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Nakagawa, Hiroshi; Kataoka, Mikio
Nihon Shokuhin Kagaku Kogakkai-Shi, 61(7), p.323 - 328, 2014/07
Times Cited Count：0 Percentile：0.09(Food Science & Technology)Low water activity and glass state in dried food restrict the growth of microorganisms and increase the food stability. Vitrification of food is related with the texture. Thus, hydration and vitrification is an essential factor determining the physical property and quality of food. Inelastic neutron scattering (INS) is a promising experimental method for analysis of water mobility and glass transition of food materials. Neutron can give information about vibrational density of states, relaxation and diffusion processes, and mean-square displacements. Molecular Dynamics (MD) simulation gives the information on the molecular structure and dynamics with atomic scale, which is complementary to INS. It was found that the hydration level dependence of the onset of protein glass transition is correlated with the percolation transition of hydration water. The percolation of hydration water induces the protein glass transition.
Kameya, Hiromi*; Saito, Kimie*; Kikuchi, Masahiro; Kobayashi, Yasuhiko; Ukai, Mitsuko*; Todoriki, Setsuko*
Nihon Shokuhin Kagaku Kogakkai-Shi, 57(11), p.472 - 478, 2010/11
Times Cited Count：1 Percentile：7.72(Food Science & Technology)The detection methods of 
ray irradiated garlic blub were studied using electron spin resonance (ESR) spectroscopy, photo stimulated luminescence (PSL) and thermo luminescence (TL). The radiation source was 
Co, the dose level was 50 to 180 Gy. The ESR spectra were consisted of one singlet signal at 
= 2.00. Upon irradiation, the intensity of the singlet signal was increased. The intensity of PSL signals from stem of irradiated garlic blub was increased as compared with that from non irradiated ones. In TL measurement the glow 1 curves of irradiated samples exhibited a maximum at temperature range of 180 to 220
C, whereas those of the non irradiated samples were observed at about 300C. TL glow ratios calculated over the temperature range of 150 to 250C were significantly smaller in non irradiated samples than in irradiated samples after one year storage. Thus irradiated garlic blub was identified by the shape of TL glow 1 curves and TL glow ratios. We concluded ESR, PSL and TL are suitable for detection method of irradiated garlic blub.
