Japan Journal of Food Engineering

Vol. 11, No.1 (2010)Contents

Review

Advances in Freeze-drying Technologies for Foods and their Application to Industrial Operations Yasuyuki SAGARA 1
Development the Ready-to-Heat Foods with Cooked Rice Aseptically Packed (KAGOME DELI) Tetsuya FUKAYA, Kinya SAKUMA, and Ryuichi TSUTSUMI 13
Dielectric Properties of Food and Microwave Heating Noboru SAKAI 19

Original Papers

Progressive Freeze-concentration of Aroma Components of La France Pear Koki TOBITSUKA, Yusuke AJIKI, Yoshiyuki NOUCHI, and Osato MIYAWAKI 31
Production Characteristics of Large Soybean Oil Droplets by Microchannel Emulsification Using Asymmetric Through Holes Isao KOBAYASHI, Yuko HORI, Kunihiko UEMURA, and Mitsutoshi NAKAJIMA 37
The Visualization and Quantification of the Flow in the Pan During Induction Heating and Gas Heating Haruna KAWAKAMI, Zensyu TOU, Mika FUKUOKA, and Noboru SAKAI 51
Nondestructive Determination of Sugar Content in Potato Tubers Using Visible and Near Infrared Spectroscopy Jie Yu CHEN, Han ZHANG, Yelian MIAO, and Mitsunaka ASAKURA 59

Note

Properties of Extracts from Soy Sauce Cake Using Subcritical Water Treatment Yusuke MURAYAMA, Takashi KOBAYASHI, and Shuji ADACHI 67
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