Packaging design guidelines for and the transpiration characteristics of 'Kiyomi' tangor (Citrus unshiu Marc.×Citrus sinensis Osb.) were investigated to prevent rind-oil spot development, which occurs in relation to low-humidity conditions during storage of the fruit. The occurrence of rind-oil spot was suppressed by reducing fruit weight loss. As a packaging design guideline, the restriction of weight loss rate under acceptable weight losses less than 3% was proposed. The experimentally determined relationship between surface area and fruit mass was used to calculate transpiration rate per unit surface area. A transpiration model describing the relationship between water vapor deficit and transpiration rate was also developed. Using this model, transpiration rate could be estimated for water vapor deficits less than 0.96 kPa. After harvest, transpiration rate decreased slightly by approximately 1.5% for every 1% decrease in weight.

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The relationships between the physical properties (rheological properties) and expansion ability of dough for bread making were investigated. Dough from various kinds of flour such as Victoria INTA (extrastrong flour), Camellia (strong flour), and Hokushin (middle strong flour) was examined to obtain its physical properties, which are determined using the Kelvin 4-element model, a linear viscoelastic model of dough. The relaxation and retardation times (τ₀ and τ₁, respectively) of dough are derived from a creep curve. Stress relaxation curves plotted using τ₀ and τ₁ were well approximated experimentally. By analyzing the relationship between the coefficients of this model and the expansion ability of bread dough (specific loaf volume and gas retention of dough), it was proven that τ₀ and τ₁ positively and negatively correlate to the expansion of bread dough at statistical significance, respectively. From these results, it was suggested that dough having the more elastic properties shows a higher degree of expansion.

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In this study, we examined the changes in the inner content of turnip 'Tsudakabu' during soaking. During soaking in rice bran mash, the inner content of 'Tsudakabu' changed markedly compared with other processes such as drying and salting. The weight, pH, a* and absorbance of the anthocyanin extraction solution of 'Tsudakabu' decreased during soaking, but anthocyanin composition did not change.

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The effects of the manufacturing process on the high functionality and functional component contents of bayberry leaf tea were investigated. The following results were obtained : (1) Steaming for more than 1 min before freeze-drying resulted in a high T-AsAcontent. (2) Freeze-drying or machine drying without steaming was effective in maintaining a high soluble polyphenol content and a high radical scavenging activity of bayberry leaf tea. (3) Freeze-drying, machine drying or shade drying after steaming for 1 min was suitable for preserving myricitrinin bayberry leaf tea during manufacture. (4) Antioxidativecomponents of the bayberry leaf tea included soluble polyphenolsexcept myricitrin. (5) The radical scavenging activity of bayberry leaf tea was higher than those of the other nine types of health tea tested.

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