{"title":"Comparison of Heat and High-Pressure Stress Response of Lactobacillus plantarum subsp. plantarum and Lactobacillus pentosus Cultivated in Soymilk and MRS Broth","authors":"Daitaro Ishikawa, Genki Onozawa, Takato Nakayama, Tomohiro Kudo, Yoshihiro Tsukada, Tomoyuki Fujii","doi":"10.11301/jsfe.23644","DOIUrl":"https://doi.org/10.11301/jsfe.23644","url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141337246","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Implementation of Unfrozen Preservation Technology Using Some Natural Extracts with Supercooling-promoting Activity","authors":"Hidehisa Kawahara, Koichi Oishi, Hisatoshi Kawamoto","doi":"10.11301/jsfe.23639","DOIUrl":"https://doi.org/10.11301/jsfe.23639","url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"14 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140240506","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"A Method for Determining the Optimum Temperature for a Polyphenol Separation Process by Reversed Phase Chromatography","authors":"Shinya Nozaki, N. Yoshimoto, Shuichi Yamamoto","doi":"10.11301/jsfe.23636","DOIUrl":"https://doi.org/10.11301/jsfe.23636","url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"6 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140237541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hidenori Inaba, Tomoki Sugiyama, N. Yoshimoto, Shuichi Yamamoto
{"title":"Continuous Monitoring of High Protein Concentrations by Optical Rotation—A Case Study for Continuous Monitoring of Monoclonal Antibody Concentrations During Ultrafiltration","authors":"Hidenori Inaba, Tomoki Sugiyama, N. Yoshimoto, Shuichi Yamamoto","doi":"10.11301/jsfe.23635","DOIUrl":"https://doi.org/10.11301/jsfe.23635","url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"339 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138996586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The apparent distribution coefficients, Kapp, of some sugar alcohols to cation-exchange resins in the sodium-ion form and with divinylbenzene (DVB) contents of 2, 4, 6, and 8% were measured at 25ºC. Assuming that the binding constant, B, of ribitol to sodium ion was zero, the swelling pressures, Π, of the resins in sodium-ion form with DVB contents of 2, 4, 6, and 8％ were estimated to be 3.2, 9.4, 12.3, and 25.7 MPa, respectively. From these Π values and Kapp values, the B values of each sugar alcohol were calculated. Because the B value is independent of the degree of cross-linking of the resin, the B values were obtained from the Kapp for resins with different DVB contents and were averaged. Erythritol and sorbitol had almost zero binding affinity to sodium ion. Among the tested sugar alcohols, the B values were in the order of xylitol > d-arabitol, l-arabitol > mannitol.
{"title":"Estimation of the Binding Constant of Sugar Alcohol to Sodium Ion by Using Its Apparent Distribution Coefficients to Cation-exchange Resins with Different Cross-linkages","authors":"Yoshiyuki WATANABE, Shuji ADACHI","doi":"10.11301/jsfe.23631","DOIUrl":"https://doi.org/10.11301/jsfe.23631","url":null,"abstract":"The apparent distribution coefficients, Kapp, of some sugar alcohols to cation-exchange resins in the sodium-ion form and with divinylbenzene (DVB) contents of 2, 4, 6, and 8% were measured at 25ºC. Assuming that the binding constant, B, of ribitol to sodium ion was zero, the swelling pressures, Π, of the resins in sodium-ion form with DVB contents of 2, 4, 6, and 8％ were estimated to be 3.2, 9.4, 12.3, and 25.7 MPa, respectively. From these Π values and Kapp values, the B values of each sugar alcohol were calculated. Because the B value is independent of the degree of cross-linking of the resin, the B values were obtained from the Kapp for resins with different DVB contents and were averaged. Erythritol and sorbitol had almost zero binding affinity to sodium ion. Among the tested sugar alcohols, the B values were in the order of xylitol > d-arabitol, l-arabitol > mannitol.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135354533","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Spray drying is one of the most common and economical techniques typically employed in the microencapsulation of valuable food ingredients. Because most food core materials are generally hydrophobic, the feed solution to the spray dryer is normally an emulsion. The quality of microencapsulated powder is influenced by several operations and phenomena during spray drying, such as atomization and drying kinetics of the droplets into solid particles. In this review, selected research on the drying operations conducted over the last ten years as well as the properties of the produced powder is discussed. The items specifically reviewed are the spraying of uniform droplets, the breakage of emulsion droplets during atomization, simulation of drying a droplet by the reaction engineering approach, the storage stability of core ingredients, estimation of the surface-oil content, and measurement of the encapsulation state of the core ingredient in the dry particles by confocal laser scanning microscopy.
{"title":"Recent Topics on Spray-Drying Encapsulation of Food Materials — An Overview —","authors":"Takeshi FURUTA","doi":"10.11301/jsfe.23632","DOIUrl":"https://doi.org/10.11301/jsfe.23632","url":null,"abstract":"Spray drying is one of the most common and economical techniques typically employed in the microencapsulation of valuable food ingredients. Because most food core materials are generally hydrophobic, the feed solution to the spray dryer is normally an emulsion. The quality of microencapsulated powder is influenced by several operations and phenomena during spray drying, such as atomization and drying kinetics of the droplets into solid particles. In this review, selected research on the drying operations conducted over the last ten years as well as the properties of the produced powder is discussed. The items specifically reviewed are the spraying of uniform droplets, the breakage of emulsion droplets during atomization, simulation of drying a droplet by the reaction engineering approach, the storage stability of core ingredients, estimation of the surface-oil content, and measurement of the encapsulation state of the core ingredient in the dry particles by confocal laser scanning microscopy.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"83 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135354787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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