easp 2.32; proghtml 2.33 (C)1999-2013 kawase
| Time | Paper ID | Title / Autors | Keywords | Topic code | Ack. number |
|---|---|---|---|---|---|
| Symposium <For speculating the future of food engineering> | |||||
| (13:20–14:00) ( Imamura K.) | |||||
| F114 | [Keynote Lecture] Advanced utilization of hypochlorous acid for cleaning and sterilization | cleaning sterilization hypochlorous acid | S-12 | 1018 | |
| (14:00–15:20) ( Konishi Y., Hashimoto A.) | |||||
| F116 | An Enhanced Computational Model for Analysis of Fish Cooking Process during Microwave Heating | Microwave cooking Fish Modeling | S-12 | 218 | |
| F117 | Development of Gastric Digestion Simulator for the dynamic analysis of food digestion process | GI-tract Peristalsis in vitro model | S-12 | 487 | |
| F118 | Prediction of Color Changes from Fish Surface Temperature Distribution during Grilling | Color Far-infrared radiation Fish | S-12 | 748 | |
| F119 | Heat transfer analysis during SHS heating considering the flowing speed of steam | Super-heated steam CFD Heat transfer | S-12 | 836 | |
| (15:20–16:40) ( Sakai N., Kobayashi I.) | |||||
| F120 | Influences of Hot Air Temperature on Combined Infrared and Convective Drying Characteristics of Seasoned Instant Noodles | Drying time Combined Infrared and Convective Drying Seasoned Instant Noodles | S-12 | 923 | |
| F121 | Recovery of vitamin E using anion-exchange resin as adsorbent | adsorption ion-exchange resin vitamin E | S-12 | 883 | |
| F122 | Distribution and diffusion coefficients of seasonings to food gels | distribution coefficient distribution coefficient food gels | S-12 | 69 | |
| F123 | Self-similarity of foods derived from the self-organization of hydration water | Molecular Mobility of Water Self-organization Proton NMR Analysis | S-12 | 445 | |
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