SCEJ 47th Autumn Meeting (Sapporo, 2015): Hall and day program

`SCEJ 47th Autumn Meeting (Sapporo, 2015)`

Hall and day program

Hall J, Day 2

Most recent update: 2015-08-26 10:00:42

Time	Paper ID	Title / Authors	Keywords	Topic code	Ack. number
SCEJ Division Symposium SY-22. <Food Engineering Provides Knowledge to Meet Complexity, Diversity and Uncertainty. It Makes a New Paradigm on Chemical Engineering.>
(9:20–10:20) (Chair: Kobayashi I.)
9:20– 9:40	J202	Kinetics Design of the Maillard Reaction in the Drying Process of Leek and Cabbage (Hokkaido Ind. Tech. Center) *Konishi Y., (Adv. Tech. Inst. Northern Resources) Kobayashi M.	Maillard reaction model Consecutive Reaction Model Dehydration Response Curves	SY-22	281
9:40– 10:00	J203	Influence of the bitterness ingredient change of the coffee roast bean by various heat treatment (Chubu Electric Power) Kawamura Kazuhiko	coffee roast bean bitterness various heat treatment	SY-22	660
10:00– 10:20	J204	A kinetic model of membrane lipid oxidation in the presence of vitamin E. (Tohoku U.) *Takahashi R., Shibasaki-Kitakawa N., Yonemoto T.	lipid oxidation kinetic model vitamin E	SY-22	756
(10:40–11:20) (Chair: Nakagawa K.)
10:40– 11:20	J206	[Review lecture] (English title is not available.) (Kewpie) Handa Akihiro		SY-22	1011
(11:20–12:00) (Chair: Imamura K.)
11:20– 11:40	J208	Direct observation and analysis of disintegration of cooked rice and rice porridge using a human gastric digestion simulator (NFRI, NARO/U. Tsukuba) Wang Z., (U. Tsukuba/NFRI, NARO) Ichikawa S., Kozu H., Neves M. A., Nakajima M., (NFRI, NARO) Uemura K., *Kobayashi I.	Gastric digestion Cooked rice Disintegration	SY-22	921
11:40– 12:00	J209	Estimation of denaturation kinetics of egg york during spray-drying (Kyoto U.) *Nakagawa Kyuya, (U. Lyon 1) Crotet Engie, (Kyoto U.) Adachi Shuji, (Kewpie) Handa Akihiro	spray-drying protein denaturation egg york	SY-22	965
(13:00–14:00) (Chair: Yoshii H.)
13:00– 13:20	J213	Effect of blade number on exchange rate in a vertical stirred vessel with three multiple impellers (Muroran Inst. Tech.) *Hiratou Keigo, Shimadzu Masamitsu, Yamanaka Shinya, Yoshida Masanori, Ohira Yuichi	vertical stirred vessel blade number exchange rate	SY-22	266
13:20– 13:40	J214	Study on a combination of High Frequency Dielectric Heating and Vacuum for Freeze Dry equipment (Chubu Electric Power) *Kawamura Kazuhiko, Iwata Yoshinari, (Mie U.) Hashimoto Atsushi, Suehara Ken-ichiro, Kameoka Takaharu	High Frequency Dielectric Heating Vacuum Freeze Drying Food	SY-22	76
13:40– 14:00	J215	Influence of High Frequency Dielectric Heating on Vacuum Freeze Drying Characteristics of Food Model (Mie U.) *Hashimoto Atsushi, Suehara Ken-ichiro, Kameoka Takaharu, (Chubu Electric Power) Kawamura Kazuhiko, Iwata Yoshinari	High Frequency Dielectric Heating Vacuum Freeze Drying Food Model	SY-22	74
(14:00–14:40) (Chair: Nakagawa K.)
14:00– 14:40	J216	[Review lecture] (English title is not available.) (Mayekawa Mfg.) Kouno Shinji		SY-22	1012
(15:00–15:40) (Chair: Konishi Y.)
15:00– 15:40	J219	[Review lecture] (English title is not available.) (Cosmo Corp) Shibayama Shinichi		SY-22	1013
(15:40–17:00) (Chair: Hashimoto A.)
15:40– 16:00	J221	Flavor release behavior from emulsified flavor in spray-dried powder coated with corn starch (Kagawa U.) *Takashige S., (Kyoto Gakuen U.) Shiga H., (Kyoto U.) Adachi S., (Kagawa U.) Yoshii H.	flavor spray-dried powder emulsion	SY-22	96
16:00– 16:20	J222	Effects of surfactants on the entrapment yield in lipid vesicles by multiple emulsion method (U. Tsukuba) *Ossai E. C., Terasawa J., (Tokyo City U.) Horikoshi K., Kuroiwa T., Kanazawa A., (U. Tsukuba) Sato S., Ichikawa S.	Lipid vesicles Multiple emulsions Entrapment yield	SY-22	853
16:20– 16:40	J223	Preparation and evaluation of surfactant-free solid dispersion of water-insoluble substances (Okayama U.) *Imamura Koreyoshi, Takeda Koji, Hidaka Humihiro, Hirota Daichi, (Mitsubishi-Kagaku Foods) Matsuura Tsutashi, (Okayama U.) Imanaka Hiroyuki, Ishida Naoyuki	solid dispersion sugar surfactant free	SY-22	465
16:40– 17:00	J224	*Encapsulation of flavor with Saccharomyces cerevisiae* by spray drying** (Kagawa U.) Hy Q. L., Miyamoto Ayaka, *Yoshii Hidehumi	Saccharomyces cerevisiae flavor spray drying	SY-22	95

Technical program
SCEJ 47th Autumn Meeting (Sapporo, 2015)

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Most recent update: 2015-08-26 10:00:42
For more information contact Organizing Committee, SCEJ 47th Autumn Meeting (Sapporo, 2015)
E-mail: inquiry-47f

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