Last Update: 2018-12-17 03:35:01

List of Received Applications (SY-71) [Japanese]


SY) SCEJ Division Symposium

SY-71. [Symposium of Division of Biochemical Engineering] Role of Chemical Engineering (Food Engineering) in Food Science

Organizer(s): Yoshii Hidefumi (Kagawa Univ.), Tagawa Masataka (SUNUS)

In recent years, we can see many keywords such as functional foods, a declining birth rate and an aging population, AI, IoT, tailor-made foods, and etc. The researches in advanced fields has undergone drastic changes. In this transition period, we planned a symposium on fundamental research on food engineering in the sense of reaffirming the role of chemical engineering in food engineering research. We hope to have research presentation on food processing method using basic unit operations, analysis method using new method, food evaluation method and etc.

Most recent update: 2018-12-17 03:35:01

The keywords that frequently used
in this topics code.
KeywordsNumber
yeast2
powder2
Preservation1

ACKN
No.
Title/Author(s)KeywordsStyle
10[Requested talk] Evaluation of physical properties by using acoustic resonance phenomena for porous food materials
(Gifu U.) *Nishizu Takahisa, Katsuno Nakako
Helmholtz resonance
texture
pore structure
O
16Integrated release analysis of volatile compounds from encapsulated yeast powder using DVS instrument
(Kagawa U.) *(Int)Sultana Afroza, (Reg)Yoshii Hidefumi
integrated release
yeast
relative humidity
O
30Study on Release Behaviour of 1-Methylcylopropene Coated Paper under Stepwise Humidity Change
(Ehime U.) *(Stu)Ariyanto Hermawan Dwi, (Kagawa U.) (Reg)Yoshii Hidefumi
1-Methylcylopropene
Coated paper
Release behaviour
O
46Effect of cooking condition on the quality attributes of kuruma prawn (Marsupenaeus japonicas) muscle
(TUMSAT) *(Stu)Li Xiaolong, (Niigata Agro-Food U.) Llave Yvan, (TUMSAT) (Reg)Fukuoka Mika, (Reg)Sakai Noboru
Prawn
quality attributes
O
83Solubilization of hesperidin by use of pressurized hot water
(Kao) *(Reg)Yamada Yasushi, (Reg)Hanaki Keigo, (Cor)Komatsu Toshiteru
solubilization
hesperidin
pressurized hot water
O
90[Review lecture] Design for the manufacturing process of the food powder
(Koshien U.) (Reg·SPCE)Ohashi Tetsuya
food powder
crystalline powder
amorphous powder
O
193Effect of wall materials on flavor release behavior from spray-dried and starch-coated powders
(Ehime U.) *(Stu)Takashige Shisei, (Kyoto Gakuen U.) Shiga Hirokazu, Adachi Shuji, (Kagawa U.) (Reg)Yoshii Hidefumi
flavor
powder
spray-drying
O
205Effects of operational conditions on properties of carrots dried in fluidized bed under reduced pressure
(Shizuoka U.) *(Stu)Teshima Naoki, (Reg)Tatemoto Yuji
Drying
Fluidized bed
Carrot
O
236Iron microencapsulation by using thermal denaturation of egg white proteins
(Kyoto U.) (Stu)Inaga Hiro, (Reg)Kobayashi Takashi, *(Reg)Nakagawa Kyuya
Microencapsulation
denaturation
protein
O
259Development of Measurement Method of Elements in Fresh Tomato Leaves Using Portable X-ray Fluorescent Spectrometer
(Mie U.) *(Stu)Muramatsu Tatsuki, (Reg)Suehara Ken-ichiro, (Nagoya U.) Notaguchi Michitaka, (Mie U.) (Reg)Hashimoto Atsushi
Fresh Leaves
X-ray Fluorescent Measurement
Tree Vigor
O
264Process of sugar production and the new sugar of 1,5-anhydro-D-fructose
(Sunus) (Cor)Yoshinaga K., (Cor)Ishiba H., *(Cor)Tagawa M.
process
sugar
O
292Food additives production using light-driven yeast
(U. Shizuoka) *(Stu)Shiozawa Yuuki, Hirono Yoko, (Reg)Hara Kiyotaka
ATP
yeast
fermentation
O
325Efficient synthesis of sugar ester using various resin catalysts
(Tohoku U.) *(Stu·PCEF)Kanezawa Ayumu, (Stu·PCEF)Sasayama Tomone, (Reg·PCEF)Hiromori Kousuke, (Reg)Takahashi Atsushi, (Reg)Shibasaki-Kitakawa Naomi
sugar ester
resin catalyst
transesterification
O
523Enzymatic cleaning behavior of protein-fouling metal surface in the presence of external electric field
(Okayama U.) *(Stu)Iiduka Ryosuke, (Yangon Tech. U.) Ei Ei Htwe, (Okayama U.) Tramis Olivier, (Reg)Imanaka Hiroyuki, (Reg)Ishida Naoyuki, (Reg)Imamura Koreyoshi
enzymatic cleaning
external electric field
proteinaceous soilings
O
533Glass transition temperature and compressive solidification of powder food
(Hiroshima U.) *Kawai Kiyoshi, Mochiduki Takuya, Sogabe Tomochika, Hagura Yoshio
glass transition
powder
solidification
O
534Study on reduced pressure foam drying based on needle-stimulation-induced foaming
(Okayama U.) *(Stu)Fujioka Akiho, Sato Tomo, Hidaka Fumihiro, (Reg)Imanaka Hiroyuki, (Reg)Ishida Naoyuki, (Reg)Imamura Koreyoshi
vacuum drying
foaming
needle stimulation
O
586Analysis of digestion and emptying behavior of protein solutions using continuous-type human gastric digestion simulator
(U. Tsukuba) Mihira Hiroto, (Reg)Kozu Hiroyuki, (NFRI, NARO) (Reg)Kobayashi Isao, (U. Tsukuba) *(Reg)Ichikawa Sosaku
Gastric digestion simulator
O
827[Review lecture] Structured Lipid Foods Based on Microengineering
(U. Tsukuba) (Reg)Nakajima Mitsutoshi
Food Engineering
Microchannel Emulsification
Lipid food structure
O
831Branching of shredded vegetables by microwave heating
(TUMSAT) (Reg)Ezaki Mitsuo
Shredded vegetables
Branching
Microwave
O
866Mathematical analysis of preservation and sterilization of the foods by many factors
(TUMSAT) (Reg)Ezaki Mitsuo
Preservation
Temperature,pH,Aw
Reaction kinetics
O
888Formation of hydrophobic domains in chitosan-fatty acid complex particles and incorporation efficiency of a lipophilic bioactive compound
(Tokyo City U.) *(Reg)Kuroiwa Takashi, Higuchi Yoshiki, Kawauchi Yuto, (U. Tsukuba) (Reg)Ichikawa Sosaku, (Tokyo City U.) Kanazawa Akihiko
polyelectrolyte complex
submicron particle dispersion
capsaicin
O
902Influence of High Frequency Dielectric Heating on Pasteurization during Vacuum Freeze Drying of Food Model
(Mie U.) Muto Atsushi, (Reg)Suehara Ken-ichiro, (Reg)Kameoka Takaharu, (Chubu Electric Power) Kawamura Kazuhiko, (Mie U.) *(Reg)Hashimoto Atsushi
pasteurization
bacteria
high frequency dielectric heating
O

List of received applications (By topics code)

List of received applications
SCEJ 50th Autumn Meeting (Kagoshima, 2018)