This study aims to redesign a manufacturing process of wet rice crackers for new customer acquisition at café "Nisyouan" in Mt. Tsukuba. The study tries to reveal the relationship between the physical properties and evaluation terms of wet rice crackers. Three aspects were varied in the production process, namely hoiro time, baking time, and time before application of soy sauce. The results of sensory evaluation were collected through the evaluation of the samples by an evaluator who ate samples and then answered a questionnaire concerning them. An explication of the causal structure using organoleptic evaluation and physical properties was attempted. Using the physical properties and hierarchy for each of the evaluation terms and the psychological response, principal component analysis and factor analysis were performed. Graphical modeling was applied to each hierarchy. The result indicated causality in each hierarchy. Therefore, a method for the design of food texture of wet rice crackers, which young people like, was derived.

Thin films of superconducting Y-Ba-Cu-O were formed on single crystalline SrTiO3 substrate by the solid phase reaction between BaCO3/Cu/Y2O3 layers. The layers were evaporated on the substrate by an electron-beam gun and heated at 900°C in oxygen atmosphere for an hour. Resistivities of the films were measured by the four-probe method and superconduction was observed at T c=90 K (onset) and 50 K (end).