Abstract: In an image processing apparatus, an image signal of a plurality of polarized lights is input, for each set of image signals corresponding to the polarized lights, a maximum value of polarization intensities of polarization components of the image signals and a polarization angle at which the maximum value of the polarization intensities is obtained are found, and a target area to which polarization reduction is to be applied is found based on the image signal and a statistical area is set in the target area. Representative intensity and angle which are modes of the polarization intensities and angles of the sets included in the statistical area are found, and first correction processing for correcting each image signal of the sets included in the target area is performed using the representative intensity and angle according to the polarization angle of the each image signal.

Abstract: Provided are takoyaki having a crisp texture on the surface and a soft and smooth texture inside and also having a high shape-retaining property. A takoyaki mix includes from 70 to 99.7% by mass of cereal flour and from 0.3 to 5.0% by mass of a thermo-reversible gelling agent that forms gel by an increase in temperature.

Abstract: Provided is frozen noodles in which freezer burn is unlikely to occur. A method for producing frozen noodles comprises: a step of attaching a composition to cooked noodles, the composition comprising at least water, oil or fat and a polysaccharide thickener, and having a viscosity of from 30 to 2000 mPa·s at 60° C.; and a step of freezing the noodles to which the composition has attached.

Abstract: Provided is a method for producing frozen noodles comprising: a step of attaching a composition comprising xanthan gum and having a viscosity of from 30 to 2000 mPa·s at 60° C. to cooked noodles obtained by cooking fresh noodles produced by a rolling noodle-manufacturing method; and a step of freezing the noodles to which the composition has attached.

Abstract: Provided is frozen cooked noodles which can be stored in a frozen state for a long time and present satisfactory appearance and texture after defrosting. A method for manufacturing frozen cooked noodles comprising obtaining raw noodles by extruding dough containing from 0.5 to 5 parts by mass of a plant protein and 100 parts by mass of wheat flour containing 70 mass % or more of a regular wheat flour at a pressure of from 60 kgf/cm2 to 160 kgf/cm2, cooking the raw noodles, and freezing the cooked noodles.

Abstract: A fresh pasta capable of providing a cooked pasta having a smooth surface appearance and a hard and elastic texture comparable to boiled dry pasta. A method for manufacturing a fresh pasta comprising extruding, at a pressure of 80 kgf/cm2 to 200 kgf/cm2 to form noodles, a dough obtained by kneading a raw material flour comprising a wheat flour of hexaploid wheat group and having a gluten index of 45 to 100.

Abstract: Provided are takoyaki having a crisp texture on the surface and a soft and smooth texture inside and also having a high shape-retaining property. A takoyaki mix includes from 70 to 99.7% by mass of cereal flour and from 0.3 to 5.0% by mass of a thermo-reversible gelling agent that forms gel by an increase in temperature.

Abstract: This method for producing cooked fresh pasta with a sauce involves: a fresh pasta preparation step of preparing a dough by adding water to a raw material flour, obtaining a fresh pasta by extruding the dough at a pressure of from 35 to 100 kgf/cm2, and subjecting the fresh pasta to a dry heating treatment to adjust the mass of the fresh pasta after the treatment to 80 to 97 mass % with respect to the mass of the fresh pasta before the treatment; and a cooking step of obtaining cooked fresh pasta by boil-cooking or steam-cooking the fresh pasta after the dry heating treatment. Preferably, the raw material flour contains an emulsifier, and a flour material including wheat flour as a main component; and the content of the emulsifier is from 0.2 to 2 parts by mass with respect to 100 parts by mass of the flour material.

Abstract: Provided is frozen cooked noodles which can be stored in a frozen state for a long time and present satisfactory appearance and texture after defrosting. A method for manufacturing frozen cooked noodles comprising obtaining raw noodles by extruding dough containing from 0.5 to 5 parts by mass of a plant protein and 100 parts by mass of wheat flour containing 70 mass % or more of a regular wheat flour at a pressure of from 60 kgf/cm2 to 160 kgf/cm2, cooking the raw noodles, and freezing the cooked noodles.

Abstract: A frozen gratin production method involves: obtaining fresh pasta by extruding a dough including durum wheat flour at a pressure of from 100 to 200 kgf/cm2; boiling and cooking the fresh pasta; and then freezing the boiled-and-cooked fresh pasta together with a sauce. It is suitable to use, as the aforementioned dough, a dough including from 2 to 6 parts by mass of a vegetable protein with respect to 100 parts by mass of the durum wheat flour. It is also suitable to boil and cook the fresh pasta such that the yield-after-boiling of the fresh pasta is from 190% to 250%.

Abstract: A fresh pasta capable of providing a cooked pasta having a smooth surface appearance and a hard and elastic texture comparable to boiled dry pasta. A method for manufacturing a fresh pasta comprising extruding, at a pressure of 80 kgf/cm2 to 200 kgf/cm2 to form noodles, a dough obtained by kneading a raw material flour comprising a wheat flour of hexaploid wheat group and having a gluten index of 45 to 100.

Abstract: Provided are frozen noodles which can retain a favorable quality even after microwave thawing. Packaged frozen noodles for microwave cooking comprising a package having a ventilation hole or ventilation holes, wherein a total area of an opening of the ventilation hole or openings of the ventilation holes is 0.02 to 5 cm2 per 100 cm2 of a surface area of the package, and the package contains inside thereof cooked noodles and 1 to 10 parts by mass of water relative to 100 parts by mass of the cooked noodles, and the cooked noodles and the water are frozen.

Abstract: Provided is frozen noodles in which freezer burn is unlikely to occur. A method for producing frozen noodles comprises: a step of attaching a composition to cooked noodles, the composition comprising at least water, oil or fat and a polysaccharide thickener, and having a viscosity of from 30 to 2000 mPa·s at 60° C.; and a step of freezing the noodles to which the composition has attached.

Abstract: Provided is a method for producing frozen noodles comprising: a step of attaching a composition comprising xanthan gum and having a viscosity of from 30 to 2000 mPa·s at 60° C. to cooked noodles obtained by cooking fresh noodles produced by a rolling noodle-manufacturing method; and a step of freezing the noodles to which the composition has attached.

Abstract: Cooked and frozen pastas which can be stored in a frozen state for a long time and which retain good appearance and texture comparable to freshly boiled fresh pastas even after being thawed are provided. A method for producing the cooked and frozen pastas, comprising the steps of boiling fresh pastas obtained by extruding dough into pasta noodles at a pressure of from 80 kgf/cm2 to 200 kgf/cm2, bringing the resulting boiled pasta into contact with a liquid comprising an oil or fat having a melting point of 10° C. or less, and then freezing the pasta which has been brought into contact with the liquid.

Abstract: A solar cell module 60 has a plurality of solar cells 14 having a plurality of parallel grooves 8 on the individual light-receiving surfaces thereof, each of the grooves having an electrode 5 for extracting output on the inner side face (electrode-forming inner side face) on one side in the width-wise direction thereof; and a support 10, 50 for supporting the solar cells 14 in an integrated manner so as to direct the light-receiving surfaces upward. The annual power output can be increased by adjusting the direction of arrangement of the electrode-forming inner side faces of the grooves 8 while taking the angle of inclination &bgr; of the light-receiving surface of the individual as-installed solar cells 14 relative to the horizontal plane and the latitude &dgr; of the installation site of the solar cell module into consideration.

Abstract: An &agr;-lithium aluminate obtained through a solid-phase reaction of a &ggr;-alumina and a lithium compound, wherein said &agr;-lithium aluminate comprises particles having a round shape, with a BET specific surface area in the range of 4-7 m2/g, and substantially not including &ggr;-lithium aluminate. Further, said &agr;-lithium aluminate is manufactured by dry-mixing a &ggr;-alumina having a BET specific surface area in the range of 70-140 m2/g and a lithium compound, and then baking and reacting said compound in solid-phase.

Abstract: &ggr;-type lithium aluminate, a particle of which has a BET specific surface area in a range of from 1 to 15 m2/g and a synthesized degree (P) of not less than 80% is disclosed. The synthesized degree (P) is defined by the equation, (I2/I1)×100, wherein I1 and I2 represent diffraction intensity in the X-ray diffraction spectral analysis of &ggr;-type lithium aluminate and I1 represents the height of a (101) peak, I2 represents the height of a (200) peak. The &ggr;-type lithium aluminate of the present invention exhibits excellent heat stability and chemical stability in a molten carbonate when used for an electrolyte-retainer plate of MCFC.

Abstract: A power generation system uses fuel cells stacked via separators. Cooling plates are provided in the fuel cell stack. Passages are formed in each cooling plate for allowing raw-material-gas-for-reformation (which also serves as stack-cooling-gas) to flow therethrough and the passages are filled with reforming catalyst. An external reformer which includes a combustion section and a reforming section is provided outside of the fuel cell stack. A stack-cooling-gas-line is connected to the passages of the cooling plates for introducing the raw-material-gas-for-the-reformation (the stack-cooling-gas) into the passages. A line for gas-for-processing is connected to the reforming section of the external reformer for feeding raw-material-gas-for-processing to the reforming section. An anode gas feed line is provided for feeding to the anode the reformed gas which has been reformed through the passages of the cooling plates and the reformed gas which has been reformed by the reforming section of the external reformer.

Abstract: Main units which includes a reforming reactor and a combustor, both piled together having a heat conductive, partition wall therebetween, are located in a manner such that the combustor sides thereof face each other, with an auxiliary unit for supplying fuel to each combustor being put between the main units. Raw material gas to be reformed is supplied to the reforming reactor through a passage formed in each unit, and then discharged through another passage formed in each unit. Fuel is supplied to the auxiliary unit through yet another passage formed in the main unit, so that it may flow uniformly dispersing in the combustor via the auxiliary unit.