Amaranth seeds can be popped under suitable heating conditions. On the basis of experimental results obtained in our laboratory, we have developed a prototype of a continuous processing system for commercial application. In addition, the effects of gas temperature, flow rate, and feed speed on the popping quality of seeds, such as their volume expansion ratio and yield, were examined.The experimental results showed that the undersized yield ratio increased with the flow speed, whereas it decreased with an increase in the gas temperature. In addition, to achieve a high expansion ratio and maximum output, the feed speed was increased with the gas temperature. Furthermore, measuring the differential pressure in the test section of the experimental apparatus enabled the estimation of the quantity of seeds therein during the popping experiment.

The combination of aquaculture and microalgae cultivation with aquaculture effluent is a promising strategy, being economically and ecologically sustainable. This study explored the growth of Chlorella vulgaris and unintentionally cultivated microalgae with and without CO 2 injection. The microalgae were cultivated with aquaculture effluent at the rearing temperature of coho salmon (18.5°C). In addition, we conducted batch and semi-continuous cultivations with unsterilized aquaculture effluent, demonstrating the dominance of C. vulgaris. Carbon was the limiting factor for microalgal growth in the effluent, and CO 2 injection effectively enhanced the C. vulgaris growth. The highest percentage of C. vulgaris (over 99% of the total microalgal cells) was achieved by batch mode, by inoculating different amounts of C. vulgaris cells. This abundance resulted in the complete consumption of PO 4 3− in the effluent. A dominant semi-continuous cultivation of C. vulgaris, containing 82 mg/L of suspended solids, was achieved in 23 days. However, the occurrence of zooplankton grazing resulted in a sharp decrease of C. vulgaris. The cultivated C. vulgaris presented a high total content of amino acids, and the amino acid composition suggested that they could be efficiently used as protein sources for coho salmon.

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