Yazar "Yamamoto, Shuichi" seçeneğine göre listele

Listeleniyor 1 - 3 / 3
  • Küçük Resim
    Öğe
    Drying of sliced vegetables pretreated with sugar solutions
    (2011) Fujii, Sachie; Yoshımoto, Noriko; Aktaş, Türkan; Yamamoto, Shuichi
    Steam blanching (3-4 minutes) followed by soaking into trehalose-maltosyltrehalose mixture solutions for 10 minutes was found to be a very effective pretreatment method for drying of sliced vegetables (potatoes and carrots). Peroxydase measurements showed that the enzyme activity was completely inactivated by a 3-minute steam blanching. Blanched samples were soaked in a 20 wt% (weight percent) sugar solution for 10 minutes at room temperature, and then dried by hot-air drying at 303K. The dried product with sugar solution treatment resulted in good product properties such as less shrinkage or deformation and better colorness retention. Especially, a solution composed of 18wt% trehalose and 2wt% maltosyltrehalose was quite effective in terms of the product quality and the drying efficiency.
  • Küçük Resim
    Öğe
    Drying of Yeasts-Factors Affecting Inactivation During Drying
    (Taylor & Francis Inc, 2011) Fujii, Sachie; Sakamoto, Yuichi; Aso, Tamami; Aktaş, Türkan; Yoshimoto, Noriko; Yamamoto, Shuichi
    The inactivation behavior of baker's yeasts during low-temperature hot air drying and freeze drying was investigated. The activity was determined by measuring the fermentative abilities. Inactivation was observed during the falling drying rate period even at low temperature (30 degrees C). As their fermentation activities in suspensions at 30 degrees C are maintained up to a few hours, this decrease was found to be due to dehydration inactivation. Similar dehydration inactivation was also observed during freeze drying. The dehydration inactivation became more significant when the drying rate was increased. The stability of dried yeasts increased with decreasing water content. The addition of sorbitol before drying further improved the stability of dried yeasts.
  • Küçük Resim
    Öğe
    Effects of pretreatments of sliced vegetables with trehalose on drying characteristics and quality of dried products
    (Inst Chemical Engineers, 2007) Aktaş, Türkan; Fujii, Sachie; Kawano, Y.; Yamamoto, Shuichi
    Effects of pretreatments with trehalose on drying of sliced vegetables (potato and carrot) were experimentally investigated. Two different pretreatment methods were tested. Sliced vegetables were steam-blanched and then immersed in a sugar solution. In another method sliced vegetables were coated with sugar powder, and then steam-blanched. Solid gain and water loss during pretreatment were measured. The isothermal drying experiments were carried out at 303, 313 and 323 K. Sorption isotherms of dried samples were determined by a standard gravimetric method at 303, 313 and 323 K. Pretreatments reduced the water content of vegetable samples due to osmotic dehydration. Less shrinkage, better colour properties and better cell reconstruction properties were observed for samples pretreated with trehalose either with solution or with powder.