We investigate the weight-based food self-sufficiency ratio (WSSR) for Japan over a 50-year period (1961-2011) by applying factorial component analysis technique in order to measure the changes of the WSSR quantitativ...We investigate the weight-based food self-sufficiency ratio (WSSR) for Japan over a 50-year period (1961-2011) by applying factorial component analysis technique in order to measure the changes of the WSSR quantitatively. Quantitative data analysis is employed to determine the drivers of those changes. Numerical results show that Japan experienced a drastic decline in its food self-sufficiency ratio (FSSR) during the above period. The factorial component analysis shows that such a decline was caused by the changes in the FSSR of the food groups/items, not in the quantity of the food supply. A number of characteristics of those changes are presented and a list of major food groups that have major impacts on the changes is constructed. The findings in this paper reiterate the alarming food security problem in Japan and provide clear insight into the causes of this problem. The findings in this study pick up where previous studies have left off, aid the food-related policy-making process and identify new ideas for future food research.展开更多
With the vacuum freeze-drying technology,frozen dumpling wrappers were prepared,to investigate the effects of six kinds of food additives,including modified starch,compound phosphate,maltodextrin,guar gum,distilled mo...With the vacuum freeze-drying technology,frozen dumpling wrappers were prepared,to investigate the effects of six kinds of food additives,including modified starch,compound phosphate,maltodextrin,guar gum,distilled monoglycerides and transglutaminase( TG enzyme),on the drying rate,rehydration ratio and sense value of the frozen dumpling wrappers. The results showed that,with respective addition of 6% modified starch,0. 1% compound phosphate,10% maltodextrin,0. 4% guar gum,0. 4% distilled monoglyceride and 0. 3% transglutaminase,the drying rate,rehydration ratio and sense value of the frozen dumpling wrappers were the highest.展开更多
文摘We investigate the weight-based food self-sufficiency ratio (WSSR) for Japan over a 50-year period (1961-2011) by applying factorial component analysis technique in order to measure the changes of the WSSR quantitatively. Quantitative data analysis is employed to determine the drivers of those changes. Numerical results show that Japan experienced a drastic decline in its food self-sufficiency ratio (FSSR) during the above period. The factorial component analysis shows that such a decline was caused by the changes in the FSSR of the food groups/items, not in the quantity of the food supply. A number of characteristics of those changes are presented and a list of major food groups that have major impacts on the changes is constructed. The findings in this paper reiterate the alarming food security problem in Japan and provide clear insight into the causes of this problem. The findings in this study pick up where previous studies have left off, aid the food-related policy-making process and identify new ideas for future food research.
基金Supported by National Undergraduate Training Program for Innovation and Entrepreneurship(201410459011)
文摘With the vacuum freeze-drying technology,frozen dumpling wrappers were prepared,to investigate the effects of six kinds of food additives,including modified starch,compound phosphate,maltodextrin,guar gum,distilled monoglycerides and transglutaminase( TG enzyme),on the drying rate,rehydration ratio and sense value of the frozen dumpling wrappers. The results showed that,with respective addition of 6% modified starch,0. 1% compound phosphate,10% maltodextrin,0. 4% guar gum,0. 4% distilled monoglyceride and 0. 3% transglutaminase,the drying rate,rehydration ratio and sense value of the frozen dumpling wrappers were the highest.
