This study used Wood-Based Activated Carbon Fibers Paperboard (WACFP) to investigate the water activity (Aw), color difference (sup deltaE*) change, and percent weight with various Aw foods in the environment systems at the relative humidity of (RH) 90 and 40% and temperature of 25degC, which were expected to be references for food moisture-proof material. From the Aw result, WACFPs was 0.47-0.50, which was lower than the habitat for general microorganisms. WACFP with 40% wood-based activated carbon fibers (WACFs) had better stability for high, intermediate, and low Aw foods (HAwF, MAwF, and LAwF) in the RH 90 or 40% environment than the other specimens. In the RH 90% environment, the hygroscopic ability of WACFP was 4.49-6.18%; while that at RH 40% was 1.69-2.20%. According to the simulation results of WACFPs, as food moisture-proof material in HAwF, MAwF, and LAwF in the RH 90% environment, WACFPs had a good stability in MAwF. The Aw change was 0.02-0.03, the sup deltaE* change was 1.24-2.70, and the percent weight was -0.26-0.31%. In terms of RH 40%, better stability occurred in HAwF, where the difference of Aw was 0.02-0.03, the sup deltaE* change was 1.23-2.83, and the percent weight was -1.22 - -1.24%. The developed WACFP; therefore, can be an optional food moisture-proof material for different Aw food systems.

Strong acidic electrolyzed water (SAcEW) is generated by using a diaphragm type electrolytic cell and adding a small amount of salt solution to the tap water. The acidity of this water causes chloride ions, as the major factor in sterilization process, to form hypochlorous acid. Therefore, it is said that the sterilization time with SAcEW is shorter than with sodium hypochlorite generally used for food sterilization. After being registered as a food additive (2002) in Japan, SAcEW began to be used for washing food in food processing facilities in order to improve the food sterilization level. In this research, the possibility of an enhanced sterilization effect of SAcEW generated by a water electrolyzer was evaluated by adding physical washing methods (ultrasonic, stream overflow, bubbling) and pre-washing with strong alkaline electrolyzed water (SAlEW) which is generated at the same time. As a result, the combination with pre-washing with SAlEW was found to be less effective than washing with SAcEW only when comparing the same washing time. As for the supplementation of physical washing methods, the stream type was found most effective. In addition, comparison between the sodium hypochlorite treatments (200 mg/L, soaked for 5 minutes) recommended by the Japanese Ministry of Health, Labor and Welfare for raw food materials and the SAcEW treatment for 10-30 seconds suggested equivalent sterilization effects on raw food materials.

Vigna unguiculata, V. aureus, Peureria phaseoloides and Phaseolus vulgaris were suitable as alternate legume food sources for nymphal development of Acanthomia tomentosicollis Stal. Gentrosema pubescens, Galopogonium mucunoides, Grotolaria juncea and Sphenostylis stenocarpa did not support nymphal development beyond the first in star stage and Glycine max supported A. tomentosicollis only to the fourth-instar stage. Nymphal development was completed in 13-21 days on the various suitable food sources. Nymphal mortality was affected by the type of food source. Weights of freshly-emerged adult males and females were significantly influenced by the legume source of food. The longevity of adults reared on Gajanus cajan and V. unguiculata was not different, but the fecundity of the females reared on the latter plant was significantly higher. Access to free water decreased the rate of development but significantly increased both the fecundity and longevity of females