at Nagoya-city and Asuke-cho in Japan. The 24 h duplicate meals were analyzed for chloroform. Thirty grams of samples, 170 mL of water, 1 mL of phosphoric acid, and 0.5 g of ascorbic acid were mixed in a distillation flask which was heated under nitrogen gas flow. The purged chloroform was trapped in n-pentane cooled at 0° C. The pentane solution was analyzed to by electron capture gas chromatography. Confirmation of chloroform was carried out by GC-MS.
The concentration of chloroform in each of the 24-h duplicate meals were in the range of 1.7 to 45.8 ppb and the average concentration was 13.7± 9.6 ppb.
Daily dietary intake of chloroform by housewives were in the range of 7.5 to 51.9 μg and the mean intake was 26.4 ± 11.8 μg.